Sautéed Cabbage with Garlic and Olive Oil

There’s something incredibly satisfying about transforming a humble cabbage into a dish that makes you want to scrape the pan clean. After a long day at work, when I’m craving something nutritious yet comforting, Sautéed Cabbage with Garlic and Olive Oil is my go-to recipe. This simple side dish combines tender, caramelized cabbage with the aromatic punch of fresh garlic and the richness of olive oil, creating a symphony of flavors that far exceeds the sum of its parts.

The magic happens when the cabbage edges turn slightly golden and crispy, releasing their natural sweetness while maintaining a satisfying tender-crisp texture. Each forkful delivers a perfect balance of savory depth and bright, clean flavors. Best of all, this easy Sautéed Cabbage with Garlic and Olive Oil recipe comes together in just minutes, making it perfect for busy weeknights or as a last-minute addition to your holiday table.

Why You’ll Love This Sautéed Cabbage with Garlic and Olive Oil

• ✅ This healthy Sautéed Cabbage with Garlic and Olive Oil recipe uses just a handful of simple ingredients you likely already have
• ✅ Ready in less than 15 minutes – perfect for quick weeknight side dishes when you’re short on time
• ✅ The best Sautéed Cabbage with Garlic and Olive Oil method for preserving nutrients while maximizing flavor
• ✅ Naturally gluten-free, dairy-free optional, and vegan-adaptable Sautéed Cabbage with Garlic and Olive Oil
• ✅ Versatile Sautéed Cabbage with Garlic and Olive Oil that pairs beautifully with almost any main course
• ✅ Budget-friendly Sautéed Cabbage with Garlic and Olive Oil using one of the most economical vegetables available

Ingredients for Sautéed Cabbage with Garlic and Olive Oil

This simple yet flavorful dish requires just a few quality ingredients:

• 1 small head green cabbage (about 2 pounds)
• 1 tablespoon olive oil (use extra virgin for best flavor)
• 1 tablespoon unsalted butter (substitute more olive oil for vegan option)
• 1 cup thinly-sliced onion
• 1 teaspoon minced garlic (about 2 cloves)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 4 lemon wedges for serving

Ingredient Notes and Substitutions

• Cabbage: Green cabbage works best, but you can also use napa or savoy cabbage for a more delicate texture.
• Butter: Adds richness, but can be replaced with additional olive oil for a dairy-free version.
• Apple cider vinegar: Provides brightness. White wine vinegar or lemon juice make excellent substitutes.
• Garlic: Fresh is preferred, but in a pinch, 1/4 teaspoon of garlic powder can work.
• Add-ins: Red pepper flakes, bacon bits, or caraway seeds are delicious optional additions.

How to Make Sautéed Cabbage with Garlic and Olive Oil – Step by Step

Preparation

Step 1: Remove any damaged outer leaves from the cabbage. Cut the cabbage in half through the core, then cut each half into quarters. Cut out the core from each quarter, then slice the cabbage into thin strips about 1/4-inch wide.

Step 2: Peel and thinly slice the onion. Mince the garlic cloves. Have all ingredients ready before you begin cooking, as this recipe moves quickly.

Cooking Process

Step 3: Heat the olive oil and butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the butter is melted and starts to foam.

Step 4: Add the sliced onions to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.

Step 5: Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning. The garlic should be fragrant but not browned.

Step 6: Add the sliced cabbage to the pan. The pan might seem very full, but the cabbage will cook down significantly. Toss the cabbage with tongs to coat it with the oil mixture.

Step 7: Cook the cabbage, stirring occasionally, for about 8-10 minutes, or until it has softened and begun to caramelize in spots. For more caramelization, resist the urge to stir too frequently.

Step 8: Drizzle the apple cider vinegar over the cabbage and stir to combine. The vinegar will help deglaze the pan and add brightness to the dish.

Step 9: Season with salt and pepper. Taste and adjust seasonings as needed.

Step 10: Transfer to a serving dish and serve hot with lemon wedges on the side for squeezing over the top.

Pro Tips for Making the Best Sautéed Cabbage with Garlic and Olive Oil

• Don’t overcrowd the pan: If your skillet isn’t large enough, cook the cabbage in batches. Overcrowding leads to steaming rather than sautéing.
• Control the heat: Medium-high heat is ideal for getting caramelization without burning. If the pan gets too hot, lower the heat.
• Slice consistently: Try to keep your cabbage slices uniform thickness for even cooking.
• Add garlic later: Garlic burns easily, so add it after the onions have softened to prevent bitterness.
• Let it sit: Allow the cabbage to cook undisturbed for brief periods to develop caramelized edges.
• Season at the end: Adding salt too early can draw out moisture and make your cabbage soggy instead of caramelized.

