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.
Why fried red cabbage is just so good....
- This is a quick and easy weeknight side dish that is full of flavor. And I love how pretty it is. Yes, cabbage is very healthy, full of vitamins as well as low carb. But when your meal is attractive, it makes it so much more appealing to eat.
- This is not your ordinary cabbage side dish. Caramelized onions, flavored butter and herbs and spices make this vegetable extra special.
- 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.
Step by Step Directions
- 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 removing butter and cook the cabbage for about 4-5 minutes or until they are crisp tender. If you like cabbage softer, cook another minute or two.
- Stir in the sugar, vinegar, garlic and salt and pepper. Add back the onions and heat through.
- Did you know it is recommended to wash vegetables before cutting them to maintain their nutrients? Fine Cooking has some interesting tips about prepping veggies.
- You can prep the red cabbage ahead and keep in the refrigerator. But on a nutritional level, it's best to cook soon after cutting.
- 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 4-5 days. Reheat in the microwave or quickly in a pan on the stovetop.
- Red cabbage can be frozen after it's been cooked and then cooled. Freeze in either a zipper style freezer bag or an airtight container for up to 3 months.
- While raw, uncooked red cabbage has a crunchy texture and a fresh, peppery flavor, cooked cabbage is milder and sweeter. It goes well with many spices and additions to the cooking method. For a main dish to enjoy with the fried red cabbage, try
- Lemon Pepper Pork Chops
- Keto Pork Tenderloin
- Mustard Relish and Grilled Brats
- Instant Pot Brats
Here are some other great side dishes to try:
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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.
- 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
- 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.
- 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.
- Add the garlic, basil, brown sugar and salt and pepper and continue to cook the cabbage until the texture is what you like.***
- Add back the onions, heat through.
- Serve warm.
*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
**If you are counting carbs, use the sugar substitute.
***For a slightly crunchy texture- cook about 6-7 minutes. For softer-8-10 minutes.
*Store leftover red cabbage in the refrigerator for 4-5 days.
Freeze cooled cabbage in a zipper style freezer bag or air tight container for up to 3 months.
Keywords: sautéed cabbage, savory vegetables