5-Minute Sautéed Red Cabbage



4 cups red cabbage, shredded

1 tbsp. lemon juice

½ cup low sodium vegetable or chicken broth



3 tbsp. extra virgin olive oil

1 tbsp. lemon juice

1 clove fresh garlic, minced

¼ tsp. sea salt


Optional Additions:

2 tbsp. fresh ginger, grated or ¼ tsp. ground ginger

1 tbsp. sesame seeds

½ tsp. low-sodium soy sauce, liquid aminos, or coconut aminos



  1. Cut the cabbage head into quarters, then slice into ¼-inch thick strips and place in a bowl- let this sit for 5 minutes
  2. Sprinkle the cabbage with the lemon juice (prevents it from turning blue)
  3. In a medium size sauce pan, heat the vegetable or chicken broth over medium heat
  4. When broth begins to steam, add the cabbage and cover with a lid. Let it sit for 5 minutes
  5. While cooking, mix the dressing ingredients and any other additional spices and seasonings in a small bowl
  6. Remove from heat and transfer to a bowl and add dressing and other ingredients, tossing until well combined
  7. Serve and enjoy!
  8. Store leftovers in an airtight container in the refrigerator