Do you want to impress your family and friends at the next dinner party or holiday gathering? If yes, then you will want to add this delightful fried cabbage side dish to the menu! Super easy to make, and absolutely delicious every single time.
Believe me when I say…not only can the novice cook easily pull this one off, but also make a dish that ends up being the star of the show!
It really is that simple to make and mouth watering at the same time.
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Not Your Typical Go-To
Cabbage in general, isn’t exactly a vegetable that comes to mind immediately when preparing a meal. Vegetables like broccoli, corn, tomatoes, beans, squash, and carrots are the staple veggies I think most of us tend to navigate toward, most of the time. That is one reason fried cabbage is the perfect side dish for any occasion. Something different to mix things up!
While growing up, my mom always prepared the typical corned beef (or ham) and cabbage meal from time to time. This was especially true on St. Patrick’s Day. She always used the boiled method for that dish, and I absolutely loved and looked forward to it every year.
My entire world changed when I was introduced to fried cabbage… this recipe in particular!
While this fried cabbage recipe only requires a few ingredients, the overall flavor is quite robust and pairs beautifully with virtually any meat or other side dish you can think of. The carmelization of the onion produces a sweet yet savory aspect that compliments the cabbage, with the end result being a smooth, buttery flavor that melts in your mouth. Yum!
Nowadays, I couldn’t tell you when I last had boiled cabbage. The fried method took over!
- Durable, dishwasher safe.
- Premium non-stick coating.
- Sturdy Helper handle.
- 6 Qt.
Preparation Tips
Whenever I make this dish, I begin by getting my vegetable prep work out of the way before anything else. While I’m doing that, I also have my large pan on the stovetop, set at medium-low heat, so the pan has time to get hot.
I tend to use a yellow onion most of the time. A vidalia onion will give you a slightly sweeter flavor if that is what you prefer.
Tip #1: I always remove the outer most layer of the onion and rinse before cutting. It’s important to chop the onion in bite sized pieces, to allow for a bit of shrinkage.
Tip #2: Remove any wilted outer leaves on the head of cabbage, before rinsing. After you’ve cut the cabbage in half and removed the core, Slice in 1/4 – 1/2 inch thick sections.
Tip #3: It’s important to keep the chopped pieces of onion uniform in size, as well as the slices of cabbage. It will help the vegetables cook at an even temperature.
Tip #4: Be sure your pan has been pre-heating on medium low for 7-10 minutes. Cooking the onions on a lower temperature over time, will allow the sugars to come through and the onions to properly carmelize.
Tip #5: Allow the onions to cook until soft and transparent, before adding the sliced cabbage. When you do add the cabbage, it will look like a lot. Just remember all of the vegetables will cook down in time.
Tip #6: I typically use olive oil for this recipe, but a mix of oil and butter will add a little more to the overall flavor.
Tip #7: Covering the cabbage in the beginning allows the natural water in the vegetables, to come through. However, if you find your vegetables sticking to the pan, you may need to add just a bit of water.
Ingredients
- 1 Medium/Large head of cabbage
- 1 Medium sized yellow (or vadalia) onion
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1/2 – 1 Tablespoon Kosher salt (or to taste)
- 1/2 – 1 Tablespoon ground black pepper (or to taste)
Extra Ingredients (If Desired)
- 1 Teaspoon garlic powder
- 2-3 Tablespoons finely chopped green onion.
Tools You Will Need
- Large cutting board
- Sharp Chef (or Butcher) Knife
- Large 5-6 quart deep frying pan
- Pair of tongs
- Measuring spoons
Step By Step Instructions
1. Place your frying pan on the burner and set the temperature to medium low heat.
2. Once the pan is hot (approximately 7-10 minutes), add the oil and swival the pan around in your hand, to allow the oil to spread.
3. Next, add the onion, cover and sauté on medium low heat for approximately 12-15 minutes, tossing with the tongs occasionally.
4. Uncover and continue to sauté for another 3-5 minutes, occasionally tossing until golden brown.
5. Add the cabbage (along with green onion if desired), and stir into the yellow onion.
6. Add the kosher salt, black pepper, (and garlic powder if desired). Cover and sauté approximately 20 minutes, occasionally tossing the mixture.
7. Uncover and continue to sauté over medium low heat for another 10-15 minutes until desired texture and crunch ratio.
8. Remove from heat and serve with your favorite meat and starch.
Mmm…Leftovers
We usually do have another serving or two left over whenever we make fried cabbage, and I’m totally okay with that! You can safely store the leftovers in an airtight container for up to 3-5 days.
When you’re ready to have a little more, reheat in a microwave container for a minute or two, or on the stovetop in a shallow pan. I prefer the pan method. It just adds a little more life back into it 🙂
Other Dishes That Pair Well With Fried Cabbage
The sky is the limit. Fried cabbage really does work well with so many things. It’s amazing with ham and corned beef, of course. It’s also a nice compliment to pork loin or chops, chicken, fish, sausage or brats.
Again, the sky is the limit there. The flavor is just so universal and refreshing.
As for other sides, mashed potatoes are always an excellent choice to pair with fried cabbage. Other satuéed vegetables such as squash, are also delicious. Green beans, coleslaw, mushrooms, rice, garlic bread, cornbread…the list goes on. It’s a very versatile side that is also delicious all on it’s own.
Other Yummy Fried Cabbage Recipes
While there are plenty of additions you can make to this recipe to take it a step further, I personally enjoy the simplicity of this recipe the most. Besides the fact that it requires only a few ingredients and very little maintenance time, the vegetables do a really great job of showcasing their natural sweet and savory flavors without help from anything else.
However, if you want to go the extra mile, there are plenty of recipes that include bacon, sausage and peppers, apple cider vinegar, cream and other ingredients that you can add to the mix.
St.Patrick’s Day is one of those times we cook fried cabbage and utilize for breakfast the next day. We just throw the leftover cabbage from the night before, into a skillet. We add our leftover ham or corned beef, some diced potatoes, and serve with an over easy egg on top!
Done and Happy!
Thoughts??
What do you think? Do you have a favorite version of fried cabbage that you stick to? Maybe you serve a creamy fried cabbage. Maybe you add bacon or peppers. Any tips on the cooking process? Let us know in the comment section below, what ingredients, methods, and pairings you like to use when preparing your fried cabbage!
I love fried cabbage. It’s not something I make a lot, but I like seeing how others make it. Not only is it tasty but so healthy. Thanks for sharing how you make yours!
Honestly, I don’t think to make it much either. Every time I do though, I think…”Why don’t I do this more often?” Soo good 🙂
Looks tasty and healthy! I like these easy and healthy recipes, and will definitely give it a try. Thanks for sharing!
You won’t be disappointed 🙂 Thanks for reading!
Cabbage is probably my favorite vegetable; love it raw and cooked. Your cabbage stir fry looks simply delicious. Thank you for sharing your recipe
Cabbage is one of my favorite vegetables as well. I’ve been known to eat a bowl of brussel sprouts at a time too! lol! Thank you for reading!
This is a great recipe and love it with corned beef when I’m doing it just for my husband and vs a feast! 🙂
We love it as a side for several things! Really good with fried fish and pork 🙂 Thank you for reading!
Excellent recipe! Cabbage is one of my favorites. Once in a while, I will toss in some ham, smoked sausage, or something similar. It makes for a great meal.
Mmm…ham and sausage are delicious with cabbage. The best part of the recipe is that the flavor is just strong enough to compliement those types of meet without overpowering. 🙂