PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 4
I love this lemon garlic-sauteed cabbage. It’s one of my favorite sides. It is delicious, healthy, incredibly easy, and quick to make. Most people thought that cabbage is a bland and boring side, but for me, it is not. Once you try this lemon garlic-sauteed cabbage, all that will change.
For this recipe, I like to use white cabbage. Although, other cabbage varieties work great, too. If using Napa cabbage, note that it will release more moisture and they won’t brown nicely in the pan.
To make this recipe, all you need are a few simple ingredients. Please do not skip the minced garlic as it adds a layer of flavor to this dish and the lemon instantly brights up this dish. If lemon is not available, you can simply swap it with apple cider vinegar.
Ingredients
1 1/2 tbsp extra-virgin olive oil
1 tbsp garlic, minced
2 lbs white cabbage, core removed and shredded (10 c.)
Pinch crushed red pepper flakes
Half of a lemon, cut into wedges
1/2 tsp fine sea salt or more to taste
How to make Lemon Garlic Sauteed Cabbage
Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the cabbage to the skillet along with the garlic, red pepper flakes, and salt. Cook for about 10 to 15 minutes, stirring often, until the cabbage is tender and some of them are light brown.
Step 2: Over the cabbage, squeeze the juice from 2 lemon wedges. If needed, season with extra salt, pepper, and lemon juice.
TIPS:
First, quarter the cabbage through the core. Then, cut the core out. In half, cut each quarter crosswise and finely shred. Rinse the shredded cabbage, then spin or pat them very dry.
I suggest adding onions to this recipe. They go so well with cabbage. Just add the onions to the pan at the same time as the cabbage.
NUTRITION FACTS:
Serving Size 1/4 of the recipe: Calories 105, Total Fat 5.6g, Saturated Fat 0.8g, Cholesterol 0mg, Sodium 338.5mg, Carbohydrate 14.3g, Dietary Fiber 3.9g, Total Sugars 6.9g, Protein 2.7g
Ingredients
- 1 1/2 tbsp extra-virgin olive oil
- 1 tbsp garlic, minced
- 2 lbs white cabbage, core removed and shredded (10 c.)
- Pinch crushed red pepper flakes
- Half of a lemon, cut into wedges
- 1/2 tsp fine sea salt or more to taste
Instructions
Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the cabbage to the skillet along with the garlic, red pepper flakes, and salt. Cook for about 10 to 15 minutes, stirring often, until the cabbage is tender and some of them are light brown.
Step 2: Over the cabbage, squeeze the juice from 2 lemon wedges. If needed, season with extra salt, pepper, and lemon juice.
Notes
First, quarter the cabbage through the core. Then, cut the core out. In half, cut each quarter crosswise and finely shred. Rinse the shredded cabbage, then spin or pat them very dry. I suggest adding onions to this recipe. They go so well with cabbage. Just add the onions to the pan at the same time as the cabbage.
