Name: Quick Sautéed Cabbage Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 head cabbage (thickly sliced into 1-inch wide ribbons); 1 medium onion (diced); 3 garlic cloves (freshly minced); 3 tbsp butter (unsalted, Kerrygold recommended); 1.5 tsp olive oil; 1 tsp paprika; 1/4 tsp caraway seeds; 1/2 tsp sugar; Salt to taste; Freshly ground black pepper to taste

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Introduction

If you ask me, cabbage doesn’t get enough credit. This simple side dish turns humble cabbage into something your family will actually get excited about. Thick ribbons of cabbage get sautéed with butter and onions until tender and a little sweet, with paprika and caraway seeds adding warm, classic deli-style flavors.

Quick Sautéed Cabbage Recipe - Recipe Image

Ingredients

1 head cabbage (thickly sliced into 1-inch wide ribbons)
1 medium onion, diced
3 tbsp butter (unsalted recommended)
1.5 tsp olive oil
3 garlic cloves, freshly minced
1 tsp paprika
1/4 tsp caraway seeds
1/2 tsp sugar
Salt to taste
Freshly ground black pepper to taste

Instructions

Step 1: Slice the cabbage into 1-inch wide ribbons, keeping the pieces uniform for even cooking. Dice the onion and mince the garlic cloves fresh. Measure out the paprika, caraway seeds, and sugar into a small bowl for easy use.
Step 2: Heat the butter and olive oil in a large skillet over medium heat until the butter foams and the oil shimmers. Add the diced onion and sauté for about 3 minutes, stirring occasionally, until translucent and beginning to soften.
Step 3: Add the sliced cabbage to the skillet with the onions, stirring to coat everything in butter and oil. Cook over medium heat for 10-15 minutes, stirring every few minutes, until the cabbage wilts and becomes tender.
Step 4: Stir in the paprika, caraway seeds, sugar, and freshly minced garlic. Cook for 2 minutes more, stirring constantly, to bloom the spices and release the garlic’s aroma.
Step 5: Season the cabbage with salt and freshly ground black pepper to taste. Adjust gradually as it’s easier to add salt than remove it. Transfer to a serving dish and serve warm.

Tips & Variations

Use green cabbage for a classic flavor, or try red cabbage for a sweeter taste and vibrant color. Savoy cabbage offers a milder, tender texture but cooks faster.
Swap butter and olive oil for all butter, all olive oil, or even coconut oil for a different flavor profile.
Try shallots instead of onions for a milder taste.
If fresh garlic is unavailable, use ½ teaspoon garlic powder added with the paprika instead of sautéing it.
Smoked paprika adds depth, or use a pinch of red pepper flakes for heat. You can omit paprika for a simpler dish.
Avoid overcrowding the pan to get caramelized edges instead of steamed cabbage; cook in batches if needed.
Adding a splash of apple cider vinegar or a squeeze of lemon juice at the end brightens the flavors.

Storage

Store leftover sautéed cabbage in an airtight container in the fridge for up to 4 days. It tastes great cold as a salad or grain bowl addition. To reheat, warm in a skillet over medium heat, stirring occasionally. You may add a splash of water or extra butter if it seems dry. Microwaving is possible but may soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, green cabbage is traditional, but red and savoy cabbages work well too. Just note that red cabbage may change color when cooked, and savoy cooks faster. Napa cabbage can also be used but requires less cooking time.

How do I prevent the cabbage from becoming mushy?

Slice the cabbage into ribbons about 1/4 to 1/2 inch thick and avoid overcrowding the pan. Let the cabbage cook undisturbed for a few minutes at a time to develop caramelization, stirring only occasionally. This helps maintain texture and flavor.