This recipe for Sautéed Cabbage has saved my relationship with this under-appreciated leafy green. I hate to admit that my usual method for cooking cabbage for many years was to just boil it. You can almost picture the limp, white, flavorless heap of wet cabbage. I’d try to bring out a modicum of flavor with lots of butter and I’d sometimes add a dash of red wine vinegar. And at my house… “Let’s have cabbage tonight!”, said no one…
Now, keep in mind that I make a mean Corned Beef Brisket dinner, but the cabbage as a side got included because it was tradition, not because we all looked forward to eating it. Until now. Sautéed cabbage brings this previously under-appreciated cruciferous veggie from boring to crispy-tender and from bland to super-tasty. Start by dicing some onion and garlic and then slice a beautiful head of fresh cabbage. Get ready for tons of flavor in under 20 minutes…
Saute’ and caramelize the ingredients in a medium skillet…
… and in no time, everything is browned and beautiful. This method has made cabbage popular and even requested with my family. Add it to your St. Patty’s Day menu or serve it on its own any time of year. Sautéed cabbage is delicious paired with fish or served with rice or noodles for a healthy Asian vegetarian dinner. Leave out the butter for vegan fare.
This dish just looks like it’s going to be tasty. Serve with a little salt and pepper or add some red pepper flakes, if you like. But like it you will.
- 2 Tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced or pressed
- 1 medium head green cabbage sliced into 3/4" thick slices
- 2 Tablespoons butter cut into 2 pieces
- Salt and pepper to taste
- Red pepper flakes optional
Heat a 12" skillet with olive oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the garlic and stir, cooking an additional 30 seconds.
Turn heat up to medium-high heat and add about 1/3 of the cabbage. Stir to mix onions and garlic with the cabbage. Now leave it alone and let the cabbage start to brown, but be careful not to let it burn. Using a spatula, turn the cabbage over and let other side brown slightly. Season lightly with a dash of salt.
Add another 1/3 of the cabbage and 1 tablespoon butter. Flip cabbage again after a couple minutes.
Finish with remaining cabbage and last tablespoon of butter. Once cabbage is browned to your liking, add more salt to taste and pepper, if desired. Remove from heat, season with red pepper flakes, if desired. Serve.