This sauteed cabbage is the perfect side dish for any meal. It is so simple yet satisfying and it is packed with a little punch. Sautéed cabbage brings this previously under-appreciated cruciferous veggie from boring to crispy-tender and from bland to super-tasty.

Start by dicing some onion and garlic and then slice a beautiful head of fresh cabbage. Sautéed cabbage is delicious paired with fish or served with rice or noodles for a healthy Asian vegetarian dinner.


  • 2 pounds white cabbage, core removed and shredded (10 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic, minced
  • Pinch crushed red pepper flakes
  • 1/2 teaspoon fine sea salt or more to taste
  • Half of a lemon, cut into wedges


  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
  3. Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
  4. Squeeze the juice from 2 lemon wedges over the cabbage.
  5. Taste then adjust with more salt, pepper, and lemon juice as needed.