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
Yield 4 Servings
1 head green cabbage, thinly sliced with stem removed
2 onions, sliced
4 cloves of garlic, sliced
1 Tablespoon olive oil
1 Tablespoon butter
red pepper flakes (optional)
- 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 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 one 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.
Adapted from Simply Recipes