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Kelly the Kitchen Kop

Fried Cabbage: A Super Simple Side Dish OR Main Dish Recipe You Will Love

August 21, 2009 19 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Fried cabbage

If you're wondering how to make fried cabbage, then this simple fried cabbage recipe is for you!

Even better, try it with this bacon mustard cream sauce!!!

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.  Plus I brown it even more than the picture shows, for more flavor.

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.)

kraut.jpg

kraut3.jpg

kraut2.jpg

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 Tablespoons/per 1 cup of cabbage), add as much cabbage as you’d like (remember it cooks down a lot, so use more than you think per person), 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.
friedcabbage.jpgfriedcabbage2.jpg That’s it, simple fried cabbage!  You can also make purple fried cabbage for even more antioxidants:

Let me know what you think.  🙂

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Comments

  1. JessT says

    January 19, 2013 at 7:17 PM

    Thanks for sharing this (even if it was years ago!) — my kids were skeptical, but loved it!

    Reply
    • KitchenKop says

      January 19, 2013 at 11:22 PM

      You’re welcome, and that’s awesome that your kids loved it, too! 🙂

      Kel

      Reply
  2. malinda.rn says

    February 13, 2011 at 10:20 PM

    I made this tonight and it was so good. I first cooked cut up boneless chicken breast (from one of our own free range chickens!) and onions. Then fried the cabbage. It was so awesome. Thanks so much for the idea.

    I just stumbled upon your website yesterday while trying to find out how to make cream cheese. I have recently switched to a gluten free diet due to a wheat allergy and your site has tons of recipes I can make. Thanks for such a great resource!

    Reply
  3. whimsygirl says

    January 6, 2011 at 9:05 PM

    I fixed this last night and it is DElish!! I put a little onion in with mine. Def going on my favorite standby list.

    Reply
  4. karen says

    August 24, 2009 at 10:39 PM

    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.

    Reply
  5. Diana says

    August 24, 2009 at 5:58 PM

    Yum! Coincidently, I made cabbage this weekend with onion, garlic, bacon and sausage. So very good.

    Reply
  6. Helen says

    August 24, 2009 at 3:18 PM

    I am of Russian heritage, so cabbage has always been a food that was served in our house often.

    Reply
  7. Violet says

    August 24, 2009 at 9:07 AM

    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.

    Reply
  8. KitchenKop says

    August 23, 2009 at 10:41 PM

    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

    Reply
  9. Paula says

    August 23, 2009 at 10:24 PM

    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?

    Reply
  10. Helen says

    August 22, 2009 at 3:25 PM

    I only have Napa cabbage in the house and I will try this recipe using it.

    Reply
  11. Amy Green - Simply Sugar & Gluten-Free says

    August 21, 2009 at 8:44 PM

    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.

    Reply
  12. Jenny says

    August 21, 2009 at 12:41 PM

    I love it with “healthy” bacon. Cut the bacon in little pieces and fry leaving grease in pan. Add shredded cabbage. YUMMMMM!!!!

    Reply
  13. Liz says

    August 21, 2009 at 11:46 AM

    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!

    Reply
  14. NancyO says

    August 21, 2009 at 10:24 AM

    At our house we think of butter as a carrier oil. It “carries” just about anything and makes it better! 🙂

    Reply
  15. Martha says

    August 21, 2009 at 10:13 AM

    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. 🙂

    Reply
  16. Sustainable Suppers says

    August 21, 2009 at 7:06 AM

    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…

    Reply
  17. Jen says

    August 21, 2009 at 5:51 AM

    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.

    Reply
  18. Leesie says

    August 21, 2009 at 12:54 AM

    I will have to give this a try – I absolutely love and make your zucchini frittata recipe all the time!

    Thanks for sharing 🙂

    Reply

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