Easy Garlic Cabbage and Broccoli recipe is so delicious! Very quick and easy to do and perfect as a side dish for Thanksgiving or Christmas or indeed any time!
Easy Garlic Cabbage and Broccoli! Well! This is super easy and so tasty! There are very few ingredients, but when combined, the flavor is quite something! Even kids like this dish, despite the fact it has cabbage in. I usually make this recipe every couple of weeks to go with a roast dinner or with sausages, mash and gravy! You can certainly make it as part of a fancy meal or a simple weeknight dinner. It’s perfect for Thanksgiving, especially because you can make it ahead in the morning and just warm it through when you’re ready to serve.
For this easy galic cabbage and broccoli recipe, I’ve used Savoy cabbage, but white cabbage is also really delicious. I tend to use whatever cabbage is on offer, so I can promise you whichever you choose will be absolutely delicious! If you’re not a fan of broccoli, zucchini cut in to small batons will also work very well. Really, the sky’s the limit, so don’t be afraid to mix and match your favorite vegetables and see what works best for your family. Be sure to check out all our other side dishes too! And if your looking for a nice roast dinner recipe to go with our easy garlic cabbage and broccoli, take a look here, roast dinner recipes. There’s roast pork and crackling, roast chicken, pot roast beef (slow cooker), and many more!
Enjoy our Easy Garlic Cabbage and Broccoli!
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Serves: 4 – 6
Ingredients:
1 Broccoli, cut in to small florets
1/2 Cabbage (I used Savoy)
5 Cloves Garlic, crushed
3 Tablespoons Butter (or Olive Oil)
Salt and Pepper
2 Tablespoons of Boiling hot water
Instructions:
1. Shred the cabbage so it is in thin strips and cut the broccoli into small florets. (This will make it cook faster).
2. In a saucepan of boiling water, blanch the florets and cabbage for about 5 minutes and then strain under cold running water.
3. Meanwhile, add the butter or olive oil to a pan with the crushed garlic, and also the cabbage and broccoli.
4. Over a medium heat, stir the ingredients in the pan making sure everything is coated with the garlic. Season with salt and pepper. Add 3 tablespoons of boiling hot water.
5. Turn the heat down to low and cover with the pan lid and allow to cook through until tender. (approximately 10 minutes).
**Tip: if you see the cabbage or broccoli is beginning to burn add a few more tablespoons of water and give it a quick stir).
6. Serve when tender.
** You don’t need to do step 2 in the instructions, however, I find it makes the vegetables much more tender and retains the lovely vivid colour when you are stir frying.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s a few more lovely side dishes for you to enjoy!
Try our lovely Creamy Garlic Mushrooms to go with this. It’s quick, easy and so delicious!
Easy Garlic Cabbage and Carrots
Creamy Dauphinoise Layered Potatoes
- 1 Broccoli cut in to small florets
- 1/2 Cabbage I used Savoy
- 5 Cloves Garlic crushed
- 3 Tablespoons Butter or Olive Oil
- Salt and Pepper
- 2 Tablespoons of Boiling hot water
-
Shred the cabbage so it is in thin strips and cut the broccoli into small florets. (This will make it cook faster).
-
In a saucepan of boiling water, blanch the florets and cabbage for about 5 minutes and then strain under cold running water.
-
Meanwhile, add the butter or olive oil to a pan with the crushed garlic, and also the cabbage and broccoli.
-
Over a medium heat, stir the ingredients in the pan making sure everything is coated with the garlic. Season with salt and pepper. Add 3 tablespoons of boiling hot water.
-
Turn the heat down to low and cover with the pan lid and allow to cook through until tender. (approximately 10 minutes).
-
**Tip: if you see the cabbage or broccoli is beginning to burn add a few more tablespoons of water and give it a quick stir).
-
Serve when tender.
-
** You don't need to do step 2 in the instructions, however, I find it makes the vegetables much more tender and retains the lovely vivid colour when you are stir frying.
Dean says
Blanching 5 minutes is too much, maybe 2 minutes at most, or it will be mushy and unappetizing. Then toss with garlic and olive oil, then roast in a 350° oven for about 10 minutes. Perfect.