This sautéed cabbage recipe is an incredibly flavorful low-carb side dish that's easy to make from a handful of ingredients.
This recipe came about when I was making my kielbasa soup. It was very spur-of-the-moment. I had more than half a head of cabbage left, so I figured that I should really do something with it then and there. This doesn't always happen when I am cooking, mind you. 😛 The motivation was there that day.
My chicken and cabbage stir fry and my cabbage and kielbasa recipes continue to go strong, so I took inspiration from them. This cabbage recipe has the same cooking technique and similar ingredients, but it does not contain any meat. It could even work as a meatless main course if you want to serve it over rice or with noodles or something. Or, if you're on a low-carb/keto diet, this could quite easily become a staple since it's just that yummy.
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. The lightly browned onion imparts a delicious flavor into this dish. And the butter and smoked paprika take it up another notch. 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
- Prep your ingredients. Slice the cabbage into thin-ish strips (you don't need to be too precise);
- Sauté the onion in the olive oil + butter for 3 minutes;
- Add the cabbage to the skillet and cook for 10-15 minutes (toss occasionally) until it's tender-crisp;
- Add in the paprika and garlic;
- Season with salt & pepper and enjoy!
(full instructions are in the recipe card below).
What kind of cabbage to use?
I just use a regular green cabbage (also sometimes called "cannonball" cabbage). 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 size of cabbage to use?
Size-wise I usually just eyeball it, but to give you an idea of weight, a small-to-medium cabbage for this recipe weighs around 3 pounds. You don't have to worry about being too exact. If you're using a much smaller cabbage, you might want to cut the butter to 1 tablespoon.
Will you give this easy cabbage side dish recipe a try? Do you cook cabbage often?
Let me know in the comments below if you have any questions.
Simple Sautéed Cabbage
- 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
- 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.
- Serves 4-6 as a side dish.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.