Sautéed Garlic Cabbage: Simple Side Dish Recipe

Quick, healthy sautéed garlic cabbage recipe with olive oil & big flavor. A simple side dish perfect with roast chicken or any meal.

When it comes to creating a quick, delicious side dish that requires minimal effort but delivers big flavor, sautéed garlic cabbage is always a winner. This recipe is one of those gems you’ll find yourself making again and again, not just because it’s easy, but also because it’s incredibly versatile. With just a few simple ingredients, you can transform a small green cabbage into a mouthwatering dish that pairs beautifully with chicken dishes, roast chicken, fish, or even as part of a vegetarian spread.

What makes this sautéed cabbage recipe so appealing is its simplicity. It uses ingredients you probably already have in your pantry—olive oil, garlic, and a head of cabbage—yet the result is a healthy side dish that feels comforting and flavorful. Whether you’re new to cooking or a seasoned home chef, this recipe offers a foolproof way to enjoy one of the most underrated vegetables in a way that feels satisfying and special.

Why You’ll Love This Recipe

This sautéed cabbage recipe is a fantastic addition to your rotation of healthy recipes. It’s budget-friendly, quick to prepare, and makes a delicious side dish that can fit into a variety of meals. The combination of garlic, olive oil, and cabbage delivers a rich, savory flavor, while optional touches like red pepper flakes or lemon juice add brightness and depth.

It’s also a great way to showcase white cabbage in a simple yet elevated way. Whether you’re serving it with roast chicken, tossing it alongside grilled meats, or pairing it with plant-based protein, this dish fits right in. Plus, with only a tablespoon of oil or two, it’s a lighter option that still packs plenty of taste.

A Breakdown of the Ingredients

1 small head green cabbage (about 6 cups, shredded): Use a sharp knife or mandoline slicer to shred the cabbage thinly. A food processor also works for faster prep. This vegetable is the star of the show—sweet, crunchy, and versatile.
2–3 tablespoons olive oil: Provides richness and helps sauté the cabbage evenly in the large skillet. A tablespoon of oil may be enough if you prefer lighter cooking.
2–3 cloves garlic, minced: Garlic brings out the savory notes and infuses the dish with aroma.
½–1 teaspoon salt: A good pinch of kosher salt enhances the flavor and balances the sweetness of the cabbage.
Freshly ground black pepper (optional): Adds a touch of spice and warmth.
Red pepper flakes or lemon juice (optional): These finishing touches brighten the flavor and add contrast.
Optional twist: Add a splash of soy sauce while cooking for a slightly umami-rich variation.

Pair with These Entrees

baked salmon topped with garlic lime mayo — Garlic Lime Mayo Salmon

air fryer haddock recipe with garlic herb crust — Garlic Lime Mayo Salmon

How to Make the Recipe

Prepare the cabbage: Remove outer leaves from the head of cabbage. Use a sharp knife, mandoline slicer, or food processor to shred it finely.
Heat the pan: Place a large skillet over medium-high heat. Add 2–3 tablespoons olive oil (or just one tablespoon of oil if you prefer a lighter touch).
Cook the garlic: Add the minced garlic to the hot oil and sauté for about 30 seconds, just until fragrant. Be careful not to burn it.

Sauté the cabbage: Add the shredded cabbage to the skillet and sprinkle with a good pinch of kosher salt. Stir well to coat the cabbage in the garlic and olive oil.
Cook to your preference: For a tender bite, cook just until the cabbage is wilted (around 6 minutes). For deeper flavor, allow it to cook longer, stirring less frequently until some edges turn light brown and caramelized.
Season and serve: Finish with black pepper, a sprinkle of red pepper flakes, or a squeeze of lemon juice for added brightness. For a twist, a splash of soy sauce works wonderfully.

freshly coked green cabbage with garlic and olive oil

How to Store the Recipe

If you have leftovers, store them in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat or in the microwave. While sautéed cabbage is best served fresh, it reheats well and makes an excellent addition to grain bowls, wraps, or even scrambled eggs.

Tips for Making the Recipe

Use a mandoline slicer or food processor for quick and even cabbage shreds.
Don’t overcrowd the large skillet—this helps the cabbage sauté evenly and develop that light brown caramelization.
Adjust seasoning to your liking. A squeeze of lemon juice adds brightness, while soy sauce can give it a savory twist.
Make it ahead: This simple cabbage recipe reheats beautifully and is perfect for meal prep.
Pair it well: This dish goes with just about everything, but it’s particularly delicious with roast chicken and other hearty chicken dishes.

This sautéed garlic cabbage recipe proves that sometimes the best dishes are the simplest. With just a head of cabbage, olive oil, garlic, and a few seasonings, you’ll have a flavorful, healthy side dish that elevates any meal. Save this recipe card for your collection of favorite cabbage recipes—you’ll be glad to have it handy next time you need a quick and tasty addition to the dinner table.

More Cabbage Recipes

green goddess salad with celery, cabbage, and mint — Green Goddess Cabbage Salad

tangy peanut sauce on cabbage slaw — Green Goddess Cabbage Salad

FAQs

Can I use red cabbage instead of green?

Yes! Red cabbage works just as well, though the texture may be a little firmer. The flavor is slightly sweeter.

Can I scale this recipe for a crowd?

Yes! Just use a larger skillet or cook in batches to avoid overcrowding the pan.

Can I make this recipe vegan?

This recipe is naturally vegan—it uses simple ingredients like olive oil, garlic, and cabbage.

How do I prevent the garlic from burning?

Cook it briefly over medium-high heat and add the cabbage quickly to prevent the garlic from overcooking.

Do I need a mandoline slicer to make this?

No, you can use a sharp knife or food processor. The goal is to shred the cabbage evenly.