Sautéed Cabbage With Garlic and Spices (Printable version)

Quick cabbage sautéed with garlic, cumin, paprika, and oregano for a flavorful Mediterranean side in 20 minutes.

# Ingredient List:

→ 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 - 1/2 teaspoon dried oregano
08 - 1/4 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 Steps:

01 - Heat the olive oil in a large skillet over medium heat until shimmering.
02 - Add the sliced onion and sauté for 2 minutes until slightly softened.
03 - Stir in the 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 if using, salt, and pepper. Stir to combine thoroughly.
06 - Sauté, stirring occasionally, for 6-8 minutes until the cabbage is tender but still slightly crisp and starting to caramelize at the 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 head of cabbage into something fragrant and deeply satisfying in under twenty minutes.
  • The spices bloom in the olive oil and coat every tender, caramelized ribbon of cabbage with warmth.
  • It works as a side dish, a mezze component, or even stuffed into pita with hummus the next day.
  • You probably already have everything you need sitting in your pantry right now.
02 -
  • Don't crowd the pan or the cabbage will steam instead of caramelize, so use the largest skillet you have and spread everything out.
  • Taste halfway through cooking and add a splash of water if the cabbage starts to stick or brown too fast before it's tender.
  • The cabbage should still have a little crunch when you take it off the heat, it will continue to soften slightly as it sits.
03 -
  • Use a sharp knife or a mandoline to slice the cabbage as thin as possible so it cooks evenly and quickly without turning mushy.
  • If you love garlic as much as I do, add an extra clove and let it get just barely golden for a deeper, sweeter flavor.
  • Always have lemon wedges ready, the acidity is what makes this dish sing and keeps it from feeling one-note.
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