Sautéed Cabbage
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Sautéed Cabbage
Melissa Ben-Ishay
Savory Recipes
This recipe came to me almost by accident. I wanted to make something I could twirl on my fork and eat with an amazing homemade sauce I had made. By the time I’d finished cooking the cabbage, I had abandoned that plan and focused on eating the cabbage as is. I love that you can twirl the cabbage with your fork—that may even be my favorite part. This would make a great side (especially in colder months), and if you want, you can add some sesame seeds and/or tamari to make it a bit more flavorful.
Ingredients
- 1 yellow onion
- 2 tablespoons avocado oil
- 4 large garlic cloves, roughly chopped
- ½ teaspoon salt
- 1 green cabbage
- Juice of ½ lemon
- 1 tablespoon tamari or 2 tablespoons soy sauce (optional)
- 1 tablespoon toasted sesame oil (optional)
- Sesame seeds (optional)
Directions
Heat the avocado oil in a large pan over medium-high heat.
- Thinly slice the onion and add to the pan. Cook for 2-3 minutes then add the garlic.
- Lower the heat to medium-low so the garlic doesn’t burn.
- Add the salt and let cook while you cut the cabbage.
- Cut the cabbage into ¼” slices and add them to the pan. Cook for 5-6 minutes, stirring occasionally so the cabbage wilts but keeps its crunch.
- Stir in the lemon juice and transfer the cabbage to a bowl.
- Optional: Add 1 tablespoon tamari (or 2 tablespoons soy sauce) and 1 tablespoon toasted sesame oil. Top with sesame seeds. (I prefer it without, but this is a good way to elevate it.)
