Sautéed Cabbage With Garlic and Spices (Print Version)

Quick-cooking cabbage with garlic and Mediterranean seasonings. Ready in 20 minutes, budget-friendly and vegan.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 26.5 oz), thinly sliced
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
09 - Salt and black pepper to taste

→ Garnish

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

# How to Prepare:

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

# Expert Advice:

01 -
  • It transforms a humble cabbage into something fragrant and golden in under twenty minutes.
  • The garlic and spices make your kitchen smell like a Mediterranean cafe without any fuss.
  • It works as a side dish, a mezze component, or a quick weeknight dinner add-on that costs almost nothing.
02 -
  • Do not crowd the pan, if your skillet is small, cook the cabbage in two batches so it sautés instead of steams.
  • Let the cabbage sit undisturbed for a minute or two between stirs so the edges can caramelize and develop sweetness.
  • Taste before serving, cabbage needs more salt than you think to bring out its natural flavor.
03 -
  • Use a large skillet so the cabbage has room to sauté instead of steaming in its own moisture.
  • Save any leftovers and reheat them in a hot skillet to crisp up the edges again, they taste even better the next day.
  • Always add the lemon at the table, not in the pan, so the acidity stays bright and fresh.
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