Melt-In-Your-Mouth Sautéed Cabbage

This melts-in-your-mouth sautéed cabbage it’s a simple side dish and a perfect example of how a little cooking can turn into something special.

Cabbage is a very active vegetable. Equally delicious raw or cooked in countless ways, it works well as the base of a salad or slaw, in stuffings and stir-fries, or simply on its own as a satisfying side dish that goes well with just about everything.

This sautéed cabbage recipe only has a few ingredients, and browning is the key.

Before the cabbage goes into place, peeling the spices and tomato paste with a little olive oil and butter creates a deep-good base 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 seeds or skins. It adds a ton of deep goodness. Tomato paste comes in a can or tube. The tomato paste tube is good because any unused portion will keep longer in the tube in the refrigerator.
• paprika – Paprika is a spice made from dried, ground red pepper. It ranges from mild to hot – use whatever intensity you like. I like to smoke paprika, and I use it in the recipe because it adds more flavor to the smoke.
• to the ground – Cumin is a warm aromatic with an earthy flavor that balances the natural sweetness from the tomato paste.
• unsalted butter – Although not used much, butter adds a wonderful richness to this dish. If you want to keep the dish vegan, replace the butter with some olive oil.

How to make it

– Wash and dry the head of cabbage. Then quarter it, cut the stem in half, and slice it thinly. Set aside.

Recipe tip: On top of that principle, I try to avoid using all the thick pieces of cabbage for this recipe, because I want everything to be soft. I save everything I removed to make stock or use in stir-fries.

– Mix olive oil, tomato paste, paprika, cumin and 1 tablespoon of butter in a large sauté pan with high sides. (You can use a large skillet, but the sauté pan will be a little easier – the difference is the shape.) Put it on medium heat and stir to combine. It starts to get wet and brown within a few minutes. Watch it carefully so it doesn’t burn.

– As soon as the tomato mixture comes to a boil, add half of the cabbage to the pan. Mix well and cook until it has reduced to half its size. Then add the second half of the cabbage and mix.

Recipe tip: The best way to mix up a lot of shredded cabbage is with kitchen tools.

– Add 1 cup of water and salt, mix, bring to a boil, cover, turn the heat to low, and let the cabbage simmer until it is very soft, 25 minutes.

Recipe tip: After you add the water, use a deglazing spatula to break any bits of tomato paste that may still be stuck to the bottom of the pan off and into the cabbage. (These are delicious caramelized pieces!)

– Remove the lid and continue to cook until almost all the water is gone. Add the remaining tablespoon of butter, season to taste with black pepper and more salt if needed.

Variations

• Try other spices. Keeping the same amount (2 tablespoons), turmeric, coriander, cinnamon, and cardamom all work well with satuéed cabbage. I wouldn’t use a single spice – it’s more of a combination, and go light with cinnamon and cardamom.
• Vegetarian addition. You can add chopped yellow onion and/or shredded carrot. Onions should be added with the first batch of cabbage, and carrots about half way through cooking.
• Non-vegetable supplements. Add bacon or pancetta. Put it in a pan before browning the tomato paste, and use its oil in cooking, instead of oil and butter.

What to Serve With

There are many different things you can serve with cabbage on the side. Chicken, meat, fish, potatoes, really, whatever you want. Below are a few thighs that I think would be great with it.

Most Must Try Cabbage Recipes

I hope you love this cabbage as much as my family and I do!