Sautéed Cabbage Recipe

Original Post: https://backup.evolvingtable.com/sauteed-cabbage/

Shredded cabbage is sautéed on the stove in a skillet.

5 from 8 votes

Sautéed Cabbage is not only easy to make, it is low-carb, Keto-friendly, Vegan, Whole30, and Paleo. With only cabbage, a few seasonings, and one skillet, this recipe can be a side or the star of the show!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Author: London Brazil

Ingredients

1 medium head cabbage green
2 Tbsp. butter or oil
1 clove garlic crushed
½ tsp. salt to taste
¼ tsp. black pepper to taste

Instructions

Cut entire head of cabbage into ¼-½” slices.* You should end up with roughly 7-8 cups of shredded cabbage. (Read recipe notes below to learn how to shred cabbage.)
Place a large skillet over medium heat and add butter and crushed garlic. Sauté for 1 minute.
Add in roughly half of the sliced cabbage and cook for a minute or two until it starts to wilt and shrink down some.
Add in the remaining half of the cabbage along with the salt and pepper.
Continue cooking for 12-15 minutes, stirring every 2-3 minutes. (Let it sit for a few minutes without stirring if you’d like it to caramelize.)
Serve immediately and enjoy!

Notes

Meal Prep & Storage

To Prep Ahead: Thinly slice cabbage and store in refrigerator for up to 3 days.
To Store: Place sautéed cabbage in a food storage container store in the refrigerator for up to 3-4 days.
To Freeze: You can freeze leftovers for up to 3-4 months. Thaw and eat as a side dish or add it to soups and stews.
To Reheat: Add leftovers to a large skillet over medium heat and cook for 2-3 minutes until heated through.

How to Shred Cabbage:

Place the head of cabbage on a cutting board with the stem side down and cut it in half and then into quarters.
Locate the stem in the center of each quarter and cut at an angle to remove it. Repeat with the remaining quarters.
Place cabbage quarters flat side down on the cutting board and cut into thin slices about ¼-½” thick. (Thinner slices of cabbage will cook up more quickly than thicker strips.)
Repeat until the entire head of cabbage is sliced. You should end up with roughly 6-8 cups of shredded cabbage.

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