Ah, fried cabbage—a simple, flavorful side that’s slightly sweet, slightly savory, and a little bit crispy at the edges. Here’s a classic way to make it:
Ingredients
- 1 small head of cabbage, chopped (about 1–2 lbs / 450–900 g)
- 2–3 tbsp butter or oil
- 1 small onion, thinly sliced (optional but adds flavor)
- 2–3 cloves garlic, minced (optional)
- Salt and pepper, to taste
- Optional extras: bacon, smoked sausage, or a pinch of red pepper flakes
Instructions
- Prepare the cabbage:
Remove the core and chop or shred the cabbage into bite-sized pieces. - Cook aromatics (if using):
Heat butter or oil in a large skillet over medium heat. If using bacon, cook it first and remove, leaving the fat. Add onions and cook until soft, 3–4 minutes. Add garlic and cook 30 seconds until fragrant. - Add cabbage:
Toss the cabbage into the skillet. Stir to coat with butter/oil. - Fry and soften:
Cook for 10–15 minutes, stirring occasionally. Let it sit undisturbed for a minute or two at a time to get slightly crispy edges. - Season and finish:
Sprinkle with salt, pepper, and optional red pepper flakes. Add cooked bacon back if using. Cook another 1–2 minutes. - Serve:
Fried cabbage is perfect as a side for pork chops, chicken, or sausage.
💡 Tips:
- For extra flavor, a splash of apple cider vinegar or a teaspoon of sugar can brighten the cabbage.
- Don’t overcrowd the pan; cabbage releases water, so cooking in batches helps it brown better.
If you want, I can also give a super quick 10-minute version that keeps it crisp and lightly caramelized.
Do you want me to do that?
