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This Easy Sauteed Cabbage recipe is a quick and healthy side dish for any night of the week, but especially for Saint Patrick’s Day! If you think you don’t like cabbage you need to try it this way!
Cabbage! Love it, hate it, or indifferent? I was not a big fan of cabbage until a few years ago when I decided to host a St. Patrick’s Day dinner. If you are a long time reader you know I love St. Paddy’s day! Some of my most popular recipes were created to celebrate the day, including this Irish Mule and this Guinness Beef Stew.
I wanted to make corned beef and cabbage, but to be honest, the traditional method of cooking leaves something to be desired. Boiled cabbage is not the best. I found this recipe from Simply Recipes and I’ve been making my cabbage this way ever since. I’ve made just a few small modifications over the years. If you think you don’t like cabbage, you need to try it cooked this way!
Find more recipes for St. Patrick’s Day HERE.
Easy Sauteed Cabbage
Ingredients
- 1 head green cabbage thinly sliced with stem removed
- 2 onions sliced
- 4 garlic cloves sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt
- pepper
- red pepper flakes optional
Instructions
- Heat a large skillet over medium-medium high heat. This recipe works better in a stainless steel skillet rather than a non stick.
- When pan is hot, add olive oil. Allow oil to get hot, then add the onions. Season with salt. Cook the onions, stirring as needed, until they are soft and starting to caramelize. Add the garlic and sauté for 30 seconds.
- Add the cabbage. You will need to do this in 2-3 batches depending on how much cabbage you have and the size of your pan. Add about half of the cabbage and use a spatula to carefully mix it in with the onions. Allow to sit undisturbed for a few minutes, until cabbage is starting to brown on the bottom. Then use a metal spatula to turn the cabbage so that the other side can brown.
- Add the 1 tablespoon of butter, a bit more salt, pepper to taste and a pinch of red pepper flakes, use the spatula to mix.
- Add the rest of the cabbage and mix it in. Allow it to sit again for a few minutes to let the bottom start to caramelize. When it does, flip with spatula.
- When cabbage is soft and slightly caramelized, remove from heat. Taste and season with more salt and pepper if desired. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Simply Recipes
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make!
What happened to the sausage?
Hi Lynn, I have a different recipe for sausage and cabbage, here it is: https://www.foxandbriar.com/easy-sausage-and-cabbage-skillet/
I was surprised to see low ratings for ths simple dish. It was a delicious inclusion for a St Patrick’s Day dinner. I followed the recipe, including a healthy amount of pepper flakes. Think the key is to let onions caramelize a bit.
So glad you loved them!
I made the recipe but added a chicken boullion cube when sautéing instead of more salt. Turned out delicious!
Sounds wonderful! So glad you loved it!
The carb count does not seem to be correct. Why do high?
Hi – Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
I’m curious about the garlic. You have it listed as an ingredient, but it’s never mentioned in the instructions. Does it simply get sauteed? or is there a different purpose to this?
Hi Sam – Thanks for catching that! The garlic is added after the onions are soft. I’ve updated the recipe to include that. Thanks!