Let Me Tell You About This Fried Cabbage (Friend to Friend!)
Alright, so picture this: it's late, your fridge is a little, well, uninspiring, and there you are staring down a forgotten half-head of cabbage. That's where Easy Fried Cabbage swoops in all heroic. I've been whipping this up since uni (when money was vanishing faster than socks in the dryer!). My grandma used to make it for me after Sunday church, usually while shooing away our ginger cat who somehow always tried to nap right in the middle of the kitchen. To this day, that crispy-but-caramelized smell just takes me right back. Oh, and warning: you might get addicted, so don’t say I didn’t warn you because it sneaks up on you!
Why I Keep Coming Back to Fried Cabbage
I mean, I make this when the kitchen's low on everything but cabbage and maybe some onion. My family basically goes wild for this—my daughter (who's suspicious of any green thing) will happily eat a second helping. It cooks quick, and I find it’s a life-saver for those "is-this-even-a-real-meal?" nights. I used to fear the cabbage getting soggy or bland, but once I discovered you basically just need enough heat and a bit of patience (seriously, don't rush), it started tasting like something straight off a diner menu (but cozier). And yes, occasionally I've burnt the edges but, actually, I kinda like those crispy bits.
So, What Do You Need? (Plus a Few Sub-In Ideas)
- 1 medium head green cabbage (I’ve swapped in Savoy when it’s on sale – worked fine!)
- 1 large yellow onion, sliced thin (red onion if that’s all you have – adds a little zing)
- 2–3 tablespoons butter (or bacon fat for extra yum, or just plain ol' oil if dairy’s a problem)
- Salt and pepper, to taste (sea salt if you’re getting fancy; any salt actually works)
- Optional: a handful of chopped bacon (when you’re feeling like a treat)
- Optional: 1 teaspoon smoked paprika, or a dash of hot sauce (this is totally up to your spice tolerance)
- Optional: sliced bell pepper, or a few caraway seeds – my aunt swears by the seeds but I can hardly ever find them
Let’s Get Cooking!
- First up, chop that cabbage. Don’t stress about size—slices, shreds, chunky wedges... it cooks down, promise. (This is the only time I let my knife skills slide and nobody complains.)
- Heat up a big skillet (cast iron is lovely, but I’ve used whatever pan was closest), chuck in your butter or bacon fat, and wait till it’s shimmering. Toss in the onion, and cook till soft and a little golden. If you added bacon, let it crisp first, then use the fat for extra flavor—see, economy and comfort!
- Add the cabbage in batches if your pan’s crowded. Don’t worry, it shrinks! Give it a decent toss so it gets glossy and starts to wilt. At this point, things might look a bit chaotic—but, like, in a good way.
- Season with salt, pepper, and anything else you’re feeling. Then just let it cook on medium-high, stirring every so often. I like to let a few bits brown up; that’s usually when I sneak a forkful, just to check for, um, quality control (definitely not impatience).
- Once it’s soft with a few toasty edges (somewhere about 10-15 minutes), taste and adjust seasoning. Splash in a little water if it seems dry, or a dab more butter if you want extra richness.
Little Discoveries (Things I Learned the Messy Way)
- If you crowd the pan, it'll steam a bit before crisping—that’s actually not bad, just different (good for lazy nights).
- I used to skip onions, but the dish feels incomplete without; trust me, they round it out.
- Cabbage left a few minutes untouched forms delicious crusty bits, which some say are mistakes, but not in my book.
Variations I’ve Tried (For Better and Worse)
- Bacon & smoked paprika: absolute winner, will impress a dinner guest who doesn’t even like cabbage
- A dash of balsamic vinegar: adds tang; not everyone’s cup of tea but I dig it on a dreary Tuesday
- Shredded apple tossed in last minute: ...was supposed to be magical, but actually just got weirdly mushy (lesson learned—leave fruity experiments to desserts!)
- Add sliced sausage for a meal—smoked or spicy both work. I tried tofu once but didn’t love the texture, maybe I messed up the pan.
About the Equipment (Don’t Sweat It If You Don’t Have Fancy Stuff)
Big skillet is best—cast iron’s what I reach for if it’s clean, but nonstick or even a soup pot will do in a pinch (honestly, I once made this in a wok I borrowed from a mate, worked fine). If you’ve only got a small pan, fry in batches; you might even get a few bonus crispy cabbage bits that way.
How Do You Store It? (If Any Survives...)
Supposedly you can keep leftovers in an airtight container for up to 3 days, but honestly, in my house it never lasts more than a day! Tastes even better reheated. Or, on second thought, maybe I just convince myself of that so I have an excuse for eating it cold by the fridge light.
How I Serve It (Or Just Stand There Picking at the Pan...)
My favorite way is next to mashed potatoes (great for mopping up any buttery bits), or sometimes as a surprise sandwich filling (try it with sharp cheddar—just trust me here). My grandma used to serve hers with roast chicken, but these days it’s usually whatever is easiest. Occasionally I just stand at the stove, eating it with the spatula—sorry, not sorry.
Lessons Learned (Otherwise Known As: Don’t Be Like Me!)
- Don’t rush the onion or you’ll miss out on that sweet flavor (I once tried to crank up the heat; everything got weirdly floppy and pale)
- Overcrowding the pan makes it steam more, which can be good if you want it soft—and not so good if you’re hoping for crisp bits
- I once forgot to salt until the end—it was still good, but honestly, it’s better building flavor as you go
Your Burning Questions, Answered
- Can I make this in advance? – Yep! In my opinion, it gets even tastier on day two. Just zap it in the microwave or a hot pan.
- Is it good without bacon? – Absolutely. I make it both ways. Sometimes the bacon is the star, but most times I skip it and no one complains.
- What do you do if it gets watery? – Crank up the heat, let the excess moisture cook off. Or just call it a saucy version and move on; it’s pretty forgiving.
- Cabbage smells weird—am I doing it wrong? – Nope, that’s just cabbage being cabbage. Open a window if you’re sensitive; the flavor is worth it. It’s never driven anyone out of my kitchen (yet!).
- Is purple cabbage ok? – Sure, though it turns things a little blue-ish. Might stain your wooden spoons! Still tasty, though, and honestly, who cares?
- Can you freeze fried cabbage? – I have but I didn’t love the texture after, bit too mushy for my taste. Probably best just to eat it fresh—or shoved in a quesadilla the next day!
Okay—I’ve rambled enough. However you make it, Easy Fried Cabbage is the cozy side dish (or main, or midnight snack) you didn’t know you needed. Give it a bash and let me know if you discover a secret ingredient I should try!
Ingredients
- 1 medium head of green cabbage, cored and sliced
- 1 medium yellow onion, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- Optional: 4 strips of bacon, chopped
Instructions
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1If using bacon, cook chopped bacon in a large skillet over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the skillet.
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2Add butter and olive oil to the skillet and melt over medium heat. Add the sliced onions and sauté until softened, about 3 minutes.
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3Stir in the minced garlic and cook for 1 minute until fragrant.
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4Add the sliced cabbage to the skillet. Sprinkle with salt, black pepper, and smoked paprika. Toss to combine.
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5Cook, stirring occasionally, for 12-15 minutes until the cabbage is tender and lightly browned.
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6Return cooked bacon to the pan if using. Serve hot as a side or main dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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