Sautéed Cabbage With Garlic and Spices (Print Version)

Quick-cooking cabbage with garlic, cumin, paprika, and oregano. A fast, budget-friendly Mediterranean side dish.

# What You 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 Make It:

01 - Heat the olive oil in a large skillet over medium heat until shimmering.
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 thoroughly in the oil and aromatic mixture.
05 - Sprinkle in the cumin, paprika, oregano, crushed red pepper flakes, salt, and black pepper. Stir to combine evenly.
06 - Sauté, stirring occasionally, for 6 to 8 minutes until the cabbage is tender but still slightly crisp with caramelized edges.
07 - Taste the dish and adjust salt, pepper, and spices as needed for optimal flavor balance.
08 - Remove from heat, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It transforms humble cabbage into something aromatic and almost fancy with just a handful of spices.
  • The whole thing comes together in under twenty minutes, perfect for those nights when youre running on fumes.
  • Its naturally vegan, gluten-free, and low carb, so it welcomes nearly everyone to the table without apology.
02 -
  • Don't crowd the pan, if your skillet is too small, cook the cabbage in two batches or it will steam instead of sauté.
  • Resist the urge to stir constantly, letting the cabbage sit for a minute or two between stirs helps it caramelize and develop deeper flavor.
03 -
  • Slice the cabbage as thin as you can manage, thinner pieces cook faster and get crispier edges.
  • Use a large enough skillet so the cabbage has room to breathe, overcrowding leads to soggy, steamed cabbage instead of caramelized perfection.
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