Sautéed Cabbage With Garlic and Spices (Printable)

Tender cabbage sautéed with garlic, cumin, paprika, and oregano. A quick Mediterranean-inspired side dish.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage, thinly sliced (approximately 1.65 lbs)
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

# 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, then stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown.
03 - Add sliced cabbage to the skillet and toss thoroughly to coat evenly with oil and aromatics.
04 - Sprinkle ground cumin, sweet paprika, dried oregano, crushed red pepper flakes if using, salt, and black pepper over the cabbage. Stir to combine thoroughly.
05 - Sauté while stirring occasionally for 6 to 8 minutes, or until cabbage is tender yet maintains slight crispness with caramelized edges.
06 - Taste and adjust seasoning as needed. Remove from heat, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It transforms a humble head of cabbage into something you'll actually crave, with caramelized edges and layers of warmth from cumin and paprika.
  • The whole thing comes together in one skillet in under twenty minutes, which means less cleanup and more time to enjoy the meal.
  • It's vegan, gluten-free, and low-carb, so it fits into almost any diet without feeling like a compromise.
  • The Mediterranean spices make it feel special enough for company but easy enough for a Tuesday night.
02 -
  • Don't crowd the pan or use heat that's too low, the cabbage needs space and warmth to caramelize rather than steam into mush.
  • If your garlic starts to brown, it will turn bitter, so add it after the onion has softened and keep the heat moderate.
  • Tasting before serving is non-negotiable, cabbage can be bland without enough salt, and the lemon juice at the end is what makes the whole dish come alive.
03 -
  • Use a skillet that's large enough to spread the cabbage out in a single layer, this helps it caramelize instead of steaming.
  • If you like a little char, let the cabbage sit undisturbed for a full minute between stirs so the edges can brown and crisp.
  • Make a double batch, this keeps well in the fridge for up to three days and actually tastes better the next day once the spices have had time to meld.
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