Sautéed cabbage is a simple side dish that has more flavor than you’d imagine. Sliced cabbage is tossed in ghee, garlic, and onions, then caramelized into a golden brown. It’s absolutely delicious and I guarantee you’ll go back for seconds.
If you haven’t experimented with cabbage much, now’s the time. Aside from being shredded into coleslaw or slow-baked in the oven, it tastes amazing sautéed. The cabbage slices become meltingly tender with slightly crispy caramelized edges.
And when you cook it with garlic and onions, it makes for a warm, fragrant and delicious side dish. Not to mention, perfect for any of your Saint Patrick’s Day festivities!
What Type Of Cabbage To Use
Cabbage comes in many forms, from savoy to green to red. But for this recipe, you’ll want to grab a head of green cabbage. This is commonly used across various recipes, from salads to slaws to stir-fries. And when it’s cooked through long enough, it’s natural sweetness will come out.
Cabbage should feel heavy in size, with tightly packed leaves. You’ll also want to avoid any signs of discoloration.
Which to Use: Butter, Oil or Ghee
After trying this recipe a few different ways, I have to say that my favorite method is with ghee.
If you saute too long with butter it can easily burn and olive oil doesn’t have as sweet a flavor. You could do a combination of butter and oil (the higher smoke point of the oil prevents the butter from burning). But at that point I say just use ghee. Ghee has a high smoke point, won’t burn and you’ll get that delicious buttery flavor.
How To Make Sautéed Cabbage
The great thing about this recipe is that it’s fast and easy. Here’s how you make it:
- Prep the cabbage and onion. Cut the cabbage in half, slice out the core and chop into thin slices. Then chop the onion into slices.
- Cook the onions and garlic. Add the ghee to a large skillet over medium-high heat. Sauté the onions for a minute or until starting to soften. Then add the garlic and stir again.
- Cook the cabbage. Add the cabbage to the skillet and sauté for about 12-15 minutes. Stir the cabbage occasionally, until it becomes soft and caramelized.
- Season. Sprinkle with salt and pepper and toss to combine.
- Serve. Remove the skillet from heat and serve immediately.
What Pairs Well With Sautéed Cabbage?
Before you sauté the cabbage, you’ll need to prep a main entree first. I recommend either chicken, pork, or lamb, which will complement this recipe. Here are a few of my favorites:
- Chicken: Nothing gets easier than whipping up some chicken for a weeknight dinner. Especially if you’re looking for a meal that’s a bit on the lighter side. This cabbage will taste great alongside slow cooker whole chicken, crispy baked chicken thighs, basil chicken or stir it up with shredded chicken.
- Pork: If you haven’t tried pork with cabbage before, you’re in for a treat. The flavors from the pork mesh beautifully with the cabbage, creating one tasty meal. Try my slow cooker pulled pork or pork and fennel meatballs.
- Lamb: Looking to step it up a notch? Serve with these rosemary grilled lamb chops or a classic shepherd’s pie.
More Savory Side Dish Recipes
Need more side dish ideas? These recipes are hearty and bursting with savory flavors.
- Roasted Garlic Herb Potatoes
- Balsamic Bacon Brussels Sprouts
- Green Beans With Shallots And Lemons
- Classic Potato Salad
- Parmesan Truffle Sauteed Zucchini
- Garlic Sauteed Swiss Chard
Sauteed Cabbage (Easy & Healthy)
- 1 small head green cabbage, thinly sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tablespoon ghee, or a blend of butter and olive oil
- salt and pepper, to taste
- Cut the cabbage in half, remove the core and chop into thin slices. Then chop the onions into slices.
- Melt the ghee in a large skillet over medium high heat. Saute the onions for a minute or until just starting to soften. Then add in the minced garlic and stir again.
- Add the cabbage and saute for about 12-15 minutes. During this time, stir the cabbage occasionally until the cabbage becomes soft and caramelized.
- Before serving, season with salt and pepper and toss to combine.
- Because the cabbage may take up most of your pan, it's easiest to stir the cabbage with tongs. You could also saute the cabbage in batches if your pan isn't big enough. But cabbage, similar to spinach, will wilt down once it cooks.