Sautéed cabbage is full of tender, crispy flavor and considered a traditional Irish recipe (aka fried cabbage). A perfect side dish for St. Patrick’s Day.
You’ll love how easy this is to make and delicious. Cabbage is such a versatile vegetable and this dish proves that. The simplicity of the ingredients makes the final product even more intriguing.
As a nod to my Scotch-Irish heritage, I wanted to take on a traditional St. Patrick’s Day dish. However, this can be enjoyed anytime throughout the year. Cooking cabbage brings out a sweeter side of this healthy vegetable. The recipe is simple and easy but the results are full of wonderful flavor.
Type of Cabbage to Use
For sautéed cabbage, you’ll want to use green cabbage. Make sure it feels heavy for its size (similar to when you pick out a watermelon) and that the leaves are tightly packed. Try to avoid cabbages with discolored or dry leaves.
Also, if you can, buy organic. Although cabbages aren’t on the EWG’s Dirty Dozen list cabbage still ranks number 35 in terms of produce with the highest amount of pesticides. When you can, go with organic.
How to Make the Perfect Sautéed Cabbage Dish
- Rinse the cabbage really well before cutting and remove the outer leaf.
- Cut the cabbage in half and remove the core before slicing the cabbage leaves.
- Slice the cabbage and onion and set the cabbage aside.
- Add the onion to a pan with olive oil and cook for 3-5 minutes until translucent.
- Mince the garlic and add to the pan. Cook for 30 seconds. Be sure not to burn.
- Add 1 tablespoon of unsalted Irish butter to the pan and let melt then add cabbage (I use the brand Kerrygold).
- Stir and toss the cabbage ever so often to avoid burning.
- Add salt and pepper (adjust as needed)
- Cook for 10-15 until the cabbage leaves are soft and caramelized.
- Serve Immediately. Add any additional salt or pepper.
What to Serve with Sautéed Cabbage?
Since sautéed cabbage is best served immediately after cooked, you’ll want to have your main meal prepped and ready to go. Sautéed cabbage can be served with a variety of things.
- Baked Lemon Chicken
- Pork Chops
- Pulled Pork
- Cauliflower Steaks
- Baked Meatballs (Greek Style)
- Or more traditionally Lamb Chops
How Long Can You Store?
Cooked cabbage will last in the refrigerator in an airtight container for 3 to 5 days. To serve after refrigerating, simply reheat in the microwave for a few minutes and enjoy!
You can also freeze cooked cabbage for up to 3 months. I like to use silicone bags like these Stasher bags in place of plastic ones as they seal well, are economical, can be cleaned in the dishwasher, and don’t waste plastic.
Did You Make This Recipe?
Please let me know what you think. Leave a comment and five-star rating below. Also, be sure to share a picture of your creation on Instagram and tag #megansophiewellness. I love to see what you make!
Sautéed Cabbage Perfect for St. Patrick's Day!
- 1/2 head of cabbage, sliced (makes about 5-6 cups when sliced)
- 1 cup diced onions
- 3 cloves of garlic, minced
- 3 teaspoons extra virgin olive oil (for sautéeing onions)
- 1 tablespoon Irish unsalted butter (I use Kerrygold)
- 1 teaspoon sea salt (I use Redmond's Real Salt)
- 1/2 teaspoon fresh ground black pepper (more if desired)
- Clean and slice cabbage, dice onions, and mince garlic. Add olive oil and onion to a pan with the stove on medium heat. Cook for 3-5 minutes until transluscent. Next add minced garlic and cook for 30 seconds.
- Add cabbage and cook for 10-15 minutes until caramelized and soft. Be sure to toss and stir the cabbage a couple of times to ensure even cooking and to avoid burning.
- Once cooked, serve immediately. Add additional salt and pepper to taste.