clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
red cabbage and onions on blue and white plate with spoon

Fried Red Cabbage and Onions

  • 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


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


  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 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.


*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