Fried Cabbage is a fabulous side dish that is not only super easy to make but also a very quick side dish as well as being delicious. Think you don’t like cabbage? Well…think again! Be prepared to change your mind! This is one of our favorite dishes and so very adaptable. My family has always loved it and so have I, and not in the least for its ease of preparation. It is also incredibly tasty!
Cabbage is one of those vegetables that is incredibly delicious raw as in salads/coleslaws, but once cooked it becomes either amazing, like in this cabbage rolls casserole, or loathsome. A lot depends on your cooking method and how long it has been cooked for. Fried Cabbage is the perfect way to cook it so that everyone loves it. I think if you hate cabbage and try this, you will be converted into a card-carrying Fried Cabbage Lover!
WHAT DO YOU NEED TO MAKE FRIED CABBAGE
This is a basic recipe for Fried Cabbage, there is nothing complicated about what you need or how you cook it. I will give suggestions for dressing it up a bit further on.
|1 large onion, peeled and diced|
|1 medium head of white cabbage, trimmed, cored, and sliced|
|1 TBS oil|
|2 TBS butter|
|1 tsp sugar|
|Salt and black pepper to taste|
|¼ cup of water or vegetable stock|
HINTS AND TIPS FOR MAKING THE BEST FRIED CABBAGE
I guarantee if you make this Fried Cabbage recipe or one of its variations there will be no leftovers!
- Read through the recipe several times to familiarise yourself with any ingredients you might need or any equipment you will need to use.
- Assemble all of your ingredients and tools/pans needed before you start. This will help to prevent you from making any errors or leaving out anything integral to the recipe and its success.
- Use a non-stick pan to make sure that none of the ingredients stick to the pan.
- Chop your onion finely. They will blend in much better with the cabbage if you do this.
- Do not grate the cabbage. You want to slice it into shreds 1/3 to ½ inch in thickness. This will give you the best texture and finish.
- I recommend using white cabbage. Savoy or Chinese cabbage is not hardy enough to stand up to this method of cooking and becomes very limp, watery, and unappealing if prepared this way. They are best served in other ways.
- To remove the core, cut the cabbage in half horizontally and then using a sharp knife, cut a wedge on either side of the core, enabling you to easily lift it out and discard.
- If you are not fond of shredded cabbage, feel free to chop the shreds into smaller bits, but not too small as you want a dish with plenty of texture. Personally, we like it shredded
- I use a mix of oil and butter to cook the cabbage and onions in. Adding a bit of oil means you can heat your pan/butter to a higher temperature without the risk of the butter burning.
- I always add a bit of sugar when I am sautéing the cabbage as it helps to get rid of any bitterness which might be present and aids in the caramelization.
- You do not want to cook your cabbage to a mush, but neither do you want to leave it too crisp. Somewhere in the middle of the two is ideal. You want it to be meltingly tender without being mushy.
- Always stir an extra bit of butter in at the end. This adds a special richness that is very much enjoyed.
- Alternatively, you can add 5 to 6 slices of thick bacon, chopped and fry this first in a tiny bit of oil until crisp. Scoop out with a slotted spoon and reserve. Fry your cabbage and onion in the bacon drippings until the cabbage is tender, stirring in the cooked and crumbled bacon at the end. If using bacon, leave out the butter.
- To turn this into a really lush side dish or even a main dish for your vegetarian family members or friends, mix the sautéed cabbage with some boiled buttered noodles and pass the cheese.
HOW TO COOK FRIED CABBAGE
Prepare your vegetables.
Peel your onion. Lop off the stem end and the top end. Cut in half lengthwise and peel away the skin, discarding. Working with each half at a time, place the onion, cut side down, on your cutting board.
Using a sharp knife, making lengthwise cuts about ¼ inch apart all the way down the length of the onion towards the stem end, leaving the stem end intact. Once you have done this, cut the onion crosswise, again in ¼ inch lengths, and holding onto the stem end for leverage. Your onion is now perfectly cut.
To prepare your cabbage cut it in half lengthwise. Make a wedge cut on either side of the core. Remove and discard the core. Cut the cabbage crosswise into shreds, about 1/3 to ½ inch in thickness.
Heat a large skillet over medium heat. Add the oil and half the butter. Put in the onions. Cook and stir until the onion begins to soften. Add the cabbage. Sprinkle with the sugar and season to taste with salt and black pepper.
Continue to cook, stirring it frequently, until the cabbage begins to soften. Add the water and cover. Cook and steam over low heat until the cabbage has softened completely. Remove the cover and cook for a few more minutes until the cabbage starts to caramelise in places. Stir on the remaining butter. Taste and adjust seasoning as required.
Your cabbage is now done and ready to serve.
SUGGESTIONS FOR SERVING FRIED CABBAGE
You can add some bacon or even chopped carrot to your fried cabbage as above. It is incredibly delicious when done this way. This makes a great side dish for almost anything. Meat, poultry, fish. If you add buttered noodles it becomes even heartier. My children especially love it done this way.
I enjoy the leftovers reheated and tossed together with some Udon noodles along with a splash of dark soy sauce, some Mirin (Rice Wine), and a dollop of hoisin sauce. Voila! Tasty Chinese Cabbage and Noodles!
One thing is for certain and that is if you give this fabulous recipe a shot you will become a real cabbage lover! This tasty dish is destined to become an oft-requested family favorite! Super delicious, easy to make, economical, and quick, it is also incredibly low carb. (If you leave out the sugar, completely low carb, and keto-friendly.) What have you got to lose!Print
- 1 large onion, peeled and diced
- 1 medium head of white cabbage, trimmed, cored, and sliced
- 1 TBS oil
- 2 TBS butter
- 1 tsp sugar
- Salt and black pepper to taste
- ¼ cup of water or vegetable stock
- Prepare your vegetables.
- Heat a large skillet over medium heat.
- Add the oil and half the butter. Add the onions.
- Cook and stir until the onion begins to soften. Add the cabbage.
- Sprinkle with the sugar and season to taste with salt and black pepper.
- Continue to cook, stirring it frequently, until the cabbage begins to soften. Add the water and cover.
- Cook and steam over low heat until the cabbage has softened completely. Remove the cover and cook for a few more minutes until the cabbage starts to caramelise in places. Stir on the remaining butter. Taste and adjust seasoning as required.
- You can add one peeled and chopped carrot along with a diced bell pepper along with the onion.
- If you like garlic, add a couple of cloves of garlic, peeled and crushed.
- This cabbage is really nice tossed together with cooked buttered noodles and served with grated cheese sprinkled over top.
One variation is to fry a couple of rashers of bacon in the skillet until crisp before adding the onion. Remove the bacon and crumble. Cook the onion in the bacon fat along with a bit of butter and oil. Continue as above. Stir in the crumbled bacon at the end and heat through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 160
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.