Purple Cabbage Sauté

Here is a simple affordable side that you can make for dinner or use in your Sunday meal-prep. This Purple Cabbage Sauté is not only beautiful parked next a main dish but it’s also good all on it’s own so, you can make an meal out of this one dish.

Ya’ll know- I love two things when it comes to meal time- leftovers and finding new ways to feed cabbage to my family. This purple cabbage recipe checks both those boxes because it is delicious hot, right out of the pan or you can eat it cold the next day.

Some weeks my family eats about 3 heads of cabbage. Does that sound like a lot? I try to mix it up between red/purple and green cabbage and spice it up and way I can!

Things I ❤️ about cabbage…

✓ It’s delightfully delicious 
✓ It’s affordable so it saves you money
✓ It fills you up and leaves you satisfied without feeling full
✓ It can be served hot or cold making it great for coleslaw or hot dinner
✓ It’s nutrient dense means it’s good for you
✓ It reheats well making it great for leftover lunches
✓ It can make great keto pasta, keeping those carbs down
✓ It’s Lectin and gluten free
✓ It’s vegan 
✓ It’s plant based 

Purple Cabbage Sauté

PREP TIME: 5 MIN
COOK TIME: 12 MIN
TOTAL TIME: 17 MIN

INGREDIENTS

Here’s all the goodies you will need to make Purple Cabbage Sauté.

For the Cabbage

• 1-2 tbsp avocado oil

• 1 head of purple cabbage- sliced

• 1 c arugula (stem removed)

• 1/4 red onion sliced thin

• 1/4 c fresh oregano (nothing compares to fresh oregano)

For the Sauce

• 1 tbsp champagne vinegar

• 1 tbsp coconut aminos

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp minced garlic

• 3 tbsp avocado oil

• 1/2 tsp iodized sea salt

• 1/2 tsp black pepper

INSTRUCTIONS

Here’s how to make Purple Cabbage Sauté at home.

For the Cabbage

1. Make sauce and set aside

2. In a large sauté pan with a lid, heat avocado oil over medium to low heat

3. Add cabbage and cover with lid, cook for 10 minutes, stirring occasionally

4. Stir in fresh oregano and onion, replace lid and continue cooking for 2 additional minutes

5. Add arugula and sauce, stir until cabbage is completely covered and arugula wilts, remove from heat and serve.

For the Sauce

1. In a glass measuring cup combine champagne vinegar, coconut aminos, onion powder, garlic powder, minced garlic, avocado oil, salt, and black pepper. Mix with a whisk until combined.

Here’s the printable recipe…

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Purple Cabbage Sauté

Author: Lectin Free Wife

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

For the Cabbage

• 1-2 tbsp avocado oil
• 1 head of purple cabbage- sliced
• 1 c arugula (stem removed)
• 1/4 red onion sliced thin
• 1/4 c fresh oregano 

For the Sauce

• 1 tbsp champagne vinegar
• 1 tbsp coconut aminos
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp minced garlic
• 3 tbsp avocado oil
• 1/2 tsp iodized sea salt
• 1/2 tsp black pepper

Instructions

For the Cabbage

1. Make sauce and set aside 
2. In a large sauté pan with a lid, heat avocado oil over medium to low heat
3. Add cabbage and cover with lid, cook for 10 minutes, stirring occasionally 
4. Stir in fresh oregano and onion, replace lid and continue cooking for 2 additional minutes
5. Add arugula and sauce, stir until cabbage is completely covered and arugula wilts, remove from heat and serve.

For the Sauce

1. In a glass measuring cup combine champagne vinegar, coconut aminos, onion powder, garlic powder, minced garlic, avocado oil, salt, and black pepper. Mix with a whisk until combined.

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