Garlic-Herb Sauteed Cabbage

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 4
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Garlic-Herb Sauteed Cabbage is a simple, yet flavorful dish that makes a perfect side or light main. It’s a great way to elevate humble cabbage with aromatic garlic and herbs, and it's ready in no time. Perfect for a cozy dinner or a quick lunch!

Ingredients for Garlic-Herb Sauteed Cabbage

Cabbage is the star of the dish, providing a hearty texture and mild flavor that soaks up all the herbs and garlic. Olive oil helps sauté the cabbage while adding a subtle richness. Garlic is a key flavor component, offering a pungent aroma and taste that pairs beautifully with the herbs. Dried thyme and oregano infuse the dish with earthy, aromatic flavors. A pinch of salt and black pepper season the cabbage perfectly. A squeeze of lemon juice adds a bright, tangy finish that balances the dish. Lastly, fresh parsley offers a pop of color and freshness.

Tips & Tricks

  • If you prefer your cabbage with a little more crunch, shorten the sauté time.
  • Try adding a pinch of red pepper flakes for a hint of heat.
  • Use fresh herbs if you have them on hand for an even more vibrant flavor.
  • A splash of white wine during cooking can add depth to the flavor profile.

Serving Suggestions

This garlic-herb sautéed cabbage pairs wonderfully with roasted chicken or grilled fish for a balanced meal. It also works well over a bed of quinoa or rice for a vegetarian option. Try serving it alongside a crusty bread to soak up any leftover juices.

Frequently Asked Questions

Can I use red cabbage instead of green?
Yes, red cabbage will work just fine and add a lovely color to the dish.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I make this dish vegan?
This recipe is already vegan as written, using olive oil and no animal products.

Garlic-Herb Sauteed Cabbage Recipe Walkthrough

First, grab a large skillet and drizzle in 2 tablespoons of olive oil. Set it over medium heat, and let it warm up a bit. Once the oil is shimmering, toss in 4 cloves of minced garlic. You’ll want to stir it around for about a minute – just until it's fragrant, but be careful not to let it brown too much.

Next, add your shredded cabbage to the skillet. Stir it around to make sure it gets nicely coated with the garlicky oil. Now, sprinkle in 1 teaspoon each of dried thyme and oregano, along with ½ teaspoon of salt and black pepper. Give it another good stir to distribute the seasonings.

Let the cabbage sauté for about 8-10 minutes, stirring occasionally. You’re looking for it to soften up and get a little color. Once it’s there, squeeze the juice of one lemon over the top. This step brightens everything up nicely. Stir in 2 tablespoons of freshly chopped parsley, and let it cook for another 2 minutes to let all those flavors meld together.

Remove the skillet from the heat, and your garlic-herb sautéed cabbage is ready to serve. Enjoy it warm as a delightful side or a light main dish!

Why You'll Love This Recipe

  • Quick and easy to make – perfect for busy weeknights.
  • Uses simple ingredients that you likely have on hand.
  • Packed with flavor from garlic and herbs.
  • Versatile as a side dish or a light, vegetarian main.
  • Nutrient-rich and low-calorie.

Ingredients

1 medium head cabbage (about 2 lbs), shredded
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
Juice of 1 lemon
2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and cook until fragrant, about 1 minute.
3. Add the shredded cabbage to the skillet, stirring to coat with the oil and garlic.
4. Sprinkle in dried thyme, oregano, salt, and black pepper.
5. Saute the cabbage for about 8-10 minutes, stirring occasionally, until it softens and starts to brown slightly.
6. Squeeze lemon juice over the cabbage and stir in the fresh parsley.
7. Cook for an additional 2 minutes to meld the flavors, then remove from heat.
8. Serve warm as a side dish or a light main course.

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