Sautéed Cabbage

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A simple cabbage side dish that’s full of flavor and perfect for St. Patrick’s Day.

Sometimes the simplest ingredients make the best side dishes. When green cabbage is sautéed with sweet onion and garlic, it transforms into something incredibly flavorful.

The cabbage softens and lightly caramelizes in the pan while the onions turn sweet and the garlic adds that cozy, savory aroma.

With just a few ingredients, this humble dish becomes a warm, comforting side that pairs perfectly with Corned Beef or just about any dinner.

Sautéed Cabbage

Servings

Ingredients

3 tbsp extra virgin olive oil
1/2 cup yellow onion, diced
2 garlic cloves, minced
1 small head of green cabbage, cored, quartered, and sliced thin
1/2 cup beef or chicken stock
1/4 tsp kosher salt
1/8 tsp black pepper

Instructions

In a large skillet with a cover over medium heat, add the olive oil, onions, minced garlic, and season with the Kosher salt and black pepper. Stir to combine and sauté for a minute.
Cover the skillet and let the onions and garlic cook for a minute.
Remove the cover and add the thinly sliced green cabbage to the skillet. Stir or toss until well combined with the cooked onion and garlic.
Add the stock to the skillet and increase the heat if necessary. The stock should begin to simmer. Stir the cabbage with the stock and cover the skillet again. Cover the skillet and simmer for 5 minutes.
Remove the cover and stir the cabbage again. The cabbage will begin to soften, and the stock will begin to evaporate.
Continue cooking the cabbage until it is tender. Season with additional Kosher salt and black pepper if needed.
Tip: If looking for additional color, plate in a broiler-safe baking dish and set under a low broiler for 1-2 minutes.