Creole Sauteed Cabbage
Bring a burst of bold Southern flavor to your table with this Creole Sautéed Cabbage recipe—a perfectly spiced, one-skillet dish that's as versatile as it is delicious. Featuring tender green cabbage infused with aromatic onions, bell peppers, celery, and garlic, this dish is elevated with a medley of classic Creole seasonings like paprika, cayenne, thyme, and oregano. It can be made smoky and hearty with the addition of sliced sausage or kept vegan-friendly for a lighter option. A splash of hot sauce and a simmer in savory vegetable stock ties everything together, creating a side dish or main course that’s full of character. Ready in just 40 minutes, this easy-to-make recipe is the perfect complement to weeknight dinners or festive gatherings. Garnish with fresh parsley for a vibrant finish, and serve it hot for maximum flavor!
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Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) green cabbage
- 3 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalk
- 4 cloves, minced garlic
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 ounces, sliced smoked sausage (optional, for non-vegan version)
- 0.5 cup vegetable stock
- 2 teaspoons hot sauce
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Remove any tough outer leaves from the cabbage. Slice the cabbage into thin strips and set aside.
In a large skillet or wok, heat the olive oil over medium heat.
Add the chopped onion, bell pepper, and celery to the skillet. Saute for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, paprika, cayenne pepper, thyme, and oregano. Stir well to coat the vegetables in the spices and cook for another 1 minute until fragrant.
If using smoked sausage, add it to the skillet and cook for 3-4 minutes until slightly browned, stirring occasionally.
Add the sliced cabbage to the skillet in batches, stirring to combine with the other vegetables after each addition. Cook for 5 minutes, allowing the cabbage to wilt slightly.
Pour the vegetable stock and hot sauce over the mixture. Stir well, cover the skillet with a lid, and reduce the heat to low. Simmer for 8-10 minutes, stirring occasionally, until the cabbage is tender.
Season with salt and black pepper to taste. Remove from heat.
Garnish with chopped fresh parsley, if desired. Serve hot and enjoy your Creole Sauteed Cabbage!
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 43.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3102 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
