Kel’s Red and Green Cabbage Sautéed With Garlic in Extra Virgin Olive Oil

Kel's Red and Green Cabbage

I’ve been making this simple and delicious sautéed cabbage for years, long before I met Brad. Brad hates cooked cabbage, but I bet he would change his mind if he would just give this a try. It has some crunch to it, plus the garlic and olive oil give it a wonderful flavor. If you have any cabbage left over from your St. Patrick’s Day feast, instead of steaming or boiling it, try it this way — you’ll be glad you did!

 Ingredients (2-4 servings)

Kel's red and green cabbage ingredients

  • ¼ head green cabbage
  • ¼ head red cabbage (you can use all green if you’d like)
  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon apple cider vinegar
  • Sea salt to taste
  • Fresh ground pepper to taste


While bringing a large pot of water to a boil, slice the cabbage in lengthwise strips.

slice cabbage lengthwise

Blanch the cabbage for 2 minutes, drain and immediately transfer to an ice bath.

Cabbage in ice bath

Heat the oil in a large skillet. Drain the cabbage again, and pat off any excess water. Add it to the skillet along with the minced garlic. Add the vinegar and season with the salt and pepper. Cook for about 5 minutes, stirring constantly.

Yummy cabbage!

This is a great side dish, or do like I sometimes do and just eat a big plate of it by itself – it is so good!

Bon appétit!

Eat, drink and be merry!

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3 Responses to Kel’s Red and Green Cabbage Sautéed With Garlic in Extra Virgin Olive Oil

  1. Pingback: Looking Back, Looking Ahead: Some Healthy Side Dishes to Start the New Year | Kel's Cafe of All Things Food

  2. JFisher says:

    This is SO good! My husband and I love it. We use it as a topping for our daily salad, along with roasted Brussel sprouts, roasted cauliflower, carrots, etc. It adds such a delicious tangy flavor, and the red adds a welcome splash of color. Thank you for this simple recipe!

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