How to Make the Best Cabbage of your Life | Spanish Garlic Cabbage
In this recipe, we´re going to grab one of the most underrated vegetables and create an extraordinary dish. We´re talking Spanish Garlic Cabbage. This dish has so many beautiful flavors, it´s easy to make and with the technique we´re going to prep the cabbage in, it´s going to have the most incredible texture.
This is the perfect side dish for any meal, but you can also serve it as a tapas appetizer next to a crusty baguette. It can be served piping hot or even at room temperature. Either way, the flavors & textures will blow you away.
To make this recipe, I used half a head of green cabbage and half a head of red cabbage. You can use just one color of cabbage if you like. But by using both, it adds more depth of flavors and gives it a beautiful presentation.
TIPS & TRICKS to Make this Recipe: I used a salad spinner to dry the washed cabbage. As it makes it so much easier and gives you an easy clean up. If you don´t have a salad spinner, I highly recommend one, otherwise, you can just pat the cabbage dry with paper towels or a dishcloth. Making sure it´s completely dry before cooking.
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Watch the Video Below on How to Make Spanish Garlic Cabbage
Spanish Garlic Cabbage
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 head green cabbage
- 1/2 head red cabbage
- 6 cloves garlic
- 1/2 tbsp sherry vinegar 8 ml
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Remove a couple of the outer leaves from a head of green and a head of red cabbage, cut each head in half, for this recipe we´re only using half the head of each cabbage, cut the halfs into 2 evenly sized pieces and cut off the core, slice the cabbage into 1/4 inch (.635 cm) thick slices
Add the cut cabbage into a strainer and rinse under cold water, then add into a salad spinner and spin the cabbage completely dry
Place the sliced cabbage over paper towels, making sure it´s all in a single layer, evenly spread 1 tbsp (17 grams) of sea salt over the sliced cabbage and let it sit for 30 minutes
After 30 minutes transfer the cabbage back into the strainer, give it a quick rinse to remove the salt and add back to the salad spinner and dry completely
Heat a large deep pan with a medium-high heat
After 5 minutes and the pan is hot, add in 2 tbsp extra virgin olive oil and the sliced cabbage, mix together so all the cabbage is coated in the olive oil, then mix every 2 to 3 minutes so the cabbage is evenly sauteed
After a total cooking time of 10 minutes and the cabbage has a golden sauteed color and some pieces have a crusty sear, add in 6 cloves garlic roughly chopped, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, mix continuously for 1 to 2 minutes, or until the garlic is lightly sauteed and fragrant
Transfer the cabbage into a large serving dish and sprinkle with finely chopped parsley, enjoy!
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