Sauteed Cabbage with Fennel
Elevate your side dish game with this flavorful Sautéed Cabbage with Fennel recipe—an irresistible medley of tender green cabbage and aromatic fennel, caramelized to perfection in a luscious blend of olive oil and butter. Infused with the subtle heat of red pepper flakes, the dish gains extra depth from fresh garlic and a bright finish of zesty lemon juice. Perfect for weeknight dinners or as a complement to your holiday table, this quick and easy recipe comes together in just 30 minutes and serves as a nutrient-packed, low-carb alternative to heavy sides. Garnished with fresh parsley and optional fennel fronds, this vibrant dish is as beautiful as it is delicious, making it a must-try for fans of hearty-yet-light vegetable dishes.
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Recipe Information
Ingredients
- 1 head green cabbage
- 1 fennel bulb
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Peel off any damaged outer leaves from the cabbage and cut it in half. Remove the core and thinly slice the cabbage into shreds.
Trim the fennel bulb by cutting off the stalks and fronds (reserve fronds for garnish if desired). Slice the fennel bulb thinly, similar to the cabbage.
Peel and thinly slice the garlic cloves.
Heat the olive oil and butter in a large skillet over medium heat until the butter melts and starts to bubble slightly.
Add the sliced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to let it burn.
Stir in the red pepper flakes and cook for another 30 seconds.
Add the shredded cabbage and fennel slices to the skillet. Stir well to coat them with the oil and butter mixture.
Season with salt and black pepper, and cook while stirring occasionally for 12-15 minutes, or until the cabbage and fennel become tender and lightly caramelized.
Remove the skillet from the heat and drizzle the lemon juice over the sauteed vegetables.
Sprinkle with fresh parsley and toss everything together.
Serve warm as a side dish, optionally garnished with fennel fronds.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1788 mg | 38% | |
*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.
