If you’re looking for a quick, flavorful side dish, look no further than Sautéed Cabbage. This vibrant dish is packed with flavor thanks to its base of savory onions, bold garlic, and a sprinkling of spices. During my testing, I appreciated how this dish comes together in just 30 minutes, making it a weeknight favorite. In one version, I even added a splash of apple cider vinegar to brighten the flavors. For a different veggie side, check out my Grilled Vegetables recipe!
About Sautéed Cabbage
Sautéed Cabbage is a versatile dish often celebrated in many homes. As a staple in my kitchen, it’s become essential for quick meals. I’ve tested this recipe multiple times, each with slight variations that brought out different nuances in flavor. It’s perfect for family dinners, doesn’t break the bank, and lets the freshness of seasonal cabbage shine.
- Time-saving: Quick prep ensures you’re on the table in no time.
- Budget-friendly: Cabbage is inexpensive and often available year-round.
- Family favorite: The combination of spices and sautéing draws everyone to the table.
- Cultural insight: Cabbage is a beloved ingredient in numerous cuisines, known for its versatility.
Key Ingredients & Their Roles
- Cabbage: main ingredient + look for heads that feel heavy with tight leaves.
- Onion: provides a sweet base; yellow onions are my go-to for balance.
- Garlic: adds pungent flavor; fresh is best for that sharp bite.
- Chicken broth: deepens flavor; opt for low-sodium to control saltiness.
How to Make Sautéed Cabbage
- Start by slicing the cabbage into thin strips, about ¼ – ½ inch wide. Don’t rush this step; the thinner slices cook more evenly.
- Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, toss in the onions and sauté until they are fragrant and translucent, about 3-4 minutes.
- Add half of the sliced cabbage, stirring to coat it in the flavorful oil and onion mix. After about a minute, add the rest of the cabbage, continuing to stir for another minute.
- Season the mixture with Creole seasoning, garlic powder, and smoked paprika, followed by a splash of chicken broth. Cook for around 10-12 minutes until the cabbage is tender but retains a slight crunch.
Pro Tips & Troubleshooting
- When you slice the cabbage, try to keep the thickness consistent for even cooking.
- If the cabbage becomes too soggy, increase the heat to help evaporate excess liquid.
- Make it seasonal: add a handful of diced apples for a sweet twist in the fall.
- Want leftovers? Doubling the ingredients is simple; just ensure your skillet is large enough.
Storage & Make-Ahead Guide
Sautéed Cabbage keeps well in the fridge for up to 3 days in an airtight container. For longer storage, you can freeze it for up to 3 months. To reheat, I recommend using a skillet over medium heat to regain that delightful texture. I found that microwaving can sometimes make it rubbery, so take that extra time on the stove instead!
What to Serve With Sautéed Cabbage
This Sautéed Cabbage pairs beautifully with roasted meats, so consider serving it alongside Hawaiian Chicken Sheet Pan or even BBQ Chicken. It also works well topped on a hearty salad!
Frequently Asked Questions
- Can I use other types of cabbage? Absolutely! Red cabbage can add a touch of color and flavor.
- How do I know when the cabbage is done? It should be tender but have a slight crunch.
- Can I make this vegan? Sure! Just substitute the butter with olive oil and use vegetable broth.
- What’s the best way to store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
- Can I add protein to this dish? Yes, adding sautéed sausage or tofu can make it a full meal.
Final Thoughts
As you whip up your Sautéed Cabbage, remember that each bite tells a story—from its humble beginnings to the vibrant medley of flavors in your skillet. It’s a dish that magically elevates your meal with ease. I truly enjoy it drizzled with a touch of balsamic vinegar as a fresh finish. I’m eager to hear how your version turns out!
More Recipes You’ll Love
- Fried Cabbage with Bacon – a deliciously rich alternative to sautéed cabbage
- Sausage and Cream Cheese Stuffed Mini Peppers – perfect as a flavorful side dish
- Roasted Brussel Sprouts – a great seasonal veggie option to accompany your meal
Sautéed Cabbage
Ingredients
Cabbage and Onions
- 1 small green cabbage about 2-3lb.
- 1 small yellow onion thinly sliced
Flavorings
- 2 cloves garlic minced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 1 tsp Creole or Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cup chicken broth
- pinch red pepper flakes (optional)
- to taste salt and pepper
Instructions
Preparation
- Cut the cabbage in half and then into quarters. Slice each quarter into roughly ¼ – ½-inch thin strips, cutting around the core. Rinse and drain well. Slice the onion and mince the garlic.1 small green cabbage, 1 small yellow onion
Cooking
- In a large skillet, heat the olive oil and butter over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for 30 seconds.2 cloves garlic
- Add half of the sliced cabbage to the skillet. Toss for 1 minute, then add the remaining cabbage and combine.1 small green cabbage
- Mix in the Creole seasoning, garlic powder, and smoked paprika. Pour in the chicken broth. Cook until tender and liquid evaporates, about 10-12 minutes.1 Tbsp extra virgin olive oil, 1 Tbsp butter, 1 tsp Creole or Cajun seasoning
- Adjust seasoning with salt, pepper, and red pepper flakes. Serve hot.1/2 tsp garlic powder, 1/4 tsp smoked paprika