This peanut butter sautéed cabbage recipe is a rich and flavorful dish with a creamy, nutty sauce. The chopped cabbage is simmered until tender and lightly sweet letting it fully absorb the creamy peanut butter goodness. With just a few simple, earthy ingredients, you can create a delicious and satisfying side dish packed with flavor.
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Sautéed cabbage with peanut butter is a traditional African side dish which is typically served with rice, chapati and maize meal (commonly known as sadza, nshima or ugali depending on the region). As the pairing of peanuts and vegetables is deeply rooted in African cuisine, so is this peanut cabbage dish.
Even though I learnt to prepare this dish in South Africa and Zimbabwe, it’s also found in the regions of east and west Africa.
Cabbage is a great vegetable to use in many dishes, it’s not only nutritious and tasty but also budget friendly. You can divide a cabbage head and prepare multiple dishes with it.
Part can be made into a soup, like this easy to prepare green cabbage soup or Savoy cabbage soup. You can also use it in almost any meat stew, or you can make South African chakalaka with it, a delicious vegetable stew.
Peanut cabbage ingredients
- Cabbage: For this recipe, use a head of either green or white cabbage. The natural sweetness of this type of cabbage comes out after sautéing.
- Garlic and onion: The aromatics that provide depth of flavor. Use any type of onion you have at home (yellow, white or shallots). Fresh garlic cloves are preferred over garlic powder.
- Peanut butter: For best results, use unsweetened, natural peanut butter to create a smooth and creamy texture. But any peanut butter you have on hand or prefer will work just as well.
- Oil and butter: I use a combination of unsalted butter and olive oil to sauté the cabbage and aromatics. A combination of both provides a higher smoking point which is ideal since the cabbage is sautéed over medium to high heat for the best results. Another great option is to use ghee.
- Seasoning: Kosher salt and freshly ground black pepper for seasoning. For extra heat add a teaspoon of chili flakes, but this is optional.
- Peanuts: For garnish add chopped peanuts which are first lightly toasted in a dry pan (without oil).
- Parsley: For extra flavor and color add chopped fresh parsley.
How to make sauteed cabbage with peanut
- Cut the cabbage and onion: Cut the cabbage in half and remove the inner core. Then cut the cabbage as desired. Either slice in thin strips or chop in bite-size pieces. Peel and dice the onion and mince the garlic.
- Fry the onions and garlic: Heat olive oil and butter in a large skillet or frying pan over medium high heat and cook the onions until translucent. Then add the garlic and cook for another minute.
- Sauté the cabbage: Add the cabbage to the pan and sauté for 15 to 20 minutes until the cabbage has softened. Stir frequently. Should the cabbage start to burn to the pan, add a dash of water and keep cooking. The cabbage is cooked over medium high heat to make sure it gets a nice brown color.
- Add seasoning: Reduce the heat to medium low. Season with salt, pepper and chili flakes.
- Add the peanut butter: Stir in the peanut butter and a bit of warm water and keep stirring until the peanut butter is melted and integrated with the cabbage. Use warm water in order to not stop the cooking process of the cabbage.
- Simmer the peanut cabbage: Once combined, cover with a lid and leave to simmer for 10 minutes to allow the cabbage to soften further and to absorb the flavors of the peanut butter.
- Serve: Serve warm and garnish with fresh parsley and chopped peanuts. You can first lightly toast the peanuts in a dry pan (without any butter or oil) and then roughly chop.
What to serve with peanut butter sautéed cabbage
In African countries, this peanut stewed cabbage is usually served as a side dish with staple foods like maize meal, which is similar to polenta, rice, chapati or other flat bread. Serve with rice dishes like South African yellow rice or spicy rice with tomatoes and peppers.
As for protein, this dish combines well with any grilled meat, chicken or fish. Try this pan fried trout, lemon and herb chicken skewers or chicken saltimbocca. Or serve with typical South African dishes like South African bobotie and vegetarian lentil bobotie.
Serve as a side dish over chestnut mashed peanuts, mashed sweet potatoes and with garlic green beans.
How to store
Store any leftovers in an airtight container in the fridge for up to 3 days. Re-heat in the microwave oven or in a pan over low heat until warm.
Peanut butter sauteed cabbage
Ingredients
- 5 cups (500 grams) green cabbage
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons peanut butter smooth
- ⅓ cup (100 ml) warm water
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- peanuts toasted and chopped
- fresh parsley chopped
Instructions
- Cut the cabbage in half, remove the inner core and slice into thin strips or squares. Peel and finely chop the onion and mince the garlic.
- Heat the butter and olive oil in a large frying pan or skillet over medium high heat. Sauté the onions for 3 minutes until fragrant. Add the garlic and cook for 1 minute.
- Then add the cabbage and sauté for 15-20 minutes while stirring occasionally until the cabbage is soft. Keep the heat to medium high in order to caramelize and slightly brown the cabbage. Add a little bit of water, if needed, to prevent the cabbage from burning.
- Season with salt, pepper and chili flakes to taste. Turn the heat down to medium low.
- Then stir the peanut butter in the cabbage and keep stirring until the peanut butter is mixed and melted with the cabbage. Add the warm water, cover with a lid and leave to simmer on low heat for 10 minutes.
- Remove from the heat, stir and serve warm. Garnish with chopped and toasted peanuts.
