Cabbage is a humble, inexpensive vegetable that shows up in cuisines worldwide, from crunchy slaws to hearty braises and fermented favorites like sauerkraut. It’s naturally low in calories yet high in fiber and vitamin C, making it a smart choice for adding volume to meals without weighing you down. This article breaks down the calorie counts for common cabbage preparations and includes a simple, flavorful sautéed cabbage recipe that’s ready in minutes.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g), cored and chopped
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) apple cider vinegar (optional)
- 1 tablespoon (15 g) butter (optional, for richness)
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage, salt, and pepper. Toss to combine. Cook, stirring every 2–3 minutes, until the cabbage is wilted and tender-crisp, about 8–10 minutes. If it starts to stick, add a splash of water or broth.
- If using, stir in the apple cider vinegar and butter. Cook for 1 more minute. Taste and adjust seasoning.
- Serve hot as a side dish.
Tips
- Substitutions: Use red cabbage or savoy cabbage instead of green. Red cabbage will turn a brighter purple with acid; savoy is more delicate and cooks faster. You can also swap olive oil for canola or avocado oil.
- Storage: Leftover sautéed cabbage keeps in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop or microwave.
- Common mistake: Overcrowding the pan. If you add too much cabbage at once, it will steam instead of sauté. Cook in batches if needed, or use a very large skillet.
- Flavor boost: Add a pinch of caraway seeds or a splash of soy sauce for a different twist. A sprinkle of red pepper flakes adds heat.
Serving Suggestions
Serve this sautéed cabbage alongside roasted chicken, grilled sausage, or pork chops. It also works well as a filling for tacos or as a topping for grain bowls. For a vegetarian meal, pair it with rice and beans.
Variations
- Garlic-Ginger Cabbage: Add 1 teaspoon grated fresh ginger with the garlic and finish with a teaspoon of sesame oil.
- Bacon-Braised Cabbage: Cook 2 slices of chopped bacon first, then use the rendered fat instead of olive oil. Add 1/4 cup (60 ml) chicken broth and simmer covered for 10 minutes.
- Spicy Cabbage: Stir in 1 tablespoon gochujang (Korean chili paste) or sriracha with the garlic for a kick.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store in a sealed container for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes, or microwave in 30-second bursts until hot. The texture will soften further, which is fine. You can also freeze sautéed cabbage for up to 2 months, though it will be very soft when thawed—best used in soups or stews.
Frequently Asked Questions
How many calories are in a cup of raw cabbage?
A cup of chopped raw green cabbage has about 22 calories. It’s mostly water and fiber, so it’s very low in energy density.
Does cooking cabbage change its calorie count?
Cooking itself doesn’t add or remove calories, but the oil, butter, or other ingredients you use do. Our sautéed recipe adds about 60 calories per serving from oil and butter.
Is cabbage good for weight loss?
Cabbage is low in calories and high in fiber, which can help you feel full. But no food alone causes weight loss; it’s about overall diet and lifestyle. (We’re not making medical claims, just stating facts.)
Can I eat cabbage raw?
Absolutely. Raw cabbage is crunchy and great in salads or slaws. Just shred it thinly and dress it with a vinaigrette to soften it slightly.
Which cabbage has the fewest calories?
All varieties—green, red, savoy, and napa—are nearly identical in calories, about 20–25 per cup raw. The difference is mainly in texture and flavor.
How do I store a whole head of cabbage?
Keep it in the crisper drawer of your fridge, unwashed, in a plastic bag with a few holes. It will last for 2–3 weeks. Once cut, wrap tightly and use within 5 days.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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