Squashed Cabbage
Elevate your side dish game with "Squashed Cabbage," a simple yet flavor-packed recipe that transforms humble green cabbage into a caramelized, buttery delight. Pan-seared to golden perfection and infused with the warmth of garlic, a touch of red pepper heat, and a bright zing of fresh lemon, this dish strikes a perfect balance of savory and fresh flavors. With just a handful of pantry staples like olive oil, unsalted butter, and seasonings, this quick recipe is ready in under 35 minutes, making it an effortless addition to any meal. Whether topped with a sprinkle of parsley for a vibrant garnish or served simply as-is, this versatile side complements everything from roasted meats to plant-based mains. Perfect for busy weeknights or holiday spreads, "Squashed Cabbage" will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 head (medium-sized) green cabbage
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic
- 0.5 teaspoons red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 1 tablespoon (freshly squeezed) lemon juice
- 2 tablespoons (chopped, optional for garnish) parsley
Instructions
Remove the outer leaves of the cabbage and cut the head into 6-8 thick wedges, keeping the core intact so the wedges hold together.
Peel and finely mince the garlic cloves.
Heat a large skillet or wide pan over medium-high heat and add the olive oil and butter. Allow the butter to melt completely.
Place the cabbage wedges flat-side down into the pan, being careful not to overcrowd. You may need to work in batches if necessary.
Cook the wedges for 5 minutes on the first side without moving them, until they develop a golden-brown sear.
Flip the wedges to the other flat side and cook for another 5 minutes until browned as well.
Once both sides are seared, sprinkle the garlic and red pepper flakes evenly over the cabbage. Lower the heat to medium, cover the pan, and let the cabbage cook for an additional 10-12 minutes, turning occasionally, until tender. You can add 1-2 tablespoons of water if the pan seems dry.
Season the cabbage with salt and black pepper to taste. Drizzle the lemon juice over the top and toss gently to coat.
Transfer the squashed cabbage to a serving plate and garnish with chopped parsley, if desired. Serve warm as a side dish.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 29.7 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1676 mg | 36% | |
*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.
