- Cabbage adds fiber to support heart health and digestion.
- Havarti cheese melts over the cabbage for a buttery flavor.
- This side dish comes together in just three easy steps.
This Cheesy Sautéed Cabbage is a cozy side dish that takes simple green cabbage to the next level. The fiber-rich cabbage becomes tender and slightly caramelized, with just enough bite to hold its shape. Creamy havarti cheese adds calcium and coats the cabbage in a blanket of buttery flavor. To balance the creaminess, we top the cabbage with crispy panko breadcrumbs for a toasty finish. It’s an easy yet impressive recipe that comes together with minimal effort, making it perfect for weeknight dinners and special occasions alike. Serve it alongside roasted chicken, pork tenderloin or baked fish for a comforting and satisfying meal. Check out our expert tips for success below.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- If you can’t find caraway, feel free to omit it, or use cumin seed or fennel seed in its place.
- Love dill? Try this recipe with dill havarti cheese, which has a light, grassy and slightly tangy flavor.
- Cooking the cabbage uncovered at first helps the browning process start. Then adding water and covering helps it to steam and become tender. The water evaporates so the cabbage can continue to caramelize without burning.
Nutrition Notes
- Cabbage is an excellent source of vitamin C, which helps support and improve immune health. The vegetable also adds fiber to the dish. Eating enough fiber has many health benefits, including improving blood sugar and heart health as well as supporting digestion.
- Cheese, like the havarti used in this dish, offers calcium, a nutrient needed for strong, healthy bones. However, eating cheese may increase your sodium intake. If you’re watching your sodium consumption, try swapping in a low-sodium cheese in place of the havarti.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
