Easy Sesame Garlic Sautéed Purple Cabbage - Eating By Elaine

If you've been avoiding cabbage, now is the time to give it a try! This easy sesame garlic sautéed purple cabbage will change the way you look at this vibrant veggie.

It's time to talk about cabbage, friends! So many people see a head of cabbage as kind of an afterthought veggie. It's good as a garnish or for adding color to a plate, but featuring cabbage over other side dishes such as a medley of roasted vegetables? Not so popular.

My mission here: change your mind with one delicious recipe. I think I can do it, too! This sautéed cabbage is packed with great flavor and nutritional content that you cannot miss. My favorite part about this simple recipe? The vibrant colors!

How to Make Cabbage Taste Good

Raw cabbage has an earthy, somewhat bitter taste. But when it's cooked, the cabbage will easily take on the other flavors in the pot and transforms into a delicious vegetable. It gains a little sweetness as it's cooked, too!

I sauté my purple cabbage in garlic, then add salt, pepper and sesame seeds for the perfect subtle blend of flavors. I'm telling you, this easy side dish is one of my favorite ways to round out a complete meal!

Ingredients

Instructions

1. Sauté the cabbage with olive oil, salt and pepper over medium heat.

2. Reduce to low heat and add the sesame seeds, garlic and maple syrup.

3. Enjoy! It makes for a versatile side dish to pair with basically any entrée. I personally love serving this alongside my quinoa black bean burgers or stuffed sweet potatoes.

Purple Cabbage vs. Green Cabbage

Purple and green cabbage are similar in flavor and are often used interchangeably, but purple cabbage tends to have a more floral taste whereas green cabbage is just a touch sweeter.

The bigger difference lies in the nutrition of the two. I compared the USDA's nutrition facts of purple cabbage and green cabbage. Purple cabbage contains more iron, vitamin A (by a lot!) and vitamin C (one serving contains more than HALF the recommended daily vitamin C intake). Green cabbage contains more fiber and vitamin K. Both are high in fiber, low in calories and loaded with antioxidants, phytochemicals and vitamins. The bottom line - eat more cabbage!

Here is a chart comparing the two based on 100g portions of each according to the USDA:

Purple Cabbage	Green Cabbage
Fiber	2.1 g	2.5 g
Iron	0.8 mg	0.47 mg
Vitamin A	56 µg	5 µg
Vitamin C	57 mg	36.6 mg
Vitamin K	38.2 µg	76 µg

Other Ways to Enjoy Purple Cabbage

This easy recipe is hands-down the best way to prepare cabbage because I find that the simple seasonings allow the cabbage to really shine. However, purple cabbage also tastes delicious when cooked with balsamic vinegar or apple cider vinegar, depending on the taste you are going for.

I love this purple cabbage slaw, especially when paired with green onion and topped with a tangy dressing. I also like German red cabbage, which is basically braised cabbage mixed with apple, vinegar and sugar for a sweet and sour dish.

If you make this vibrant, beautiful side dish, I hope you'll tag me on Instagram! I absolutely love seeing your creations inspired by my recipes. It would also make my day if you rated this recipe here on the blog so others are inspired to try it as well!

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Description

If you've been avoiding cabbage now is the time to give it a try! This easy sesame garlic sautéed purple cabbage will change the way you look at this vibrant veggie.

Ingredients

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• 1 small head red (purple) cabbage (or half a large head) [~ 1 pound], white core removed, chopped into 1-inch chunks
• 2 tablespoon extra virgin olive oil
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 2 tablespoon toasted or raw white sesame seeds
• 3 cloves garlic, minced or sliced
• ½ teaspoon maple syrup (optional)
• serve with a drizzle of tahini and date syrup

Instructions

1. Preheat a 12-inch cast iron skillet on the stovetop over medium heat. Once hot, add chopped cabbage, oil, salt and pepper. Use tongs to toss well and sauté over medium heat for 10 minutes.
2. Add sesame seeds, garlic and maple syrup and sauté over low heat for another 6-8 minutes until cabbage is fork tender on the inside and crispy on the outside.
3. Serve immediately while hot. Serve with a drizzle of tahini and date syrup.
4. For storage, allow to cool to room temperature and store in an airtight container in your refrigerator for up to five days. Reheat leftovers on the stovetop or microwave.

Equipment

12-inch cast iron skillet

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Notes

Tip: Don't overcrowd your skillet with the cabbage or it won't get crispy and caramelized.

Store leftover cabbage in an airtight container in your refrigerator for up to five days. Reheat on the stovetop for best results, but microwaving is fine as well.

• Prep Time: 3
• Cook Time: 20
• Category: Side Dish
• Method: Stovetop

• Sesame Seeds
• Vegetables
• Gluten-Free
• Nut-Free
• Paleo
• Refined Sugar-Free
• Vegan
• Cast Iron Skillet
• No-Bake
• One-Pot
• Easy
• Quick