Sautéed Cabbage (Easy & Healthy)
Sautéed cabbage is a simple side dish that's full of flavor. Sliced cabbage is tossed in garlic, butter and onions, then caramelized into a golden brown.
Servings: 6 servings
Equipment
- Le Creuset Braiser One of my favorite cast iron stovetop pans!
Ingredients
- 1 small green cabbage
- 1 small yellow onion
- 2 garlic cloves minced
- 2 tablespoon ghee or a blend of butter and olive oil
- kosher salt and ground black pepper to taste
Instructions
- Slice the cabbage. Cut the cabbage in half, then into quarters. Remove the core from each piece and chop across into thin slices. Slice the onion in half and across into into thin slices.
- Cook the onions. Melt the ghee in a large skillet over medium high heat. Sauté the onions for a minute or until just starting to soften. Then add in the minced garlic and stir again.
- Cook the cabbage. Add the cabbage and saute for about 12 to 15 minutes. During this time, stir the cabbage occasionally until the cabbage becomes soft and caramelized.
- Serve. Before serving, season with salt and pepper and toss to combine.
Notes
- Storage tips: Let the cabbage cool completely before storing it in an airtight container in the fridge for 3 to 4 days. You can also freeze it in a freezer-safe bag or container for up to 3 months. Just keep in mind that it may soften when reheated from frozen.
- 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.
Nutrition
Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 229mg | Fiber: 3g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 1mg