Add This One Ingredient To Shredded Cabbage For A Beloved Ina Garten Side Dish Fans Can't Stop Eating

The method works with green, red, or Savoy cabbage, making it versatile for

Ina Garten’s simple sautéed cabbage recipe has become a fan favorite for its rich flavor and ease of preparation. The dish, shared by the Barefoot Contessa in August 2026, relies on just one additional ingredient to transform basic shredded cabbage into a comforting side that people repeatedly request. Home cooks praise its ability to elevate a humble vegetable into something deeply satisfying without complicated steps or hard-to-find items. The key to Garten’s version lies in adding a generous amount of good-quality olive oil while cooking the cabbage over medium heat. This technique allows the edges to caramelize slightly while the interior stays tender, creating a depth of flavor that balances sweetness and savoriness. Garten often recommends seasoning with salt and pepper to taste, letting the oil and cabbage shine without overpowering them.

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The method works with green, red, or Savoy cabbage, making it versatile for different meals and seasons. Why Olive Oil Makes All the Difference Olive oil does more than prevent sticking—it conducts heat evenly and helps draw out the natural sugars in the cabbage as it softens. This process, known as sweating, develops a richer taste compared to boiling or steaming. Fans of the recipe note that the dish pairs well with roasted chicken, grilled fish, or as a bed for grain bowls. Some add a splash of lemon juice or a sprinkle of red pepper flakes for brightness, but many insist the oil alone is enough to make it crave-worthy. How Can You Make It Even Better? To enhance the dish further, Garten suggests cooking the cabbage slowly, stirring occasionally, until it reaches a golden-brown hue at the edges—usually about 15 to 20 minutes.

Using a wide skillet ensures even contact with the pan, promoting uniform

Using a wide skillet ensures even contact with the pan, promoting uniform caramelization. Leftovers store well in the refrigerator for up to four days and often taste even better the next day as the flavors meld. The dish is naturally gluten-free and vegan, fitting a range of dietary preferences. Frequently Asked Questions What type of cabbage works best for this recipe? Any variety of cabbage—green, red, or Savoy—works well, though green cabbage is most commonly used for its mild flavor and firm texture that holds up during sautéing. Can I use another oil instead of olive oil? While other oils like avocado or grapeseed can be used, olive oil is recommended for its flavor and ability to promote even browning; substituting may alter the taste and texture slightly. Is this dish suitable for meal prep?

Yes, the sautéed cabbage keeps well in the fridge for several days and reheats gently in a skillet or microwave, making it ideal for preparing ahead of time.