Fried Red Cabbage

Cabbage is so much more than for pickling or making sauerkraut. Try this savory way to enjoy fried red cabbage with onions. It made with lots of flavorful herbs and spices and fried with caramelized onions to a tender and crisp texture.

How to make Fried Red Cabbage?

• Remove the outer leaves from the cabbage. Wash and cut out the triangular core from the red cabbage and slice thinly.

• Thinly slice the red onion, melt some butter in a large fry pan and cook the onions for a few minutes until they begin to brown. Remove to a bowl.

• Add remaining butter and fry the cabbage for about 4-5 minutes or until they are crisp tender. If you would like to braise the cabbage and make it softer, you can add a few tablespoons of water and cook another minute or two.
• Stir in the sugar, vinegar, garlic and salt and pepper. Add back the onions and heat through.

• Red cabbage is considered "in season" during the Fall months. But it is usually available year round.
• When you buy the cabbage, make sure its leaves look crisp, dark red or purple and it feels heavy. If there are some tears or marks on the outer leaves, it is still good. You will be removing those leaves anyway.

• I am using a pre-made Basil butter that I keep in the freezer. It is the perfect addition for cooking vegetables. But you can easily just use regular butter and add some herbs when you are cooking the cabbage.
• Red onions go well with cabbage and a bit of sweetener, regular or a sugar substitute add flavor.
• Not shown is a little apple cider vinegar. Only a tablespoon is needed and the acid will help keep the red cabbage's color nice and vibrant.

Cooking Tips

• You can prep the red cabbage ahead and keep in the refrigerator. Cover with wrap for up to 2 days.
• Vegetables cook evenly when they are cut in uniform, similar sizes. This is a great tip to ensure a crisp-tender texture and avoid overcooking and the cabbage becoming mushy.
• You can store leftovers in the refrigerator for 2-3 days. Reheat in the microwave or quickly in a pan on the stovetop.

Try these other delicious vegetable recipes:

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Fried Red Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Deb Belsha
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stove Top
• Cuisine: American

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Description

Red cabbage is really an underrated vegetable.  It is so much more than a pickled side dish.  Try it fried with herbs, butter and onions.  This fried red cabbage goes with so many meals you will love it year round.

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Ingredients

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• 1 small head of red cabbage, washed, drained, cut into thin slices*
• 1 medium yellow onion, thinly sliced
• 2 tablespoons butter
• 1 teaspoon dried basil
• 1 tablespoon brown sugar or brown sugar substitute **
• 1 teaspoon garlic powder or garlic paste
• 1 Tablespoon apple cider vinegar
• salt and pepper to taste

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Instructions

1. Melt 1 tablespoon butter in a large frying pan on medium heat and cook onions for about 4-5 minutes until they are softened and lightly browned.  Remove onions to a bowl.
2. Melt the remaining tablespoon butter and cook the cabbage for 3-4 minutes.  It will start to brown.  You can turn the heat down to low if it is browning too much.
3. Add the garlic, basil, brown sugar, vinegar and salt and pepper and continue to cook the cabbage until the texture is what you like.***
4. Add back the onions, heat through.
5. Serve warm.

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Notes

*It is easier to chop the cabbage after it has been cut in half with the core removed.  A smallish head of cabbage will yield about 7 cups shredded cabbage.  But it will shrink down as it cooks.

*You can also use honey for a mild sweetener.

***For a slightly crunchy texture- cook about 6-7 minutes.  For softer-8-10 minutes.

*Store leftover red cabbage in the refrigerator for 2-3 days. 

*Freeze cooled cabbage in a zipper style freezer bag or air tight container for up to 3 months.  It will be very soft when defrosted.  Reheat in a pan on low heat.