Sautéed Cabbage With Garlic and Spices (Printable Version)

Quick-cooking cabbage with garlic, cumin, paprika, and oregano. A fast, budget-friendly Mediterranean side dish.

# Ingredient List:

→ 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 - 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

# Directions:

01 - Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
02 - Add the sliced red onion to the skillet and sauté for 2 minutes until slightly softened and translucent at the edges.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to allow it to brown.
04 - Add the sliced cabbage to the skillet and toss thoroughly to coat in the oil and aromatics.
05 - Sprinkle in the cumin, paprika, oregano, crushed red pepper flakes if using, salt, and pepper. Stir well to combine all seasonings evenly.
06 - Sauté for 6 to 8 minutes, stirring occasionally, until the cabbage becomes tender but retains a slight crispness with caramelized edges beginning to form.
07 - Taste the dish and adjust salt, pepper, or spice levels as needed.
08 - Remove from heat, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It transforms one of the humblest vegetables into something golden, fragrant, and surprisingly elegant with just a handful of spices.
  • You can have this on the table in twenty minutes flat, which means it works on nights when cooking feels like a chore.
  • The ingredient list is so forgiving that you can swap, omit, or improvise based on whatever is already sitting in your pantry.
  • It pairs beautifully with nearly everything, from grilled proteins to grain bowls to a simple piece of crusty bread.
02 -
  • If you crowd the pan or use a small skillet, the cabbage will steam instead of sauté, and you'll miss out on those crispy, caramelized bits that make this dish special.
  • Don't let the garlic sit in the hot oil for more than 30 seconds or it will turn bitter and ruin the whole flavor base.
  • Slicing the cabbage thin and uniform helps it cook evenly and quickly, so take an extra minute with your knife at the start.
03 -
  • Let the cabbage sit undisturbed for a minute or two between stirs so it has a chance to brown and develop those sweet, caramelized edges.
  • Always finish with a squeeze of fresh lemon juice right before serving because it brightens the whole dish and makes the spices pop.
  • If you're cooking for a crowd, this recipe doubles easily and reheats like a dream, so don't be afraid to make extra.
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