Sautéed Cabbage
from kristineskitchenblog.comThis sautéed cabbage is a quick, easy side dish that's full of fresh, bold flavors! I love to serve it with salmon, pork or teriyaki chicken. This simple recipe is a great way to use up leftover cabbage.
Servings: 6 servings
Calories: 61kcal
Ingredients
- 1 small head green cabbage
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- ½ teaspoon finely grated fresh ginger
- ½ teaspoon kosher salt
- black pepper to taste
- 3 green onions white and light green parts only, thinly sliced
- 1 teaspoon lemon juice or to taste
- sesame seeds optional, for serving
Instructions
- Cut the cabbage into halves and then quarters. Slice out the core from each piece. Slice cabbage into thin ¼-inch strips.1 small head green cabbage
- Heat olive oil in a large skillet over medium-high heat. Add the cabbage and sauté for 8-10 minutes, stirring occasionally, until softened and slightly caramelized/browned in spots.1 tablespoon olive oil
- Add the sesame oil, garlic, ginger, salt, pepper and green onions and cook, stirring, for 1-2 more minutes. Remove pan from the heat, then stir in the lemon juice. Taste and adjust seasonings as needed.1 teaspoon sesame oil, 3 cloves garlic, ½ teaspoon finely grated fresh ginger, ½ teaspoon kosher salt, black pepper, 3 green onions, 1 teaspoon lemon juice
- Serve immediately, garnished with sesame seeds if desired.sesame seeds
Notes
- The key to making the best sautéed cabbage is to not overcook it or overcrowd the pan. You want to get those golden caramelized edges without cooking the cabbage so much that it gets too soft or soggy. Cook it over medium-high heat to brown the edges while keeping some of its crispness.
Nutrition
Calories: 61kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 217mg | Potassium: 226mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 1mg
