Simple Sauteed Cabbage and Onions! If you savor cabbage that’s soft, succulent, and pleasantly aromatic, this quick sauté is your new go-to.

This Simple Sauteed Cabbage and Onions recipe centers on thin slices of cabbage and gently sautéed onions, all lifted by a bright, savory broth that’s easy to whisk together. The result is tender, melt-in-your-mouth cabbage with just the right hint of sweetness and a subtle depth from the broth, making every forkful light yet deeply satisfying. Perfect for weeknights or a quick side dish, this method keeps the cabbage vibrant, glossy, and infused with flavor without overwhelming it with heaviness.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We LOVE cabbage! This recipe is simple and tasty, built for maximum flavor with minimal effort. We’ll show you how to coax out the tender sweetness of cabbage and the gentle caramelization of onions, all riding on a clean, flavorful broth that doesn’t overwhelm.

You gotta give this one a try—it’s a crave-worthy side that pairs beautifully with a cozy bowl of grain and beans.

Tips for Success:

• Flavor Profile: This Simple Sauteed Cabbage and Onions recipe is all about thinly sliced tender-sauteed cabbage and onions flavored with a tasty simple broth. The flavor is light, yet flavorful. If you love tender melty cabbage, then this recipe is for you.
• Slicing the Cabbage: Slice the cabbage really thin similar to angel hair pasta. This will ensure it cooks quickly .
• Cabbage Amount: We used 10 cups packed thinly sliced cabbage, weighing approximately 1 lb. 5.7 oz. While it seems like a lot of cabbage, the thinly-sliced cabbage wilts down to half the size.
• Bell Peppers: You can use red, orange, or yellow bell peppers or a mix of all 3 colors equaling 1 bell pepper.
• Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed to properly flavor this dish.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered air-tight container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini. 

Kitchen Equipment:

• Large deep skillet or large stock pot

If you try this tasty dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Simple Sauteed Cabbage and Onions

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Yield: 6 Cups 1x
• Category: Side
• Method: Stovetop
• Diet: Vegan

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Description

This Simple Sauteed Cabbage and Onions recipe centers on thin slices of cabbage and gently sautéed onions, all lifted by a bright, savory broth that’s easy to whisk together.

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Ingredients

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Base Ingredients:

• 10 cups thinly sliced green cabbage *
• 1 large white onion, sliced into thin half-moons
• 1 red bell pepper, thinly sliced *
• 1 cup low-sodium vegetable broth *
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 1 Tablespoon minced garlic
• 2 Tablespoons reduced-sodium tamari *

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 2 Tablespoons dried minced onions
• Pinch to 1 ½ teaspoons sea salt (+/-) *
• Pinch to ½ teaspoon black pepper (+/-)

Other Ingredients:

• 1 teaspoon tahini *
• 1 teaspoon red wine vinegar

Serving Ideas:

• Steamed rice, quinoa, millet

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Instructions

1. In a large, deep skillet or stockpot, place all the Base Ingredients and all the Spice/Herb Ingredients, mix well. Cover with a tight-fitting lid and heat over medium-high heat for 5 minutes.
2. Remove the lid, then sauté for 8 to 10 minutes, then add the tahini and red wine vinegar, mix well to evenly distribute.
3. Sauté for several more minutes or until the cabbage reaches the desired tenderness.
4. Once tender, remove from the stove, and allow to sit for 5 minutes to allow the flavors to marry and allow the cabbage to absorb the flavors.
5. Serve with steam rice, quinoa or millet.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Servings:  4 to 6 (makes 6 cups)

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