Best Ways to Serve Sautéed Cabbage with Garlic and Olive Oil

This versatile side dish pairs beautifully with a wide range of main courses:

• Serve alongside roasted chicken or pork chops for a simple, satisfying dinner
• Add to grain bowls with quinoa or farro for a nutritious lunch
• Pair with grilled sausages for a quick, European-inspired meal
• Use as a bed for baked fish, allowing the juices to flavor the cabbage
• Mix with pasta and a little pasta water for a light vegetable-forward pasta dish
• Top with a fried egg for a simple, low-carb breakfast

For a complete meal, consider serving with our Herb-Roasted Potatoes or Garlic Mashed Potatoes.

Nutritional Information for Sautéed Cabbage with Garlic and Olive Oil

This Sautéed Cabbage with Garlic and Olive Oil is not only delicious but also packed with nutrients:

• Calories: Approximately 100 calories per serving
• Protein: 2g per serving
• Carbohydrates: 10g per serving
• Dietary Fiber: 4g per serving
• Sugar: 5g per serving (natural from the cabbage)
• Fat: 7g per serving
• Sodium: 330mg per serving (varies based on salt added)

Cabbage is rich in vitamin C, vitamin K, and contains cancer-fighting compounds called glucosinolates. The olive oil adds heart-healthy monounsaturated fats, making this a nutritionally balanced side dish.

Storage & Leftovers

Sautéed Cabbage with Garlic and Olive Oil keeps remarkably well, often tasting even better the next day as the flavors meld together.

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: While possible, freezing is not recommended as the texture becomes soggy when thawed.
• Reheating: Warm in a skillet over medium heat for 3-4 minutes until heated through. You can also microwave for 1-2 minutes, but the stovetop method maintains a better texture.
• Meal Prep: This dish is excellent for meal prep and can be made in advance for busy weeknights.

Frequently Asked Questions

What are the health benefits of sautéed cabbage?

Cabbage is a nutritional powerhouse, low in calories but high in vitamins C and K. When prepared as Sautéed Cabbage with Garlic and Olive Oil, it retains more nutrients than boiled cabbage. The cruciferous vegetable contains antioxidants and anti-inflammatory compounds that may help reduce the risk of heart disease and certain cancers. Additionally, the olive oil adds healthy fats and the garlic offers immune-boosting properties.

Can I add other vegetables to sautéed cabbage?

Absolutely! Sautéed Cabbage with Garlic and Olive Oil is incredibly versatile. Excellent additions include sliced bell peppers, carrots, celery, or zucchini. Just ensure vegetables with similar cooking times are added together. For example, add carrots with the onions (they take longer), while quick-cooking vegetables like bell peppers can go in shortly before the cabbage is done.

How long does it take to sauté cabbage?

The perfect Sautéed Cabbage with Garlic and Olive Oil takes about 8-10 minutes of actual cooking time. The exact time depends on how thinly you slice the cabbage and your desired level of tenderness. For a crispier texture, cook for 5-7 minutes; for softer, more caramelized cabbage, extend to 10-12 minutes. The key is to keep an eye on it and taste as you go.

What can I serve sautéed cabbage with?

Sautéed Cabbage with Garlic and Olive Oil pairs wonderfully with almost any protein. It’s traditionally served with corned beef, but also complements pork chops, roasted chicken, grilled fish, or plant-based proteins like tempeh. For a complete meal, serve alongside mashed potatoes, rice, or crusty bread. It’s also delicious as part of a grain bowl or added to pasta.

Conclusion

This Sautéed Cabbage with Garlic and Olive Oil recipe exemplifies how simple ingredients, prepared thoughtfully, can create a truly memorable dish. By taking just a few extra minutes to properly caramelize the cabbage and layer the flavors, you transform an ordinary vegetable into a crave-worthy side that might just steal the spotlight from your main course.

Whether you’re looking for a quick weeknight vegetable, a budget-friendly side dish, or a nutritious addition to your meal prep routine, this Sautéed Cabbage with Garlic and Olive Oil checks all the boxes. The combination of sweet caramelized cabbage, aromatic garlic, and rich olive oil creates a versatile dish that complements nearly any meal.

Have you tried making Sautéed Cabbage with Garlic and Olive Oil? Share your experience in the comments below, or let us know what variations you’ve created with this flexible recipe!

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