Cabbage showed up at our table constantly when I was growing up, and honestly, I never complained. It was simple, filling, and always cooked with care, even when the method was humble. That early exposure made me appreciate cabbage in all its forms, especially when it’s treated gently.

This sautéed cabbage is the version I come back to over and over again. It’s quick, deeply flavorful, and doesn’t need much to shine. Thinly sliced cabbage, a hot skillet, and a few smart seasonings turn an everyday vegetable into something I actually crave.

What I love most is how flexible this dish is. It works alongside almost anything, from weeknight chicken to a cozy Sunday spread. And unlike boiled cabbage, this version keeps a bit of texture and personality.

My mom’s cabbage always started with a big pot and plenty of pork, and that flavor is hard to beat. These days, though, I lean on spices and broth instead. It’s lighter, but still rich in that comforting, savory way.

The skillet does most of the work here. As the cabbage softens, it soaks up the onion, garlic, and seasoning, becoming tender without turning mushy. It’s one of those dishes where the smell alone lets you know dinner’s going to be good.

Ingredients Needed for the Recipe

• Green cabbage – The star of the dish, sliced thin so it cooks quickly and evenly.
• Yellow onion – Adds natural sweetness and depth as it softens in the skillet.
• Garlic cloves – Brings warmth and a savory backbone to the cabbage.
• Extra virgin olive oil – Helps start the sauté and carries flavor through the dish.
• Butter – Adds richness and rounds out the sharper notes.
• Creole or Cajun seasoning – Provides smoky, slightly spicy complexity.
• Garlic powder – Reinforces the fresh garlic without overpowering.
• Smoked paprika – Gives subtle smokiness and warmth.
• Chicken broth – Steams and flavors the cabbage as it cooks.
• Red pepper flakes – Optional, for a gentle kick of heat.
• Salt and black pepper – Used at the end to balance everything out.

Keeping the ingredient list short is intentional. Each one has a job, and nothing feels unnecessary. That’s usually how the best side dishes work.

How to make Sautéed Cabbage?

Step 1 – Prep the vegetables

Start by removing any wilted outer leaves from the cabbage. Cut it in half, then into quarters, and slice each piece into thin strips, cutting around the core. Rinse the cabbage well and let it drain completely.

Slice the onion into thin strips and mince the garlic. Having everything ready before you turn on the heat makes the cooking process smooth and relaxed.

Step 2 – Build the flavor base

Heat the olive oil and butter together in a large skillet over medium heat. Once the butter melts, add the sliced onion and cook until it turns soft and translucent, stirring occasionally.

Add the minced garlic and cook briefly, just until fragrant. You don’t want it to brown, only to wake it up.

Step 3 – Add the cabbage

Add half of the sliced cabbage to the skillet and toss it with the onions and garlic. Once it starts to wilt slightly, add the remaining cabbage and stir until everything is evenly mixed.

It may look like a lot at first, but cabbage shrinks quickly. Give it a minute, and the skillet will feel manageable again.

Step 4 – Season and sauté

Sprinkle in the Creole seasoning, garlic powder, and smoked paprika. Toss well so the spices coat the cabbage evenly. Pour in the chicken broth and stir to combine.

Let the cabbage cook, stirring now and then, until it becomes tender and most of the liquid evaporates. This usually takes about ten to twelve minutes.

Step 5 – Taste and finish

Once the cabbage is tender, give it a taste. Add salt, black pepper, and red pepper flakes if using. Adjust slowly and stop when it tastes balanced and savory.

Serve it hot, straight from the skillet. It’s simple food, but it doesn’t feel plain at all.

Why this method works so well

Sautéing cabbage instead of boiling it keeps the flavor concentrated. The moisture cooks off gradually, allowing the vegetable to caramelize just slightly without drying out.

The small amount of broth does double duty. It helps soften the cabbage while layering in savory flavor, so every bite tastes seasoned all the way through.

Cooking everything in one skillet also means the flavors mingle naturally. Nothing feels separate, and that’s what makes this dish so satisfying.

Serving Ideas

This sautéed cabbage pairs beautifully with roasted or grilled meats. It’s especially good next to chicken, sausage, or pork, where the smoky spices really shine.

