Cabbage was a staple in my household growing up. Which means I’m a fan of all kinds of cabbage recipes, but this Sautéed Cabbage really does steal the show. Thin strips of cabbage are quickly cooked in a skillet with onions and garlic, spices, and a little bit of chicken broth to infuse the cabbage with even more flavor. It’s seriously a delicious side dish that’s perfect any season of the year!
Now typically my mom always made boiled cabbage with that good ole’ boiling meat😄. Of course you can’t top that, but these days I use a lot less pork to flavor my food. Instead I strategically combine smoky spices, herbs, and a good quality broth to add lots of flavor to green vegetables. That makes cooking recipes like these Sautéed Green Beans and this cabbage dish super easy, budget-friendly, and still delicious!
Ingredients
Here’s what you’ll need to make this quick and easy sautéed cabbage and onion recipe:
- Green Cabbage: Try to find a small green cabbage at your grocery store that’s roughly 2-3 lbs. Or you can simply use just half of a large cabbage.
- Onion and Garlic: Cooking the onion and garlic in a little bit of olive oil and butter before adding the cabbage adds a base foundation of flavor for the cabbage.
- Chicken Broth: Chicken broth helps cook the cabbage and adds lots of flavor. I like to use Better Than Bouillon chicken base to make my broth.
- Seasoning: You need a good combination of seasoning to help flavor the cabbage. I’m using a mix of Creole seasoning, garlic powder and smoked paprika, along with salt and black pepper to taste. You can also use Cajun seasoning instead of Creole if that’s what you have on hand.
Cutting The Cabbage
Here's how I like to cut my cabbage no matter which way I'm cooking it:
- I always start by removing the first outer layer of the cabbage leaves if they appear to be bruised or wilted.
- Next cut the cabbage in half and then cut the halves into quarters.
- Place the cabbage on one of the flat sides on a cutting board. Begin slicing the cabbage into strips or chopping it into chunks, cutting around the core. You can also carefully cut the core out of the cabbage before you start slicing.
- I prefer to give the cabbage strips a good rinse at this point in a colander and drain it well. Now your cabbage is prepared and ready to cook!
How To Sauté Cabbage
Step One: Prep the ingredients! Start by slicing the cabbage into strips, slicing the onion into thin slices, and mincing the garlic. Then in a large 12-inch skillet, heat the olive oil and butter over medium heat. Sauté the onions for roughly 3-4 minutes then add in the minced garlic and sauté for an additional 30 seconds.
Step Two: Add in the sliced cabbage half at a time and toss with the onions and garlic. Now add in the seasoning blend along with the chicken broth and toss to combine. Make sure to mix the cabbage well so it’s evenly coated with the spices.
Step Three: Cook the cabbage for 10-12 minutes stirring and tossing occasionally, until it is tender and most of the liquid has evaporated. Give the cabbage a taste and adjust the seasoning to your liking. It’s that easy and so good!
More Easy Side Dishes
- Maple Glazed Carrots - My go-to weeknight carrot recipe that only takes 20 minutes to make!
- Roasted Broccoli - This lemon pepper roasted broccoli is a favorite in our household. It’s quick, easy to make, and super delicious.
- Roasted Butternut Squash - I’ve recently fallen in love with butternut squash and this roasted butternut squash recipe is a hit!
- Roasted Asparagus - And if you're looking for a really easy side dish that takes hardly no time to prep, then this roasted asparagus recipe is the perfect choice any day of the week.
Sauteed Cabbage
Ingredients
- 1 small green cabbage* (about 2-3lb.)
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 teaspoon Creole or Cajun seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ cup chicken broth
- pinch of red pepper flakes (optional)
- salt and pepper to taste
Instructions
- Cut the cabbage in half and then into quarters. Slice each quarter into roughly ¼ - ½-inch thin strips, cutting around the core. Add the cabbage strips to a colander, rinse with water, and drain well. Next slice the onion into thin slices and mince the garlic cloves.
- In a large skillet, heat the olive oil and butter over medium heat. Add the onion slices to the skillet. Sauté for 3-4 minutes just until the onion becomes translucent. Add the minced garlic and sauté for an additional 30 seconds.
- Now add half of the sliced cabbage to the skillet. Toss the cabbage with the onions and garlic for 1 minute, then add the second half of the cabbage to the skillet and toss to combine.
- Add the Creole seasoning, garlic powder, and smoked paprika to the skillet. Toss and mix together with the cabbage. Now pour in the chicken broth. Mix and toss the cabbage making sure it’s coated with the spices and broth.
- Continue cooking the cabbage, stirring and tossing occasionally, until it is tender and most of the liquid has evaporated. This should take roughly 10-12 minutes. Now give the cabbage a taste and adjust the seasoning to your liking. I added roughly ⅛ teaspoon of salt and black pepper and a pinch of crushed red pepper after tasting. Serve with your favorite meal and enjoy!
Notes
- Try to find a small green cabbage at your grocery store that’s roughly 2-3 lbs. Or you can simply use just half of a large cabbage for this recipe.
Nutrition
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