Garlic Sautéed Cabbage
- PREP 5min
- COOK 15min
- TOTAL 20min
As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. This may sound like a boring side, but it is one of our favorite ways to cook cabbage. I usually use white cabbage, but other varieties will work. Keep in mind that Napa cabbage will release more moisture and won’t brown as nicely in the pan.
You Will Need
2 pounds white cabbage, core removed and shredded, about 10 cups
1 ½ tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
Pinch crushed red pepper flakes
½ teaspoon fine sea salt or more to taste
Half of a lemon, cut into wedges
Directions
1Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
2Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown, 10 to 15 minutes.
3Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.
Adam and Joanne's Tips
- This is excellent with onions, add them to the pan at the same time as the cabbage.
- The nutrition facts provided below are estimates.