Sautéed Cabbage With Garlic Spices (Printable)

Tender cabbage sautéed with garlic, cumin, paprika, and oregano for a quick Mediterranean-inspired side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 26.5 ounces), 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 - ½ teaspoon dried oregano
08 - ¼ 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:

01 - Heat extra-virgin olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced red onion and sauté for 2 minutes until slightly softened and translucent at edges.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to allow browning.
04 - Add sliced cabbage and toss well to coat thoroughly in the oil and aromatic mixture.
05 - Sprinkle in ground cumin, sweet paprika, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Stir to combine evenly.
06 - Sauté, stirring occasionally, for 6 to 8 minutes until cabbage is tender yet retains slight crispness with caramelized edges forming.
07 - Taste the cabbage mixture and adjust salt, pepper, and spices according to preference.
08 - Remove from heat, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It transforms an inexpensive vegetable into something you actually crave, not just tolerate.
  • The whole dish comes together in under 20 minutes, perfect for those nights when youre too tired to think.
  • The spices make your kitchen smell like a faraway market, even on a Tuesday.
  • Its vegan and gluten-free without trying to be, so everyone at the table can enjoy it.
02 -
  • Dont walk away once the garlic goes in, it goes from fragrant to burnt in about 10 seconds and theres no coming back from that.
  • If your cabbage starts to dry out or stick, add a tablespoon of water and stir, it will steam slightly and help everything cook evenly.
  • Taste before you add more salt, the spices and olive oil bring out the natural sweetness of the cabbage and sometimes it needs less seasoning than you think.
03 -
  • Slice the cabbage as thin as you can manage, it cooks faster and picks up the spices more evenly than thick chunks.
  • Use a skillet thats big enough to spread the cabbage out in a single layer, crowding the pan makes it steam instead of caramelize.
  • If youre making this for meal prep, undercook it slightly so it doesnt turn mushy when you reheat it later in the week.
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