Garlic Butter Sautéed Cabbage is a simple and tasty side dish that highlights the natural sweetness and crunch of cabbage, all coated in a rich, buttery garlic sauce. It’s super easy to make and comes together quickly, with tender, caramelized edges that add a nice depth of flavor.
I love making this dish when I want something fresh and comforting without a lot of fuss. The garlic butter makes every bite feel special, and I always find myself adding a little extra butter because it just makes the cabbage taste even better. It’s one of those recipes where the smell alone instantly makes the whole kitchen feel cozy.
My favorite way to enjoy this is right alongside a simple grilled chicken or roasted potatoes. It’s the perfect balance to protein or something hearty, and it’s a great way to sneak in extra veggies. Plus, it’s excellent warm or at room temperature, so you can even pack it for lunch the next day.
Key Ingredients & Substitutions
Cabbage: Green cabbage is great here for its crunch and mild flavor. You can swap it with savoy or napa cabbage for a softer texture or a slightly sweeter taste.
Butter: Unsalted butter helps control salt levels and adds richness. For dairy-free, use olive oil or vegan butter, but butter adds that classic creamy flavor I love.
Garlic: Fresh minced garlic delivers the best aroma and taste. Garlic powder can work in a pinch, but fresh gives a sharper, brighter flavor.
Onion: Optional but adds depth. Yellow or sweet onion work well. If you skip it, add a pinch of onion powder for subtle flavor.
Mustard: Whole grain or Dijon mustard is optional but gives a nice tangy kick. If you don’t have mustard, a splash of apple cider vinegar adds similar brightness.
How Do You Get Tender, Flavorful Cabbage Without It Getting Soggy?
Cooking cabbage just right can be tricky. The goal is tender but still a little crisp, with some caramelized edges for flavor.
- Use medium heat to melt the butter gently; too hot can burn garlic.
- Sauté garlic (and onion) first until fragrant but not brown—about 1-2 minutes.
- Add cabbage and toss well to coat with butter, spreading it out evenly.
- Cook uncovered, stirring occasionally to avoid sogginess but let edges brown.
- Stop cooking once cabbage is tender but not mushy, around 8-12 minutes.
I like to stir occasionally, not constantly, so the cabbage gets a little color on the edges—that’s where a lot of flavor lives. Adding the mustard toward the end brightens it up without overpowering the garlic butter base.
Equipment You’ll Need
- Large skillet – I prefer a wide pan to give the cabbage plenty of space to cook evenly and caramelize nicely.
- Wooden spoon or spatula – makes stirring easy without scratching the skillet.
- Measuring spoons – for butter, mustard, and seasonings, ensuring perfect balance.
- Knife and cutting board – for slicing the cabbage and optional onion.
Flavor Variations & Add-Ins
- Use bacon bits or crispy pancetta for a smoky, meaty boost that pairs perfectly with garlic butter.
- Stir in grated Parmesan or crumbled feta cheese at the end for a cheesy twist.
- Add cooked sausage or ground beef for a hearty, filling dish.
- Mix in sliced mushrooms or bell peppers for extra vegetables and flavor depth.
Garlic Butter Sautéed Cabbage
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head of green cabbage, shredded or thinly sliced
- 3 tablespoons unsalted butter
- 3–4 cloves garlic, minced
- 1 small onion, thinly sliced (optional)
Seasonings:
- 1 teaspoon whole grain mustard or Dijon mustard (optional for flavor depth)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, a pinch (optional for mild heat)
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes from start to finish. Slicing the cabbage and prepping the ingredients takes around 5 minutes, and cooking the sautéed cabbage will take about 8–12 minutes.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Remove the core from the cabbage, then shred or thinly slice the cabbage into strips. If you’re using onion, slice it thinly as well.
2. Melt Butter and Sauté Garlic (and Onion):
Heat a large skillet over medium heat. Add the butter and let it melt fully until slightly bubbly but not browned. Add the minced garlic and, if using, the sliced onion. Cook for 1–2 minutes until fragrant and the onion softens.
3. Add the Cabbage:
Add the sliced cabbage to the skillet. Toss well to coat all the cabbage with the garlic butter.
4. Season and Cook:
Season with salt, freshly ground black pepper, and red pepper flakes if you like a little heat. Stir everything together. Cook, stirring occasionally, for about 8–12 minutes until the cabbage is tender but still has a slight bite. Let some edges caramelize for extra flavor.
5. Finish and Serve:
Stir in the mustard if you’re using it and cook for another minute to blend flavors. Taste and adjust seasoning with more salt or pepper if needed. Remove from heat and garnish with chopped fresh parsley if you want. Serve warm and enjoy this buttery, garlicky side!
Can I Use Frozen Cabbage for This Recipe?
It’s best to use fresh cabbage for sautéing since frozen cabbage tends to release extra water and can become mushy. If you only have frozen cabbage, thaw it fully and pat it dry before cooking to reduce moisture.
How Can I Make This Dish Dairy-Free?
Simply swap the butter for olive oil or a vegan butter alternative. The garlic flavor will still shine, and the cabbage will cook just as nicely with the substitute fat.
Can I Add Other Vegetables to the Sauté?
Absolutely! Sliced bell peppers, mushrooms, or shredded carrots work well and add color and flavor. Add firmer veggies earlier in the cooking process to ensure they soften properly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a small splash of water or butter to refresh the dish if needed.