Sauteed Cabbage Recipe
Simple sauteed cabbage with onion, garlic, cumin, coriander, lemon, and parsley. It cooks in one skillet and is ready in about 20 minutes.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion thinly sliced
- 2 garlic cloves minced
- 1 small head green cabbage thinly sliced (about 6–7 cups)
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ lemon juiced
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the cabbage, cumin, coriander, salt, and pepper. Toss well to coat.
- Cook for 8–10 minutes, stirring occasionally, until the cabbage softens but still has a little bite.
- Remove from heat and stir in the lemon juice and parsley.
Notes
My Top Tip: Use the largest skillet you have and stir only occasionally. Giving the cabbage time to sit against the hot pan helps it brown instead of steam, which makes a big difference in the final texture.
Storage: Store leftover sauteed cabbage in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Nutrition
Serving: 1cup | Calories: 124kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 326mg | Potassium: 380mg | Fiber: 5g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 77mg | Calcium: 92mg | Iron: 2mg
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