Low Sodium Garlic-Herb Sautéed Cabbage

Total time25 min

Prep time10 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 small head green cabbage (about 2 lb), cored and thinly sliced
4 cloves garlic, minced
1 tsp fresh thyme leaves
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, or to taste
1 tbsp apple cider vinegar
2 tbsp fresh parsley, finely chopped

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
2
Add the sliced cabbage in an even layer and cook, undisturbed, for 3–4 minutes until the edges begin to brown and char slightly. Toss and continue cooking for another 3–4 minutes until the cabbage is wilted and golden in spots.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!