Sautéed Cabbage
Stop right now. Don’t even think about boiling that cabbage. This easy sautéed cabbage is easily the best way to cook cabbage. Infused with garlic and caraway seeds, this simple cabbage recipe takes this humble vegetable to a new level and creates a side dish worthy of your favorite corned beef.
What I love about sautéed cabbage
With St. Patrick’s Day right around the corner, I’m already dreaming of baked corned beef and a slice of my favorite Guinness cake. So I wanted to share this easy side dish recipe so you can make the most of your totally-not-actually Irish corned beef and cabbage meal.
This cabbage recipe would really well with a bourbon glazed ham or roasted chicken thighs, too. Throw in some dairy free mashed potatoes and you’ve got yourself a complete meal.
No matter what you serve it with, this cabbage recipe is incredible, and you’ll never go back to boiling again.
Here’s what you’ll need to make this sautéed cabbage recipe
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Buy Now → How to cook sautéed cabbage on the stove
Slice the cabbage. Make sure your cabbage is thinly sliced. I like to cut my head of cabbage into quarters and then slice it thinly.
Start with the seasoning. Heat a large skillet to medium high and add olive oil. When it’s warmed, sauté the garlic and caraway seeds until fragrant. This only takes about 30 seconds or so. Keep an eye on it so you don’t end up burning the garlic.
Sauté the cabbage. Next, add the cabbage and season with salt & pepper. Sauté the cabbage until softened, stirring as need to prevent it from burning.
FAQs about the best way to cook cabbage
You should place leftovers in an air tight container and store in the fridge. The cabbage should stay good for about 5-7 days.
To clean the cabbage you will want to chop off the base of the cabbage head first. Chop into quarters and run under cold water. Separate the leaves and rinse well to make sure there are no little pests or dirt remaining.
When you sauté cabbage you are going to cook it for about 10-15 minutes. You are looking for the leaves to become tender, but you dont want to cook it past tender or it will become mushy.
This recipe goes great with
More vegetable side dishes you will love
- Italian green beans
- Sautéed brussels sprouts with bacon
- Oven roasted broccoli
- Sautéed cauliflower with tahini and cilantro
Ingredients
- 1 small head cabbage (thinly sliced or shredded)
- 2 tablespoons olive oil or melted vegan butter
- 1 teaspoon minced garlic
- 1 teaspoon caraway seeds
- 1 – 1 1/2 teaspoons coarse salt
- 1/2 teaspoon black pepper
Instructions
- Slice cabbage into thin slices.
- Heat olive oil in a large skillet to medium high heat.
- Sauté garlic and caraway seeds until fragrant, about 30 seconds.
- Add sliced cabbage to skillet and season with salt and pepper.
- Sauté cabbage until softened, stirring as needed.
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