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Quick Cabbage

I love Chinese cabbage because it’s so tender, making it cook quickly and easy to eat. Because it’s a power food, it’s incredibly good for you, especially with garlic and olive oil. I find that even people who don’t love cabbage, like Chinese cabbage, especially cooked like this. Makes 4 – 6 servings depending on the size of the head of cabbage.
Servings: 4 -6 people
Author: Angela Marinelli, M.S., M.Ed. - Nourishment Connection


  • One head Chinese cabbage washed and cut (I cut out the spine and eat separately because it holds more water)
  • 1 TBS extra virgin olive oil
  • 2 cloves garlic
  • sea salt and black pepper to taste


Ahead of time

  • Wash one head of Chinese cabbage by separating each leaf (a cross between a head of lettuce and a head of cabbage).
  • Peel your garlic.

Cut Cabbage

  • Remove spine (use for another salad) and trim off any rough edges. (The spine contains more water and dilutes the leaves if you cook them together.)
  • Cut the leaves in half and stack the like-sized leaves on top of one another.
  • Roll the leaves and cut them on a bias in approximately 1/4″ shreds.


  • Get a deep and wide saute or fry pan (I prefer a stainless pan).
  • Cover the bottom of the pan with the extra virgin olive oil.
  • Grate 2 cloves of garlic right into the olive oil in the pan.
  • Turn on medium heat.
  • Add the cabbage as soon as the oil starts to get warm – don’t let the garlic get brown. Immediately move the cabbage in the pan (I use tongs) and cover it evenly with oil and garlic.
  • Let cook for 2-3 minutes and sprinkle pinch of salt and pepper to taste.
  • Move and stir the cabbage again. It will begin to wilt and collapse in the pan, taking up much less space (like spinach does when it cooks) – this means it’s done.
  • Don’t overcook – it only takes about 3 minutes, never more than 5 (if you have a really big head of cabbage).


Keep tasting as you turn the cabbage to adjust your salt and pepper.
Copyright Nourishment Connection 2011