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This tender cabbage is an easy side you can get on the table in about 25 minutes. Only three ingredients needed for this satisfying savory complement to any meal!

Cabbage generally isn’t considered a particularly sexy dish but it should be! When done right it’s salty, tender, crispy (yes, it’s both tender and crispy) with plenty of little caramelized bits that I adore.

I grew up eating steamed cabbage. How about you? Almost all the fresh vegetables my parents cooked were steamed. Brussels sprouts, broccoli, and squash too. And I enjoyed them all so I’m not knocking it. But as an adult I can now appreciate the difference in the amount of flavor you can achieve by roasting or sautéing! Holy moly, what a difference! That’s why you’ll rarely see me steam veggies.

When sautéing cabbage, the cooking fat is essential because it’s what will give us that golden brown we want. I typically use extra virgin olive oil when sautéing cabbage but avocado oil and ghee are excellent options too.

Shred your cabbage nice and thin. I like to make mine about 1/8 to 1/4 inch wide. This ensures I’ll get those crispy bits I mentioned earlier.

When you first add your cabbage to the skillet it will likely be a tight fit. Try to use a pan that’s at least 12″ wide so you have enough room. Stir frequently. You want all the cabbage to have some time at the bottom of the skillet. Salt and add any other seasonings you want. For some spiciness add black pepper and crushed red pepper flakes too.

Want a complete meal that includes cabbage? Try my Sheet Pan Chicken & Cabbage Stir Fry or my Easy Sausage & Cabbage Skillet.

More recipes like this:

Roasted Red Cabbage

Garlic Green Beans

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Balsamic Basil Brussels Sprouts

5 from 1 vote

Simple Sautéed Cabbage

By Christina
This tender cabbage is an easy side you can get on the table in about 25 minutes. Only three ingredients needed for this satisfying savory complement to any meal!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings


  • 2 tbsp olive or avocado oil, extra virgin
  • 1 small head of cabbage
  • 1 tsp salt

Optional: 1/2 tsp black pepper and 1/4 tsp crushed red pepper flakes for some heat

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    • To shred cabbage, remove any tattered outer leaves. Cut the cabbage in half or in quarters. Carefully cut out the core and discard. Place the cabbage (halved or quartered) so flat side is touching the cutting board. Slice into thin shreds that are about about 1/8 to 1/4 inch wide.
    • Heat oil in a large skillet (I use my 12" for this recipe) over medium-high heat. Add shredded cabbage and salt. Stir. Let cook, stirring occasionally, until cabbage is tender with some browning, about 10 to 15 minutes. Taste and add more salt if desired.


    Calories: 79kcal, Carbohydrates: 9g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 415mg, Potassium: 257mg, Fiber: 4g, Sugar: 5g, Vitamin A: 148IU, Vitamin C: 55mg, Calcium: 61mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    1 Comment

    1. Jennifer Welding says:

      My husband and I love cabbage and usually slowly braise it I’m the oven. This recipe is much faster and it is fantastic! I always add a bout a teaspoon of crushed red for a good kick.