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This sautéed cabbage recipe is an incredibly flavorful side dish that’s easy to make with a handful of everyday ingredients. It’s golden, buttery, and irresistible!
You may also like my German Potato Salad or Simple Bratwurst Soup next.
Why you’ll love it
Cabbage is a totally underrated ingredient. It’s inexpensive, really tasty, and a bit of magic happens when it’s sautéed and lightly browned. My favorite seasoning to jazz it up is simply smoked paprika. It brings an extra special quality with very little effort!
This easy pan fried cabbage recipe is buttery and has a hint of garlic along with the irresistibly smoky flavor. It’s a versatile side dish that goes with pretty much any main course, and the fact that it’s so budget friendly is definitely appealing! It’s also low carb.
What you’ll need
- Cabbage – I use regular green cabbage
- Onion – lightly browned onion imparts a delicious flavor into this dish. I like sweet (Vidalia) onions.
- Butter and olive oil – for pan frying
- Garlic – more savory deliciousness
- Smoked paprika – a pantry staple that adds so much flavor
Helpful tips
- It’s hard for me to describe just how tasty sautéed cabbage is. You basically just have to try it. Growing up with a Czech mom, I definitely ate my fair share of cabbage when I was little. Oh, and this recipe did pass my mom’s taste test!
- You can easily control how crisp the cabbage remains in this recipe depending on your personal preferences. I like mine to be slightly softer than tender-crisp, but you can cook it even longer (or less) if you prefer.
How to make sautéed cabbage
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Slice the cabbage into thin strips. Sauté the onion in the oil and butter for a few minutes. Add the cabbage to the skillet, and cook, tossing occasionally, until tender-crisp.
Add in the paprika and garlic, and cook for a few more minutes until fragrant and the cabbage is nicely browned and softened. Season generously with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use a garlic press to mince the garlic with ease. No peeling of the cloves beforehand! Store the rest in a cute garlic keeper for freshness.
- Here is the skillet pictured. Cooking with cast iron is my fave.
- Cut the cabbage with a sharp, good-quality chef knife.
Substitutions and variations
- Feel free to swap out the smoked paprika for hot paprika or regular paprika to change it up.
- If you want to make a similar dish but with some protein, try my Sautéed Cabbage and Kielbasa, this Easy Chicken and Cabbage Stir Fry, or this Easy Bacon and Cabbage Recipe.
- Red cabbage or savoy cabbage would work too, but the red cabbage will discolor a bit when you cook it, so keep that in mind.
What to serve with sauteed cabbage
- Serve it with your favorite protein. Try my Crispy Air Fryer Chicken Thighs, these Baked Pork Chops, Easy Salisbury Steak, or Parmesan Crusted Chicken. You could also do a classic schnitzel.
- Round out the meal with a salad. Try mixed greens with this Creamy Pesto Dressing, Homemade Ranch Dressing, or make this tasty Beet and Spinach Salad.
Leftovers and storage
- Store any leftover cabbage in the fridge for 3-4 days in a covered container.
- Reheat over a low heat until warmed through.
- I don’t really recommend freezing this one because the cabbage will soften up.
More recipes with cabbage
If you made this easy sauteed cabbage, please leave a star rating and review below! Reader feedback is my favorite. You can also tag me on Instagram with any S&L creations.
Simple Sautéed Cabbage
Ingredients
- 1 medium head green cabbage cored & sliced into thin strips
- 1 medium onion chopped
- 2 tablespoons butter
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Prep the cabbage and chop your onion. I just slice the cabbage thin (cut out the core) and chop the onion like usual.
- Add the butter and oil to a skillet over medium-high heat. Sauté the onion for 3 minutes.
- Add the cabbage to the pan and toss/stir it as best as you can (use 2 spoons or tongs to make it easier). Don't worry, as it cooks the cabbage goes down and it becomes more manageable. Stir/toss it often and let it cook until it's just about as soft as you want it (about 10-15 minutes).
- Add in the paprika and garlic. Cook it for a couple more minutes. If the cabbage starts to brown too quickly, turn the heat down. Some browning is good – it adds extra flavor.
- Season with salt & pepper as needed and serve immediately.
Notes
- Serves 4-6 as a side dish.
- I use a ~2 lb. cabbage.
- I typically cook with sea salt, but I love to swap seasoning salt or Tony’s here sometimes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on September 19, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Love so many of your recipes!
Yay!! Thanks, Susan!
I Love cabbage and will try this. One question, What is the difference between paprika and smoked paprika?
Hi Kay! Smoked paprika has more of a smoky flavor to it. I really love it… I recommend giving it a try. 🙂