Sautéed Cabbage With Garlic Spices (Printable)

Quick-cooking cabbage with garlic, cumin, paprika, and oregano. Budget-friendly Mediterranean side in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 26.5 oz), thinly sliced
02 - 1 medium red onion, thinly sliced
03 - 3 cloves garlic, minced

→ Oils & Fats

04 - 2 tablespoons extra-virgin olive oil

→ Spices & Seasonings

05 - 1 teaspoon ground cumin
06 - 1 teaspoon sweet paprika
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes, optional
09 - Salt and black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat.
02 - Add sliced onion and sauté for 2 minutes until slightly softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
04 - Add sliced cabbage and toss well to coat in the oil and aromatics.
05 - Sprinkle in cumin, paprika, oregano, crushed red pepper flakes if using, salt, and pepper. Stir to combine.
06 - Sauté, stirring occasionally, for 6 to 8 minutes, or until the cabbage is tender but still slightly crisp and starting to caramelize at the edges.
07 - Taste and adjust seasoning if needed.
08 - Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It turns an overlooked vegetable into something you'll want to make again and again, with edges that get golden and sweet.
  • The whole thing comes together in twenty minutes, which means you can have a proper cooked side even on the busiest nights.
  • Every bite feels warm and aromatic, like you spent much longer on it than you actually did.
02 -
  • Don't crowd the pan, if your skillet isn't large enough, cook the cabbage in two batches so it sautés instead of steams.
  • Let the cabbage sit undisturbed for a minute or two between stirs so those golden edges can form, that's where the flavor lives.
03 -
  • Slice the cabbage as thin as you can manage, it cooks faster and the texture is so much better than thick wedges.
  • If you're sensitive to nightshades, skip the paprika and red pepper flakes and add a pinch of turmeric and coriander instead for warmth.
  • Always have lemon wedges ready, that bright acidity at the end is what ties everything together.
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