This melt-in-your-mouth sautéed cabbage is an easy side dish and a perfect example of how a few simple ingredients can turn into something truly special.
Cabbage is an extremely versatile vegetable. Equally delicious raw or cooked in countless ways, it works beautifully as the base of a salad or slaw, in stuffings and stir-fries, or simply on its own as a satisfying side that pairs well with just about everything.
This sautéed cabbage recipe only has a few ingredients, and browning is the key.
Before the cabbage enters the scene, browning the spices and tomato paste with a little bit of olive oil and butter creates a deeply-flavored foundation that unlocks the full potential of the dish.
Ingredient Notes
- green cabbage - For this recipe, I use green cabbage. You can also use red cabbage or a combination of red and green.
- tomato paste - Tomato paste is tomato concentrate without the seeds or skins. It adds ton of deep flavor. Tomato paste comes in a can or tube. The tomato paste tube is great because whatever use don't use will keep a long time in the tube in the refrigerator.
- paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot - use whatever intensity you like. I love smoked paprika, and I use it in the recipe because it adds a delicious smoky flavor.
- ground cumin - Cumin is a warm spice with an earthy flavor that perfectly balances the natural sweetness from the tomato paste.
- unsalted butter - Though not much is used, the butter adds a fantastic richness to this dish. If you'd like to keep the dish vegan, swap the butter for more olive oil.
How to Make it
- Rinse and pat dry the head of cabbage. Then quarter it, cut out the stem and core, and thinly slice it. Set aside.
Recipe Tip: In addition to the core, I try to avoid using all especially thick pieces of cabbage for this recipe, since I want it all to be very tender. I save everything I've removed for making stock or to use in stir-fries.
- Combine the olive oil, tomato paste, paprika, cumin and 1 tablespoon of the butter in a large sauté pan with high sides. (You can use a large skillet, but a sauté pan will be a little easier - the difference is the shape.) Place it over medium heat and mix to blend. It will begin to sizzle and brown within a few minutes. Watch it carefully so it doesn't burn.
- As soon as the tomato mixture has browned, add about half of the cabbage to the pan. Mix it well and cook until it has wilted to about half its volume. Then add the second half of the cabbage and mix.
Recipe Tip: The best way to mix a large amount of shredded cabbage is with kitchen tongs.
- Add 1 cup of water and the salt, mix, bring to a boil, cover, turn the heat to the lowest setting, and let the cabbage steam until it's very tender, about 25 minutes.
Recipe tip: After you add the water, use a deglazing spatula to scrape any bits of tomato paste that might still be stuck to the bottom of the pan off and into the cabbage. (These bits are deliciously caramelized!)
- Remove the lid and continue to cook until almost all of the liquid has evaporated. Add the remaining tablespoon of butter, season to taste with black pepper and more salt if necessary.
Variations
- Try other spices. Keeping the total measurement the same (2 tablespoons), turmeric, coriander, cinnamon, and cardamom all work well with satuéed cabbage. I wouldn't use just one spice - a combination is best, and go light with the cinnamon and cardamom.
- Vegetarian additions. You can add sliced yellow onion and/or shredded carrots. The onion should be added with the first batch of cabbage, and the carrots about halfway through the cooking process.
- Non-vegetarian additions. Add bacon or pancetta. Sauté it in the pan before you brown the tomato paste, and use its fat in the recipe, instead of the oil and butter.
What to Serve With it
There are so many different things you can serve with cabbage on the side. Chicken, meat, fish, potatoes, really, whatever you want. Below are a few dishes that I think would be especially good with it.
- Chicken Roulade with Spinach
- Roasted Chicken with Apples
- Salmon Fillets with Hot Honey
- Mediterranean Flank Steak
- Potato Moussaka
- Potato Pavé
More Must-Try Cabbage Deliciousness
I hope you love this cabbage as much as my family and I do!
Sautéed Cabbage Recipe
Ingredients
- 1 (3-pound) head of green cabbage
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 cup water
- 1 teaspoon Kosher salt (if you're using table salt, use half the amount)
- freshly ground black pepper
Instructions
- Prep cabbage. Rinse and pat dry the head of cabbage. Then quarter it, cut out the stem and core, and thinly slice it. Set aside.
- Brown the tomato paste mixture. Combine the olive oil, tomato paste, paprika, cumin and 1 tablespoon of the butter in a large sauté pan with high sides. Place it over medium heat and mix to blend. It will begin to sizzle and brown within a few minutes. Watch it carefully so it doesn't burn.
- Cook the cabbage. As soon as the tomato mixture has browned, add about half of the cabbage to the pan. Mix it well and cook until it has wilted so to about half its volume. Then add the second half of the cabbage, 1 cup of water and the salt, mix, bring to a boil, cover, turn the heat to the lowest setting, and let the cabbage steam until it's very tender, about 25 minutes. Remove the lid and continue to cook until almost all of the liquid has evaporated.
- Finish. Add the remaining tablespoon of butter, season to taste with black pepper and more salt if necessary. Serve.
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