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Do you sometimes struggle coming up with side dish recipe ideas? (Or keep reading for how this can be an easy main dish, too!) This picture doesn’t accurately reflect how good this tastes, trust me.
Although I normally love anything fried, when my brother said he loves fried cabbage, it didn’t sound that great to me. But now I LOVE it, and it’s one of my new favorite side dishes. It’s got zero carbs, too! As it fries, the edges get crispy and it brings out a great flavor. See how easy it is to make…
I got organic cabbage at the farm market, cleaned and then shredded it in my Bosch – I LOVE my Bosch, as you know by now. (Most of this was for sauerkraut, which is coming along nicely, and I can’t wait to tell you all about that!)
Here are the instructions in one sentence, with a total of TWO ingredients:
Put a generous amount of butter in a cast iron pan (at least 2 T./per 1 cup of cabbage), add as much cabbage as you’d like (remember it cooks way down), and fry until golden brown and crispy. You’ll need your heat fairly high (to get it crispy), but obviously, don’t let it burn.
By the way, my brother makes this into a main dish by adding a little onion and sausage.
That’s it! Let me know what you think. 
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{ 15 comments… read them below or add one }
I will have to give this a try – I absolutely love and make your zucchini frittata recipe all the time!
Thanks for sharing
I love cabbage! I’ve always simmered it with polish sausage (from U.S. Wellness Meats- SO GOOD!), and potatoes. Grandma and Mom always made it like that, so it’s comfort food from childhood, what can I say?
I’ve just moved my first 2 quarts of green cabbage saurkraut into the fridge, made with cabbage from my CSA box. YUM!
This recipe sounds so good, I have to try it next! I like your brother’s idea of making it a main dish.
Fantastic! I’m going to try doing it this way. I like to “fry” it in the oven, too. Olive oil. Salt. Heat. Boom: cabbage “french fries.”
I really shouldn’t have read this while hungry…
It is great cut in to wedges too! Just melt LOTS of butter in a heavy skillet, saute the wedges on one side about 5 minutes then flip and saute for about 15 to 20 minutes until soft. It is great reheated in more butter.
At our house we think of butter as a carrier oil. It “carries” just about anything and makes it better!
We do this often! Hubby is Polish and has brought it into our home. We add a lot of salt and pepper too. Sometimes if we’re feeling adventurous we’ll add some elbow noodles and sausage for a complete meal!
I love it with “healthy” bacon. Cut the bacon in little pieces and fry leaving grease in pan. Add shredded cabbage. YUMMMMM!!!!
Maybe I can get my hubby to finally eat cabbage – I love it steamed but he won’t even touch it. I love my cast iron pans…they are fantastic.
I only have Napa cabbage in the house and I will try this recipe using it.
Has anyone tried this in coconut oil (for those who cannot have butter – my son had nearly died in a reaction to milk and I worry about using any dairy for him). Wondering if it is as good with coconut oil?
Helen, I’m sure that will be good, too.
Paula, yes, that would be so good, I’ll bet – anything that is healthy to fry it in to give it the crispy edges will work.
Kelly
I make fried cabbage as a side dish regularly – it’s sweet and crunchy at the same time. (Sometimes I use it in place of rice for stir fries.) We are blessed to be a family of Eastern/Northern Eurpoean/Russian heritage, so cabbage is a “fact of life”. Also good in soup, with mushrooms and shredded beef or pork.
I am of Russian heritage, so cabbage has always been a food that was served in our house often.
Yum! Coincidently, I made cabbage this weekend with onion, garlic, bacon and sausage. So very good.
Fried cabbage is a big favorite around here. for a special treat, top with feta cheese and lots of fresh ground black pepper. yum…must buy feta tomorrow.