Spain on a Fork > All Recipes > Tapas > How to Make the Best Cabbage of your Life | Spanish Garlic Cabbage
All Recipes, Tapas / September 27, 2021

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.

Spanish Garlic Cabbage
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.

Spanish Garlic Cabbage
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.

Spanish Garlic Cabbage

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.

Spanish Garlic Cabbage

Key Ingredients & Cookware I used in this Recipe:
SALAD SPINNER
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SHERRY VINEGAR
MEDITERRANEAN SEA SALT

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Watch the Video Below on How to Make Spanish Garlic Cabbage

Spanish Garlic Cabbage
5 from 1 vote
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Spanish Garlic Cabbage

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Servings 4
Calories 130 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. Add the cut cabbage into a strainer and rinse under cold water, then add into a salad spinner and spin the cabbage completely dry

  3. 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

  4. 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

  5. Heat a large deep pan with a medium-high heat

  6. 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

  7. 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

  8. Transfer the cabbage into a large serving dish and sprinkle with finely chopped parsley, enjoy!

Nutrition Facts
Spanish Garlic Cabbage
Amount Per Serving
Calories 130 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 50mg2%
Potassium 467mg13%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 8g9%
Protein 3g6%
Calcium 101mg10%
Vitamin C 103mg125%
Vitamin A 1282IU26%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  1. Nolan Peale

    5 stars
    So that’s what a salad spinner is for. Definitely tastier than what I normally do with cabbage. Will make this one often over the winter.

    11 . Oct . 2021
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 Much love

      11 . Oct . 2021

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