I also love serving it with simple starches. Mashed potatoes, rice, or even crusty bread give you something to soak up the flavorful bits left in the pan.

Leftovers make a great addition to breakfast. Warm it up and serve it alongside eggs, or tuck it into a savory breakfast bowl for something different.

Tips

• Slice the cabbage evenly so it cooks at the same pace.
• Don’t overcrowd the skillet; use a large pan for best results.
• Add the broth slowly to avoid steaming instead of sautéing.
• Taste near the end, not the beginning, before adding salt.
• Adjust the seasoning gradually to match your preference.

Variations and substitutions

If you don’t have Creole or Cajun seasoning, a mix of paprika, onion powder, and a pinch of cayenne works well. The goal is warmth, not heat.

Vegetable broth can replace chicken broth if needed. The flavor will be slightly different, but still delicious and comforting.

You can also add sliced bell peppers or a handful of shredded carrots. They blend in nicely and add a bit of color without stealing the spotlight.

For extra richness, finish the cabbage with a small pat of butter right before serving. It melts in and gives everything a silky finish.

This sautéed cabbage is proof that simple ingredients, treated with care, can feel special. It’s the kind of recipe that sticks with you and earns a permanent spot in your rotation.

Print Recipe

Sautéed Cabbage Recipe

Author: katie Smith Cooking Method: Sautéing Cuisine: American Courses: Side Dish Recipe Keys: Gluten Free L low calorie Q quick side dish V vegetarian

Difficulty: easy Prep Time 10 mins Cook Time 12 mins Total Time 22 mins

Servings: 6 Estimated Cost: $ low Calories: 85

Best Season: Winter, Spring, Fall

Description

Cabbage was a staple in my household growing up, and this Sautéed Cabbage recipe brings back all those comforting flavors—updated for today’s kitchen. Thin strips of green cabbage are quickly cooked in a skillet with onions, garlic, smoky spices, and a splash of chicken broth for deep, savory flavor without heavy meat. It’s a budget-friendly, versatile side dish that pairs beautifully with everything from roasted chicken to mashed potatoes—and it’s ready in under 20 minutes!

ingredients

Servings

• 1 small head green cabbage (about 2–3 lbs, cored and sliced into thin strips)
• 1 small yellow onion (thinly sliced)
• 2 cloves garlic (minced)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 teaspoon Creole or Cajun seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ cup chicken broth (low-sodium preferred)
• 1 pinch red pepper flakes (optional, for heat)
• salt and black pepper (to taste)

Instructions

1. Cut the cabbage into quarters, remove the core, and slice into ¼–½-inch thin strips. Rinse in a colander and drain well. Thinly slice the onion and mince the garlic.
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2. In a large 12-inch skillet over medium heat, melt the butter with the olive oil. Add the sliced onion and sauté for 3–4 minutes until translucent.
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3. Add the minced garlic and cook for 30 seconds until fragrant.
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4. Add half the cabbage to the skillet and toss for 1 minute. Then add the remaining cabbage and stir to combine.
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5. Sprinkle in the Creole seasoning, garlic powder, smoked paprika, and optional red pepper flakes. Pour in the chicken broth and toss to evenly coat the cabbage.
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6. Cook uncovered for 10–12 minutes, stirring occasionally, until the cabbage is tender and most of the liquid has evaporated.
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7. Taste and adjust seasoning with salt and black pepper as needed. Serve warm as a flavorful side dish.
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Nutrition Facts

Servings 6

Serving Size 1 cup

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Amount Per Serving

Calories 85kcal

% Daily Value *

Total Fat 4gg7%

Saturated Fat 1.5gg8%

Trans Fat 0gg

Cholesterol 5mgmg2%

Sodium 320mgmg14%

Potassium 340mgmg10%

Total Carbohydrate 11gg4%

Dietary Fiber 4gg16%

Sugars 5gg

Protein 2gg4%

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Calcium 4% mg

Iron 4% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No Creole seasoning? Use a mix of paprika, onion powder, oregano, thyme, and a pinch of cayenne.
• Vegetarian version: Substitute chicken broth with vegetable broth.
• Storage: Keeps in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Keywords: sautéed cabbage, easy cabbage side dish, skillet cabbage, smoky cabbage, low-cost vegetable side