Sauteed Cabbage

This sauteed cabbage is coarsely chopped green cabbage cooked with butter, onions, garlic and fresh herbs. An easy and inexpensive side dish that pairs well with chicken, steak and pork.

I always have a head of cabbage in my refrigerator for dishes such as tender roasted cabbage, hearty cabbage roll soup, and this super simple sauteed cabbage.

I happen to love cabbage because it’s readily available year round, doesn’t cost much money and lasts in the fridge for a long time. When I need a fast veggie dish to go along with dinner, I often turn to this ultra fast sauteed cabbage.

Sauteed cabbage ingredients

• Butter: I like the flavor of butter with the cabbage, but you can also use olive oil if you prefer or if you want to make it a vegan recipe.
• Onion: Any type of onion will do, but I typically use a sweeter yellow onion.
• Cabbage: Look for a head of cabbage that is firm and heavy for its size. Make sure to choose one where the leaves are shiny and green, an older cabbage may have browning on the leaves.
• Garlic: Freshly minced garlic is best in this recipe. In a pinch, you can substitute 1/3 of the amount of garlic powder.
• Seasonings: Salt, pepper and chopped parsley finish this dish off and make it perfect.

How do you make sauteed cabbage?

Start by cutting your cabbage into quarters or thick slices, then remove the core. Next, shred or chop the cabbage into large pieces. Melt some butter in a large skillet, then add onion and saute until the onion is tender. Place the cabbage in the pan along with seasonings. Cook the cabbage until it is tender and starting to brown. Add a little garlic and cook for another minute. Finally, top your sauteed cabbage with fresh parsley, then serve and enjoy.

Tips for the perfect dish

• The cabbage in this dish should be browned on the edges, but be careful not to burn it. If you feel like your cabbage is brown on the outside but not tender enough yet, feel free to add a little water to the pan to help the cabbage cook through.
• This dish will stay fresh in the refrigerator in an airtight container for up to 3 days. I don’t recommend freezing sauteed cabbage as it will be watery when thawed and the texture may change.
• To make this recipe even faster, buy a bag of pre-shredded cabbage at the grocery store. You can even use a bag of coleslaw mix if that’s what you have on hand!
• Serve your cabbage alongside grilled chicken, corned beef, pork chops, or smoked sausage, or add it to a stir fry, pasta, soup or rice dish for extra flavor.

Recipe FAQs

Sauteed cabbage flavor variations

While this recipe is fabulous as-is, you can add other ingredients to customize the flavors to your tastes.

• Cabbage: I typically use a standard head of green cabbage for this recipe, but you can also use Savoy cabbage, red cabbage or Napa cabbage.
• Protein: Add some cooked crumbled bacon for extra flavor, or make it a meal by stirring in some kielbasa sausage or diced ham steak.
• Vegetables: Feel free to add other veggies to the mix such as mushrooms, bell peppers, diced green beans, shredded carrots or broccoli.
• Toppings: Finish your cabbage with a sprinkle of cheese or toasted nuts for added flavor and texture.
• Seasonings: Stir in some seasoning such as Italian seasoning, fresh lemon juice, Cajun seasoning, apple cider vinegar, or taco spice. Or add a splash of soy sauce and a teaspoon of sesame oil for Asian style cabbage.

This recipe may be simple, but it’s a must-have in any home kitchen for its versatility and flavor.

More cabbage recipes you’ll enjoy

• Slow Cooker Corned Beef and Cabbage
• Cabbage Soup
• Stuffed Cabbage Rolls
• Braised Cabbage
• Yakisoba Noodles with Chicken and Cabbage

Sauteed Cabbage Video