If you've been avoiding cabbage, now is the time to give it a try! This easy sesame garlic sautéed purple cabbage will change the way you look at this vibrant veggie.

Sauteed purple cabbage on a white plate with a silver fork and knife over a striped napkin next to the pot of cabbage and small bowls of salt and sesame seeds.

It's time to talk about cabbage, friends! So many people see a head of cabbage as kind of an afterthought veggie. It's good as a garnish or for adding color to a plate, but featuring cabbage over other side dishes such as a medley of roasted vegetables?

My mission here: change your mind with one delicious recipe. I think I can do it, too! This sautéed cabbage is packed with great flavor and nutritional content that you cannot miss. My favorite part about this simple recipe? The vibrant colors!

How to Make Cabbage Taste Good

Raw cabbage has an earthy, somewhat bitter taste. But when it's cooked, the cabbage will easily take on the other flavors in the pot and transforms into a delicious vegetable. It gains a little sweetness as it's cooked, too!

I sauté my purple cabbage in garlic, then add salt, pepper and sesame seeds for the perfectly subtle blend of flavors. I'm telling you, this easy side dish is one of my favorite ways to round out a complete meal!

Ingredients

Red (purple) cabbage
Extra virgin olive oil
Fine salt and black pepper
Sesame seeds
Garlic
Maple syrup (optional)

Instructions

Step 1: Preheat a 12-inch cast iron skillet on the stovetop over medium heat. Once hot, add chopped cabbage, olive oil, salt and pepper. Use tongs to toss well and sauté over medium heat for 10 minutes.

Step 2: Add sesame seeds, garlic and maple syrup and sauté over low heat for another 6-8 minutes until the cabbage is fork tender on the inside and crispy on the outside.

Step 3: Serve immediately while hot or allow to cool to room temperature.

Storage

Store leftover cabbage in an airtight container in your refrigerator for up to five days. Reheat on the stovetop for best results, but microwaving is fine as well.

Serving Suggestions

This red cabbage recipe makes for a delicious side dish to basically any entrée. I personally love serving this alongside Lebanese rice, a quinoa black bean burger or stuffed sweet potatoes. The cabbage is pretty versatile in that it serves as a side for any main course you wish to pair a vegetable with.

Health Benefits of Purple Cabbage

Cabbage is a powerhouse vegetable offering so many health benefits. It is high in fiber, low in calories and loaded with antioxidants, phytochemicals, and vitamins. It is also inexpensive, and just one serving of purple cabbage contains more than HALF of your daily vitamin C intake.

Cabbage's antioxidant properties have been said to have anti-aging and cancer-fighting properties in addition to being great for your memory and urinary tract health. In short: eat more cabbage!

Purple Cabbage vs. Green Cabbage

The obvious difference between purple cabbage and green cabbage is the color, but there are other comparisons as well. In terms of taste, they are similar in flavor and are often used interchangeably, but purple cabbage tends to have a more floral taste whereas green cabbage is just a touch sweeter.

The bigger difference lies in the nutrition of the two. I compared the USDA's nutrition facts of purple cabbage and green cabbage. Purple cabbage contains more iron, vitamin A (by a lot!) and vitamin C. Green cabbage contains more fiber and vitamin K.

Here is a chart comparing the two based on 100g portions of each according to the USDA:

	Purple Cabbage	Green Cabbage
Fiber	2.1 g	2.5 g
Iron	0.8 mg	0.47 mg
Vitamin A	56 µg	5 µg
Vitamin C	57 mg	36.6 mg
Vitamin K	38.2 µg	76 µg

Is Purple Cabbage the Same as Red Cabbage?

Yes! The shades can vary from a deep reddish color to purple, but red and purple cabbage are the same nutrient-dense veggie. It's generally smaller and a bit heavier than green cabbage. I think it has more flavor than green as well!

Other Ways to Enjoy Purple Cabbage

This easy recipe is hands-down the best way to prepare cabbage because I find that the simple seasonings allow the cabbage to really shine. However, purple cabbage also tastes delicious when cooked with balsamic vinegar or apple cider vinegar, depending on the taste you are going for.

I love purple cabbage slaw or purple cabbage salad, especially when paired with green onion and topped with a tangy dressing. I also like German red cabbage, which is basically braised cabbage mixed with apple, vinegar and sugar for a sweet and sour dish. There are just so many good purple cabbage recipes.

More Bright Veggie Dishes

This sautéed purple cabbage is vegan, gluten-free, nut-free and soy-free. It's also free of refined sugar! It's a recipe that everyone at your table can enjoy.

If you make this vibrant, beautiful side dish, I hope you'll tag me on Instagram! I absolutely love seeing your creations inspired by my recipes. It would also make my day if you rated this recipe here on the blog so others are inspired to try it as well!

Easy Sesame Garlic Sautéed Purple Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Author: Elaine Gordon
Total Time: 23 minutes
Yield: 8 1x
Diet: Vegan

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Description

If you've been avoiding cabbage now is the time to give it a try! This Easy Sesame Garlic Sautéed Purple Cabbage will change the way you look at this vibrant veggie.

Ingredients

Scale

1 small head red (purple) cabbage (or half a large head) [~ 1 pound], white core removed, chopped into 1-inch chunks
2 tablespoon extra virgin olive oil
½ teaspoon fine salt
¼ teaspoon black pepper
2 tablespoon toasted or raw white sesame seeds
3 cloves garlic, minced or sliced
½ teaspoon maple syrup (optional)

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Instructions

Preheat a 12-inch cast iron skillet on the stovetop over medium heat. Once hot, add chopped cabbage, oil, salt and pepper. Use tongs to toss well and sauté over medium heat for 10 minutes.
Add sesame seeds, garlic and maple syrup and sauté over low heat for another 6-8 minutes until cabbage is fork tender on the inside and crispy on the outside.
Serve immediately while hot or allow to cool to room temperature and store in an airtight container in your refrigerator for up to five days. Reheat leftovers on the stovetop or microwave.