Turn a head of green cabbage into a mouth-watering side with this 15-minute recipe. Quick, easy, and inexpensive, sautéed cabbage is so tender and flavorful — no bland cabbage here! Serve it with chicken or your favorite meatless main!
Shred the cabbage. Using a sharp knife, remove the core by cutting into it at an angle where the stems and leaves meet. Slice the cabbage wedges thinly, or shred them in a food processor fitted with a slicing blade or using a mandoline slicer. If the cabbage seems wet, pat it dry.
Sauté the cabbage. Heat a large cast iron skillet over medium-high heat and add 3 tablespoons of extra virgin olive oil. When the oil is just shimmering, add the cabbage, onions, and garlic. It will look like you have a lot in the pan, but it will cook down quickly.
Season the cabbage. Add a good pinch of kosher salt, crushed red pepper flakes or Aleppo pepper, and ground coriander. Continue to cook the cabbage, tossing occasionally, until it has fully softened and caramelized.
Finish and serve. Remove the pan from heat and finish with the lime juice. If you like, drizzle the cabbage with Feta Dressing or Tahini Sauce and serve.
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Notes
Shop this recipe: Visit our shopto browse quality Mediterranean ingredients including the olive oil,cumin, and Aleppo pepper used in this recipe.
How to store and reheat leftovers: Store leftovers in an airtight container in the refrigerator for 4 days. To reheat, toss the cabbage into a hot skillet with some olive oil for a few minutes, until heated through.