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LEMON GARLIC SAUTEED CABBAGE centered hero view, clean and uncluttered
Thomas Baker

Lemon Garlic Sauteed Cabbage Irresistible Recipe

This Lemon Garlic Sauteed Cabbage is a vibrant and flavorful side dish featuring tender cabbage sautéed in garlic butter with a zesty lemon twist. Perfect as Keto Lemon Garlic Cabbage Wedges or a quick Sauteed Cabbage Garlic Lemon Butter skillet dish, it’s a refreshing way to enjoy a healthy, low-carb vegetable that’s full of crunch and bright flavors.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Calories: 73
Ingredients Method Notes

Ingredients
  

  • ¼ large white cabbage about 5–6 cups roughly shredded or chopped
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 2 garlic cloves finely chopped
  • ½ teaspoon lemon zest from ¼ lemon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1–2 teaspoons lemon juice

Method
 

  1. Warm the olive oil and butter in a large skillet set over high heat until hot.
  2. Toss in the finely chopped garlic and lemon zest and cook, stirring constantly, for about 10 to 15 seconds.
  3. Add the shredded cabbage to the skillet and sprinkle evenly with salt and pepper. Let it rest without stirring for half a minute.
  4. Stir the cabbage thoroughly, reduce the heat to medium-high, and let it cook for an additional 3 to 4 minutes until it softens yet remains slightly crisp.
  5. Pour over the lemon juice and, if desired, sprinkle with fresh parsley or dill before serving.

Notes

  • Red cabbage can be used instead for a more earthy flavor and vibrant color, though it requires slightly more cooking time. Napa cabbage is also a good alternative but cooks faster. Prepare the cabbage and aromatics ahead and store separately in the fridge to save time. Use high heat initially to enhance caramelization for richer texture and flavor. Leftovers are great in fried rice, frittatas, or noodles. For a spicy kick, add red chili flakes. Pair with a fried egg, tofu, or grilled chicken for a heartier meal. Store leftovers in an airtight container for up to 3 days and reheat in a hot pan. Not recommended to freeze as texture may be compromised.