Garlic Butter Sautéed Cabbage is a simple and tasty side dish that brings out the natural sweetness of cabbage with a rich touch of butter and a big hint of garlic. The cabbage gets tender but still has a little crunch, making every bite satisfying and full of flavor.
I love making this dish when I want something easy but also comforting. The smell of garlic sizzling in butter fills the kitchen and makes you excited to eat before you even sit down! Adding a little salt and pepper is all you need to make this cabbage shine, and it’s a great way to enjoy veggies without much fuss.
This sautéed cabbage goes perfectly with almost any meal—whether it’s alongside roast chicken, grilled steak, or even just a simple dinner with eggs. I especially enjoy it when served warm right off the pan and sometimes add a squeeze of lemon for a fresh twist. It’s a dish that’s quick to make and always feels like home.
Key Ingredients & Substitutions
Cabbage: Fresh green cabbage is the star here. It gives a nice crunch and mild flavor. If you want a sweeter twist, try Napa cabbage or savoy cabbage as a substitute.
Butter: Butter adds richness and helps with sautéing the garlic and cabbage. For a dairy-free option, use olive oil or vegan butter.
Garlic: Fresh garlic gives a strong flavor boost. If you’re short on time, garlic powder works, but fresh minced garlic really makes the dish shine.
Red Pepper Flakes: These add a little heat, but they are optional. You can leave them out or swap with a pinch of smoked paprika or chili powder for a different kick.
How Do You Get The Cabbage Tender but Not Mushy?
The key is cooking the cabbage just right – tender but not soggy. Follow these steps:
- Heat the butter first and let the garlic become fragrant but not burned.
- Add the shredded cabbage and stir to coat it well.
- Cook over medium heat, stirring occasionally, so the cabbage cooks evenly.
- Check the texture starting at 8 minutes – it should be soft but still hold a bit of crunch.
- If you want it softer, cook a bit longer but watch carefully to avoid mushiness.
I like to keep some bite in my cabbage for texture. Also, seasoning at the end helps keep flavors fresh and balanced. Enjoy cooking!
Equipment You’ll Need
- Large skillet or sauté pan – I prefer a wide pan so everything cooks evenly and nothing spills over.
- Cutting board and sharp knife – makes slicing the cabbage quick and easy for even shreds.
- Measuring spoons – for the butter, garlic, and spices to keep everything precise.
- Stirring spoon or spatula – helps to toss the cabbage as it cooks, ensuring even flavor distribution.
Flavor Variations & Add-Ins
- Stir in crispy bacon bits or pancetta for a smoky, savory boost.
- Add a splash of balsamic vinegar or a squeeze of lemon at the end for a tangy brightness.
- Mix in diced carrots or bell peppers for extra color and crunch.
- Top with grated Parmesan or a sprinkle of crushed red pepper flakes for some extra flavor.
Garlic Butter Sautéed Cabbage
Ingredients You’ll Need:
- 1 medium head of green cabbage, shredded (about 6 cups)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time to shred the cabbage and mince the garlic, plus around 10-12 minutes to cook. In total, you’ll spend about 20-25 minutes from start to finish to have this tasty side ready to serve.
Step-by-Step Instructions:
1. Prepare the Cabbage:
Remove the outer leaves from the cabbage, cut it into quarters, and take out the core. Then, thinly slice or shred the cabbage so it cooks evenly and quickly.
2. Melt Butter and Sauté Garlic:
Heat a large skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, making sure not to let it burn.
3. Cook the Cabbage:
Add the shredded cabbage to the pan and stir well to coat it with the garlic butter. Cook, stirring occasionally, for about 8 to 12 minutes. You want the cabbage to become tender but still have a little crunch. If you prefer it softer, cook a few minutes longer.
4. Season and Serve:
During the last few minutes of cooking, sprinkle in the red pepper flakes if you’re using them, along with salt and freshly ground black pepper to taste. Stir everything well to combine flavors. Remove from heat and give it a taste—adjust seasoning if needed. Serve warm right away for the best flavor.
Can I Use Frozen Cabbage for This Recipe?
It’s best to use fresh cabbage for sautéing because frozen cabbage tends to release excess water and become mushy. If you must use frozen, thaw it completely and drain well before cooking to avoid sogginess.
How Can I Make This Dish Vegan?
Simply swap the butter for a plant-based alternative like olive oil, coconut oil, or vegan butter. The flavor will still be delicious with the garlic and seasonings.
Can I Add Other Vegetables to the Sauté?
Absolutely! Diced carrots, bell peppers, or even mushrooms work well. Add them early enough to cook through, usually when you add the cabbage.
How Should I Store Leftovers?
Keep any leftover sautéed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep it tender and tasty.