Sautéed Cabbage With Garlic Mediterranean Spices (Printable)

Tender cabbage sautéed with garlic, cumin, paprika, and oregano. A fast, budget-friendly Mediterranean side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 26.5 ounces), 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 - 1/2 teaspoon dried oregano
08 - 1/4 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It turns an inexpensive head of cabbage into something you'll actually crave, not just tolerate.
  • The edges get golden and sweet while the center stays just crisp enough to feel alive on your fork.
  • You can have it on the table faster than most people can decide what to order for delivery.
  • It works as a side dish, a base for grain bowls, or straight from the pan with a squeeze of lemon.
02 -
  • Don't walk away once the cabbage hits the pan, it can go from golden to burnt in less than a minute if the heat is too high.
  • If your cabbage releases a lot of water, turn the heat up slightly and let it evaporate so the edges can caramelize instead of steaming.
  • Taste before you add more salt, the cabbage sweetens as it cooks and needs less seasoning than you think.
03 -
  • Use a skillet large enough that the cabbage isn't piled too high, or it will steam instead of sauté and you'll lose that caramelized edge.
  • If you're cooking for a crowd, work in batches rather than overcrowding the pan, it makes all the difference in texture.
  • Always have lemon wedges ready, the acidity is what makes this dish come alive and feel complete.
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