Teriyaki Cabbage Recipe
This ultimate teriyaki cabbage recipe is seasoned to perfection. It is quick and easy to make and is full of sweet and sour flavors.
Ingredients
- 1/2 red cabbage medium size, diced
- 4 cloves garlic diced
- 1 tbsp teriyaki sauce
- sesame seeds to garnish
- oil to taste (olive oil, sesame oil or avocado oil)
- salt and pepper to taste
- parsley flakes to garnish
Instructions
- Prepare the oven and veggies. Preheat the oven to 400 °F (or 200°C). To prepare the cabbage, you need to cut and remove the hard part. Then, chop the red cabbage about 1/2" long. Dice the garlic.
- Sauté veggies. Heat a skillet over medium-high heat and add oil to it. Sauté diced garlic for a few seconds. Then, add red cabbage and sauté until you see the initial sign of browning.
- Season it. Add salt and pepper to taste and stir around. Then add teriyaki sauce and sesame seeds. Continue sautéing for a few minutes.
- Bake it. Then transfer the skillet to the oven and cook it uncovered for about 5 minutes.
- Garnish and serve. Garnish it with parsley flakes and serve it hot or cold. Enjoy!
Notes
Tips for the best sautéed cabbage
- Adjust cooking duration. How long it takes to sauté and bake cabbage depends on how crunchy or soft you like sautéed teriyaki cabbage to be, adjust for cooking time and taste test it.
- Slice the cabbage thin. I like to slice them a little thick, about 1/2 ". If you prefer, you may slice the red cabbage much thinner.
- Add your favorite flavors. Use spices, herbs, and sauces of your choice to customize the flavor.
- Skip oven. You can finish cooking it on the stovetop and skip the oven.
- Double the recipe. Make a double batch of this recipe and save it for later.
Substitutions and variations
- Use other veggies. You may substitute red cabbage with green or white cabbage and similar vegetables such as broccoli, cauliflower, kale or Brussels sprouts.
- Substitute teriyaki sauce. Apple cider vinegar and honey or balsamic vinegar are great alternatives.
- Eat it raw. Make this recipe into a raw red cabbage salad or slaw by dicing it thin.
- Mix it in. Add it to cooked pasta, noodles, potatoes, or rice as a great healthy side dish.
- Make a stir fry. Add your choice of cooked protein (chicken, meat, shrimp, salmon, beans, tofu, sausages, cheese, or eggs) to make it more filling.
- Make it creamy. Make this recipe creamy and serve it with sour cream, soft cheese, or heavy cream.
- Add in some crunch. Add in some roasted nuts and seeds.
- Add on options. Make this recipe by adding fruits such as apples and grapes or vegetables such as mushrooms, carrots, onion, zucchini, celery, spinach, kale, or cucumber.
Equipment
I used a 10-inch cast iron skillet.Storage and reheat
Store this teriyaki cabbage in an air-tight container in the fridge for 3 days. Warm it on a stovetop over low heat or microwave it. It tastes just as good when served cold out of the fridge. You may freeze it for up to 3 months. Then defrost it in the fridge the night before and warm it before serving.Nutrition
Serving: 1gCalories: 82kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 254mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!