Shawarma-Spiced Sautéed Cabbage
This shawarma-spiced sautéed cabbage recipe simmers the humble brassica in warm, smoky spices until it’s tender with a slight crunch.
Servings: 4
Calories: 203kcal
Ingredients
- 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
I have used this recipe with green cabbage, savoy cabbage, napa cabbage, and even purple cabbage. It comes out great with all the different types of cabbage, but they each have different cook times. The purple cabbage takes the longest.
To shred the cabbage I use the #8 setting on the Breville Food Processor slicer. It’s the widest setting, approximately 1/4”.
Nutrition
Calories: 203kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 43mg | Potassium: 453mg | Fiber: 7g | Sugar: 9g | Vitamin A: 302IU | Vitamin C: 86mg | Calcium: 130mg | Iron: 2mg
