Low Sodium Vegan Sautéed Cabbage

Total time25 min

Prep time10 min

Cook time15 min

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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
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1 small head green cabbage (about 2 lb), cored and thinly sliced
4 cloves garlic, thinly sliced
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
1 tbsp apple cider vinegar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
2
Add the cabbage in a single layer — it will mound high at first. Cook undisturbed for 3–4 minutes, until the bottom layer is lightly charred at the edges and beginning to wilt.

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