Sautéed Cabbage With Garlic Spices (Print)

Tender cabbage sautéed with garlic, cumin, paprika, and Mediterranean herbs. Ready in 20 minutes, perfect side dish.

# Ingredients:

→ Vegetables

01 - 1 medium head green cabbage (about 26.5 oz), thinly sliced
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

# Instructions:

01 - Heat the olive oil in a large skillet over medium heat until shimmering.
02 - Add the sliced onion and sauté for 2 minutes until slightly softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant, being careful not to brown it.
04 - Add the sliced cabbage and toss well to coat in the oil and aromatics.
05 - Sprinkle in the cumin, paprika, oregano, crushed red pepper flakes if using, salt, and pepper. Stir to combine.
06 - Sauté, stirring occasionally, for 6–8 minutes, or until the cabbage is tender but still slightly crisp and starting to caramelize at the edges.
07 - Taste and adjust seasoning if needed.
08 - Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.

# Pro Tips:

01 -
  • It comes together in under twenty minutes, which means you can go from empty-handed to dinner-ready without any fuss or stress.
  • Cabbage is ridiculously cheap, so this becomes your secret weapon for making something taste fancy on a budget.
  • The spices transform something humble into something that tastes like you've been cooking all day, even though you haven't.
02 -
  • Don't let that garlic brown or it'll taste acrid and ruin the whole thing; thirty seconds over heat is your limit, not a suggestion.
  • Cabbage releases water as it cooks, which is why you taste at the end and adjust seasonings; what tasted right at the beginning might need a little salt boost at the finish.
03 -
  • Slice your cabbage as thin as you can manage; thinner pieces cook faster and soak up the oil and spices more readily, which means better flavor in less time.
  • Keep the heat at medium, not high, because you're building flavor through gentle caramelization, not trying to char everything and call it done.
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