Sauteed cabbage scented with lemon is a simple, very quick side dish — perfect when you have little time but want to put something light, colorful and flavorful on the table. The short pan cooking keeps the cabbage crunchy, while the lemon adds a fresh note that turns this humble vegetable into a surprising dish. The best part? With just a few moves and essential ingredients, the cabbage changes color and takes on delicate pink hues thanks to a natural chemical reaction with the lemon’s acidity. A detail that makes this recipe not only tasty but also visually striking. Perfect alongside meat or fish dishes, it’s a smart solution to give new life to cabbage and bring a touch of freshness to the table.
Other cabbage ideas you might be interested in:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 3 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the sauteed cabbage
I used a mix of white and purple cabbage, but the recipe works perfectly with just one type: choose whichever you prefer or have in the fridge.
- 6 cups cabbage (white and purple)
- Half red onion
- chili pepper (to taste)
- sliced almonds
- lemon juice
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of the sauteed cabbage
Thoroughly wash the cabbage under running water, dry it by patting with kitchen paper, and finely slice it with a knife or a slicer.
In a large pan, heat a few tablespoons of oil with a pinch of chili and sauté the onion cut into rings.
Let it sizzle for a moment, then add the cabbage and continue cooking over medium-high heat for 5 minutes, stirring often.
Then add a heaping tablespoon of sliced almonds and a couple of pinches of salt, and continue cooking for another 2 minutes.
When cooked, turn off the heat, season with salt and pepper to taste and drizzle the cabbage with a nice squeeze of lemon juice. Stir and let rest in the pan for a couple of minutes. You’ll see the beautiful fuchsia tone it takes after adding the lemon.
Transfer the sauteed cabbage scented with lemon to a serving dish, decorate with almond slices and serve warm or at room temperature. Enjoy! Paola.
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