Sautéed Garlicky Cabbage
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This Sautéed Garlicky Cabbage is the perfect veggie side dish. Simple ingredients, but plenty of flavor. Perfect for a take-out night at home.
This cabbage recipe is a take on one of my favorite Chinese restaurant’s sides. Cabbage is diced and sautéed with garlic, shallot, soy sauce & rice vinegar. You can also add a pinch of red pepper flakes for a little spice. This is so simple to make, but is seriously addicting.
How to prep the veggies
This recipe comes together quickly, so it’s best if you get everything ready and then work quickly. I used half of a large green cabbage. If your cabbage is small, you can use the the whole thing. Before dicing, Be sure to remove the core. Then you can chop however you want – just be sure it is in bite-sized pieces.
For the garlic and the shallot, slice them in thin slivers if possible. You want everything to kind of melt into the cabbage.
How to make Sautéed Garlicky Cabbage
To a large pan, add one tablespoon of vegan butter and one tablespoon of oil. Let that melt, then add in the garlic and shallot. Let it cook down for a couple minutes, then add in a pinch of salt and red pepper flakes.
Add all of the cabbage and start tossing. You want the cabbage to get mixed in with the oil/butter and the shallot & garlic to disperse evenly. Once the cabbage starts to wilt, add a splash of soy sauce & rice vinegar.
When it comes to being “finished” that is entirely up to you. If you like some crunch, you can pull the cabbage now. Or you can let it continue to wilt more. Entirely a preference. Just be sure to give it one last taste before serving.
Plate it up and top with sesame oil!
How to serve Sautéed Garlicky Cabbage
Now, this obviously isn’t a whole meal. But I have plenty of recipes I would serve this with. Here are a few of my favorites:
- 20-Minute Teriyaki Soba Noodles
- Mushroom & Kale Soba Noodles
- Vegan Bang Bang Tofu
- Spicy Peanut Tofu Bowls
Basically any tofu or Asian-inspired noodle bowl would go well with this cabbage recipe! I wouldn’t be mad about some vegan egg rolls on the side too!
Sautéed Garlicky Cabbage
Ingredients
- 1/2 large head green cabbage or one small head, chopped
- 4 cloves garlic thinly sliced
- 1 shallot thinly sliced
- 1 tablespoon vegan butter
- 1 tablespoon oil
- salt to taste
- red pepper flakes optional, to taste
- low sodium soy sauce or tamari for GF
- rice vinegar
- sesame oil to taste
Instructions
- Prep the veggies, then add the oil and butter to a large pan over medium heat. Once melted, add the garlic and shallot. Cook down for a couple minutes, or until tender.
- Add a pinch of salt, red pepper flakes and the cabbage. Toss to coat the cabbage in the oil.
- Once the cabbage has started to wilt, add a splash of soy sauce & rice vinegar. Toss again and cook until desired consistency is reached.*
- Taste and adjust seasonings if needed. Serve hot with your favorite noodle or tofu recipe.
Notes
Great thanks! Next time will make it with tofu I just added lemon and cilantro tastes good!!
Very good and easy !
So good! I recommend doing this with steamed dumplings and chili oil.
This was soooo good! I did a funky thing and added edamame beans along with the cabbage, and then served it as a main dish with rice, kind of like a stir fry. Super easy and delicious meal! Will 100% be making this again!
Love that idea – plant protein for a complete meal!
Can this be frozen?
I think it is better served fresh – but the leftovers can be in the fridge for 2-3 days.
Simple, yet delicious!
Thanks Alina!
My family loved it!! Perfectly balanced with the sweet and salty. I cooked it according to the directions. I substituted the sesame seeds for grounded unsalted sunflower seeds. My kid is allergic to sesame.
10/10! Will make it in our monthly rotation.
Thanks so much Veleta! So glad it was a hit for your family!
So simple and so good with your vegan Mongolian beef! No need for rice at all- YUM
Thanks Judy! So glad you liked it!
What dish do you pair this with in your pictures? Gonna try for sure. LOVE cabbage!
It is this one: https://www.thissavoryvegan.com/vegan-mongolian-beef/ Hope you love it!
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I was looking for a side dish using the fresh cabbage I had left over from another meal. I only used 1/2 of the cabbage so I had the other half to use. This was very good, easy and I’m happy to add this to my side dish recipes. Thank you! Really didn’t change anything except I used a little onion instead of a shallot as I did not have that in the fridge and also used a splash of apple cider vinegar in place of the rice vinegar since I did not have that either. It was yummy..
So glad you liked this Laura!
Stumbled on this recipe and so happy to have another delicious go-to for cabbage! I actually served mine over a black bean veggie burger.
Yum! Love the idea of serving this with a burger!
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Very easy to make using common ingredients. It is nicely understated, making it a perfect complement to something more flashy (I served it with the Bang Bang Tofu and rice). Sauteed cabbage is always one of my favourites!
Thanks Terry – and that sounds like the perfect pairing!
This was soooo good! I had some leftover cabbage and found this recipe. It was great!