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sauteed cabbage served on a plate topped with chopped parsley.
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Sauteed Cabbage Recipe

This easy Sautéed Cabbage is cooked with onions, garlic, and smoked paprika until tender and then finished with fresh lemon juice. It's a simple and delicious side dish that goes with just about anything!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 6
Author: Rena Awada

Ingredients

  • 1 medium head green cabbage about 2 pounds
  • 2 tablespoons olive oil
  • 1 small yellow onion thinly sliced
  • 3 garlic cloves minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley optional to garnish

Instructions

  • Remove the outer leaves, quarter the 1 medium head green cabbage, and remove the core. Thinly slice the cabbage into strips.
    Sliced green cabbage on a cutting board.
  • Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1 small yellow onion and cook for 3-4 minutes, until softened.
    Sliced onion was added to a pan with oil.
  • Stir in the 3 garlic cloves and cook for about 30 seconds, until fragrant.
    cooked garlic and onion in a skillet.
  • Add the sliced cabbage, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss everything together.
    seasoning added over the shredded cabbage in a pan.
  • Cook for 10-12 minutes, stirring occasionally, until the cabbage is tender and has some golden-brown edges. Don't stir constantly. Letting it sit in the pan for a minute or two helps it caramelize.
    sauteed onion in a pan with wooden spoon in the pan.
  • Remove from the heat and stir in the 1 tablespoon fresh lemon juice. Taste and add more salt or pepper if needed. Garnish with 2 tablespoons chopped fresh parsley and serve warm.
    adding lemon juice to the sauteed cabbage in a pan.

Notes

  • Serving size: 1/6th of the recipe
  • Cabbage: Slice into evenly sized strips so it cooks at the same rate.
  • Skillet: Use a large skillet or wide pot. Cook in batches if needed to avoid overcrowding.
  • Texture: Cook a little longer if you prefer softer cabbage.
  • Lemon juice: Add at the end for the best flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
  • Reheating: Warm in a skillet over medium heat until heated through.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 225mg | Potassium: 307mg | Fiber: 4g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 59mg | Calcium: 75mg | Iron: 1mg