Sautéed Cabbage With Garlic and Spices (Printable)

Quick cabbage with garlic, cumin, paprika, and oregano. Budget-friendly Mediterranean side in 20 minutes.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage, thinly sliced (approximately 26.5 ounces)
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 - 0.5 teaspoon dried oregano
08 - 0.25 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

# Steps:

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, avoiding browning.
04 - Add sliced cabbage and toss thoroughly to coat evenly with oil and aromatics.
05 - Sprinkle cumin, paprika, oregano, red pepper flakes if using, salt, and pepper over cabbage. Stir to distribute seasonings uniformly.
06 - Sauté while stirring occasionally for 6 to 8 minutes until cabbage becomes tender yet maintains slight crispness with caramelized edges.
07 - Taste the cabbage and adjust salt, pepper, or spices according to preference.
08 - Remove skillet from heat, sprinkle chopped fresh parsley over the top, and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It transforms humble cabbage into something you'll actually crave, with golden caramelized edges and warm Mediterranean spices that make every bite interesting.
  • You can pull it together in twenty minutes with ingredients that cost almost nothing, making it perfect for weeknight cooking when you're tired and uninspired.
  • It works as a side dish, a base for grain bowls, or even stuffed into pita bread the next day for lunch.
02 -
  • Don't overcrowd the pan or the cabbage will steam instead of sauté, if your skillet isn't big enough, cook it in two batches.
  • Let the cabbage sit still for a minute or two between stirs so it can develop those sweet caramelized edges, constant stirring makes it soggy.
  • Taste before serving because cabbage needs more salt than you think, and adding it at the end won't distribute the flavor as well.
03 -
  • Use a sharp knife or mandoline to slice the cabbage thin and uniform so it cooks evenly and quickly without any thick, crunchy pieces.
  • If you want deeper flavor, let the cabbage cook a minute or two longer until some edges turn dark brown and almost crispy, that caramelization is pure gold.
  • Always have lemon wedges on the table, a squeeze right before eating wakes up every flavor and makes the dish feel restaurant-quality.
Go Back