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Lemon Garlic Sauteed Cabbage Irresistible Recipe

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This Lemon Garlic Sauteed Cabbage is bursting with bright lemon and rich garlic flavors. Enjoy Sauteed Cabbage Garlic Lemon Butter as a simple side or try Keto Lemon Garlic Cabbage Wedges for a low-carb option. It’s fresh, quick, and delicious every time.

Ingredients

Scale
  • 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

Instructions

  1. Warm the olive oil and butter together in a skillet set to high heat.
  2. Toss in the garlic and lemon zest, stirring for about 10 to 15 seconds until aromatic.
  3. Add the shredded cabbage, then sprinkle the salt and pepper over it and let it rest for 30 seconds.
  4. Stir the cabbage well then reduce heat to medium-high and cook for another 3 to 4 minutes until tender-crisp.
  5. Drizzle the lemon juice over the cabbage and toss in some fresh parsley or dill if you like before serving.

Notes

  • Can I use red cabbage? Yes! The flavor’s a bit more earthy and it looks beautiful, but it may take a tad longer to cook
  • Napa cabbage can also be used, but cooks quicker! Can I make this ahead? You can prep the cabbage and aromatics ahead— shred the cabbage, chop the garlic, and even mix your spice or sauce combos, but cook just before serving for best texture
  • Store them separately in the fridge (cabbage in a covered bowl, aromatics in a small container)
  • When it’s time to cook, everything’s ready to go and dinner’s on the table in 10 minutes
  • Why high heat first? That initial blast of heat starts caramelization—you’ll get flavor and texture, not just wilted cabbage
  • It also reduces the amount of steaming or braising
  • Is this low-carb? Totally! Cabbage is naturally low in carbs and calories, and high in fiber
  • Use a large skillet and remember, it may seem like a lot of cabbage at first, but it will shrink down quickly
  • Leftover cooked cabbage can go into fried rice, frittata, or noodles
  • Want it spicy? Add red chili flakes to any version
  • Add protein—top with a fried egg, crispy tofu, or even leftover grilled chicken for a fast lunch
  • Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days
  • Reheat in a hot pan for best texture
  • Not freezer-friendly—it gets watery

Nutrition

Find it online: https://www.amgroyal.com/lemon-garlic-sauteed-cabbage/