Pan Sauteed Cabbage with Onions

Pan Sauteed Cabbage with Onions

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 78.3
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 30.9 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Pan Sauteed Cabbage with Onions calories by ingredient
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Great as a side dish with meats, or with sauce on it as a pasta substitute. Found at and altered very slightly to reduce calories. Great as a side dish with meats, or with sauce on it as a pasta substitute. Found at and altered very slightly to reduce calories.
Number of Servings: 6


    3/4 head of green cabbage
    3/4 medium yellow onion, finely chopped
    3 cloves garlic, minced
    1 1/3 tbsp olive oil
    Pepper to taste
    2 tbsp balsamic vinegar


Cut the head of cabbage in half, then slice the cabbage into strips about 1/4 to 3/8 inches wide. Separate cabbage into three equal portions and set aside. Finely chop onion and mince garlic.

Heat a wide-bottomed saute pan or large pot over medium-high to high heat. When the pan is hot, add the olive oil. Add onions and cook for 1-2 minutes, or until they just begin to soften and become translucent. Add minced garlic and cook for one minute.

Add the first third of the cabbage to the pan in an even layer. Sprinkle with salt and pepper to taste. Let the cabbage cook-- without stirring-- until the bottom is browned and slightly crispy without being burned. (As the original recipe notes, it is no small task to keep the heat high enough to brown the bottom but not so high as to burn it.)

When the first layer is browned on the bottom, use a wide spatula to flip it, making sure to scape up all the bits of browned, crispy goodness on the bottom of the pan. After flipping it, add the next layer of cabbage, and repeat the process.*

When all of the cabbage has been cooked through and browned well, drizzle about 1 to 2 Tbs. balsamic vinegar over the top and stir well for about 30 seconds. Remove from heat and serve immediately or cover and store in a slightly warmed oven. This can also be made ahead and reheated.

Makes six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user FAELFE.

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