This 6-ingredient shawarma-spiced sautéed cabbage recipe simmers the humble brassica in warm, smoky spices until it’s tender with a slight crunch. Simmered low and slow, this one-pan dish that transforms cabbage into a richly textured centerpiece.
The flavors are rich and aromatic, with warm shawarma spices infusing each tender strand of cabbage with a zippy, golden essence that’s both hearty and bright. Stewed at the core but still with a slight crunch, and layered with a fragrant depth that makes the whole dish feel plump and satisfying despite its simplicity.
🧾Ingredients in this recipe
This recipe uses my homemade shawarma seasoning, but any store-bough shawarma seasoning works, too.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Heat the oil in a pan over medium heat. Add the onion to the pan. Sauté until the onion becomes translucent and fragrant. You can let the onion brown slightly. Add the minced garlic and shawarma spice blend to the pan. Stir well to coat the onions and garlic with the spices and cook until fragrant, about 1 minute. Add the shredded cabbage and 1/4-1/2 teaspoon of salt to the pan (do this in 2 batches if your pan isn’t big enough). Stir to combine with the spice mixture and cover with a lid. Turn the heat down and simmer for 10 minutes, stir to mix, and cook for an additional 5-10 minutes or until they are tender but still have a slight crunch. Add more salt to taste and stir occasionally to prevent sticking and ensure even cooking. Serve hot as a side dish or with bread as a main dish.
Pro Tip – Browning the Onion
Add extra flavor by cooking the onion until slightly caramelized and brown like we do when we cook Persian Fried Onions.
🥗 What to serve with this recipe
This recipe works great as a side dish or a main and pairs well with potatoes and proteins. If serving as a main, I like to serve it with bread and salad.
Shawarma-Spiced Sautéed Cabbage
Print Recipe SaveIngredients
- ¼ cup oil flavorless, like canola or vegetable
- 1 yellow onion sliced into thin half-moons
- 2 cloves garlic minced
- 3 tbsp shawarma seasoning
- 1 green cabbage medium, approx. 8 cups sliced
- salt to taste
Instructions
- Heat the oil in a pan over medium heat. Add the onion to the pan. Sauté until the onion becomes translucent and fragrant. You can let the onion brown slightly.1/4 cup oil, 1 yellow onion
- Add the minced garlic and shawarma spice blend to the pan. Stir well to coat the onions and garlic with the spices and cook until fragrant, about 1 minute.2 cloves garlic, 3 tbsp shawarma seasoning
- Add the shredded cabbage and 1/4-1/2 teaspoon of salt to the pan (do this in 2 batches if your pan isn’t big enough). Stir to combine with the spice mixture and cover with a lid. Turn the heat down and simmer for 10 minutes, stir to mix, and cook for an additional 5-10 minutes or until they are tender but still have a slight crunch. Add more salt to taste and stir occasionally to prevent sticking and ensure even cooking.1 green cabbage, salt
- Serve hot as a side dish or with bread as a main dish.
Notes
Nutrition
🥗 More Vegetable Side Dishes
The perfect veggie dish can steal the show at your dinner table.
