Description
Super simple and flavorful, this Sautéed Cabbage with Garlic is a healthy and easy side dish to pair with any meal.
Ingredients
Scale
- 2 Tablespoons Extra Virgin Olive Oil or Avocado Oil (see Note 1)
- Medium or Small Green Cabbage (see Note 2)
- 3 Cloves Garlic, Sliced or Minced
- 1 Teaspoon Sea Salt
- 1-2 Tablespoons Reduced Sodium Soy Sauce, Optional (see Note 3)
- 1.5 Teaspoons Cane Sugar, Optional (see Note 4)
Instructions
- Prepare Cabbage: We want chopped cabbage for this recipe, not shredded cabbage (shredded will cook very fast but it will end up rather soft and can easily get mushy). Using a large cutting board and sharp knife, slice off the stem bottom of the cabbage and sit it on the new flat surface you just created. Slice through halfway, then slice each of those halves in half. Cut the core out of each quarter. Then cut in 1-inch squares until all the cabbage is chopped.
- Heat the Oil: In a large skillet or large pan with tall sides, heat the oil (the surface of it should shimmer when the heat is right) over medium heat.
- Add Garlic: Add the garlic to the pan and stir. Cook for 30 seconds, stirring frequently.
- Cook the Cabbage: Add the cabbage to the skillet and stir well to coat all the cabbage with the oil and garlic. Put a lid on it and let it cook for 3-4 minutes, stirring once or twice during the process. Some of the smaller more delicate leaves might brown a little bit. This adds a lot of flavor, but feel free to turn the heat down if you think it's getting too hot. Conversely, if you want more of a char, cook it uncovered over medium high heat until lightly golden brown.
- Season the Cabbage and Continue Cooking: Add the remaining ingredients, stir well, and cook for 4-8 more minutes until desired cabbage texture has been achieved. The cooking time will differ depending on individual preferences. Some people like their cabbage a little less cooked so it's more crunchy, and some like it a little more cooked so it's more soft. We like ours somewhere in between, where there are still some crunchy pieces from the more fibrous parts of the cabbage, yet some tender more delicate leaves that end up cooking a little faster. Keep in mind that if you intend to have leftover sautéed cabbage the next day, that undercooking it (cooking it for less time) slightly usually yields better results.
- Serve: Serve cabbage immediately. If you have a lot of liquid in the bottom of the pan, you may want to use a slotted spoon to serve it.
- Storage: Refrigerate leftover sautéed cabbage in an airtight container for up to 3 or 4 days, though for textural reasons, the sooner you eat it, the better.
Notes
- Note 1: Use whatever cooking oil you like, actually! Sesame oil would lend itself to more Asian-inspired flavors, while olive oil is a little more mediterranean. Avocado oil is pretty neutral. And honestly between the two, you don't have that much of a difference.
- Note 2: We used a medium head (it's kind of subjective) but the rest of the recipe should work for a small to medium head of cabbage. You can add or reduce the other ingredients as needed depending on how much cabbage you have. Other cabbages such as red cabbage, savoy cabbage, and napa cabbage work great here too, but they may require a different amount of cook time.
- Note 3: We really love the umami flavor this adds, but it's optional. If you can't tolerate soy or gluten, go ahead and leave it out.
- Note 4: Just this tiny amount of sugar slightly caramelizes the cooked cabbage and it is REALLY good. But it is optional.
- Note 5: This recipe was created specifically as part of a complete meal with Braised Tofu and Vegan Mashed Potatoes, but of course it will go great with whatever you'd like to serve it with.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish
- Method: Stovetop
- Cuisine: Asian