Sautéed Cabbage With Garlic and Spices (Print Version)

Quick-cooking cabbage with garlic, cumin, paprika, and oregano for a flavorful Mediterranean-inspired side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage, thinly sliced (about 26.5 oz)
02 - 1 medium red onion, thinly sliced
03 - 3 cloves garlic, minced

→ Oils & Fats

04 - 2 tablespoons extra-virgin olive oil

→ Spices & Seasonings

05 - 1 teaspoon ground cumin
06 - 1 teaspoon sweet paprika
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon crushed red pepper flakes, optional
09 - Salt and black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced red onion and sauté for 2 minutes until slightly softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
04 - Add sliced cabbage and toss well to coat evenly in the oil and aromatics.
05 - Sprinkle in ground cumin, sweet paprika, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
06 - Sauté, stirring occasionally, for 6 to 8 minutes until cabbage is tender yet slightly crisp with caramelized edges.
07 - Taste and adjust seasoning as needed.
08 - Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It transforms the humblest vegetable into something you actually crave, not just tolerate.
  • The whole thing cooks faster than it takes to decide what to watch on TV.
  • Every bite tastes warm and aromatic without any fuss or fancy ingredients.
  • It works as a side dish or becomes dinner when you pile it over grains.
02 -
  • Do not walk away when the garlic goes in, it burns in seconds and turns the whole dish bitter.
  • Slice the cabbage thin and even so it cooks at the same rate and you do not end up with mushy and crunchy pieces at the same time.
  • Taste before serving because cabbage soaks up salt and you almost always need more than you added at the start.
03 -
  • Use a skillet big enough to spread the cabbage out, crowding it makes it steam instead of sauté and you lose those golden edges.
  • If your cabbage is older and tougher, cover the skillet for a minute halfway through cooking to help it soften faster.
  • Always have lemon wedges ready, that bright acid at the end is what makes people go back for seconds.
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