Fried cabbage refers to a cooking technique where cabbage is sautéed or pan-fried, often with other vegetables and seasonings, until it softens and develops a sweet, caramelized flavor. Cabbage itself is a nutritional powerhouse, rich in antioxidants, low in calories, and high in fiber, making it excellent for digestive health. Around the world, different regions have unique ways of preparing cabbage. While Southern folks often pan-fry it with bacon and Irish traditions pair it with corned beef, many Eastern European cultures, like Russians and Ukrainians, prefer their fried cabbage more deeply caramelized for an intensified, savory flavor. This recipe embraces that delicious caramelization for a truly satisfying experience.

This particular easy fried cabbage recipe offers numerous advantages that make it a kitchen favorite:

• Frugal: A single head of cabbage can yield a substantial amount, making it an incredibly cost-effective meal option that goes a long way.
• Dietary Friendly: It’s naturally vegetarian, gluten-free, and vegan-friendly, catering to various dietary needs without compromising on flavor.
• Simple & Accessible: Featuring straightforward ingredients and an easy-to-follow method, it’s a perfect recipe for beginners and busy weeknights.
• Excellent for Meal Prep: You can prepare a large batch in advance for quick lunches or dinners throughout the week. Fried cabbage reheats beautifully, and its flavors often deepen overnight. It’s also ideal as a ready-to-use filling for dishes like piroshki.
• Freezer Friendly: Have leftovers? Freeze them in convenient portions for future meals or quick sides. Simply thaw and reheat as needed, making meal planning a breeze.
• Incredibly Versatile: Integrate this delicious fried cabbage into your diet in countless ways! Serve it as a vibrant vegetable side, or elevate it into a main dish. It pairs wonderfully with creamy mashed potatoes, crusty whole wheat bread, or use it as a flavorful filling for savory bun turnovers (like piroshki)!

Creating this delicious pan-fried cabbage at home requires only a handful of common ingredients:

• Green Cabbage Head: I recommend a medium to large head, around 4 pounds, to yield a generous portion. Look for firm, vibrant green heads.
• Carrots: Three large or four smaller carrots will provide essential sweetness and texture. Grating them finely ensures they cook down evenly.
• Onions: Two medium onions are ideal. They caramelize beautifully, adding a foundational sweetness and aroma to the dish.
• Water: One cup of water is used primarily to dilute the tomato sauce and create a steaming environment, helping the cabbage cook down perfectly.
• Tomato Sauce: This is a key flavor component, providing acidity, richness, and a lovely orange hue. You can use regular tomato sauce, crushed tomatoes, spaghetti sauce, marinara sauce, or even a good quality ketchup for a slightly sweeter, tangier profile. The acidity balances the sweetness of the caramelized vegetables.
• Spices: Simple yet effective, garlic salt and lemon pepper are used to enhance the natural flavors of the cabbage and prevent sticking. A few bay leaves will infuse the dish with a subtle, aromatic depth during cooking.
• Olive Oil: Essential for sautéing and achieving that beautiful caramelization without burning.

Follow these simple steps to create perfectly pan-fried cabbage:

1. Prepare the Cabbage: Begin by cutting the cabbage head in half lengthwise, keeping the core intact for stability. Then, thinly slice each half into fine shreds. For ease and consistency, a mandoline slicer or a dedicated cabbage slicer can be very helpful here.
2. Prepare Companion Veggies: Grate the carrots and coarsely chop the onions. Uniformity in size helps them cook evenly.
3. Heat the Oil: In a large, deep skillet or pot (ensure it’s big enough for all the cabbage!), heat the olive oil over medium heat.
4. Sauté Aromatics: Add the chopped onions and grated carrots to the hot oil. Cook for approximately 10 minutes, stirring occasionally, until they begin to soften and develop a beautiful golden, caramelized color. This step builds the foundation of flavor.
5. Dilute the Tomato Mixture: While the aromatics are cooking, combine the tomato sauce with water and white distilled vinegar in a separate bowl. Stir well and set aside. The vinegar adds a zesty brightness.
6. Combine & Cook: Add the shredded cabbage to the skillet along with the diluted tomato mixture. Stir in the garlic salt, lemon pepper, and bay leaves. Cover the pan and cook for 15-20 minutes, stirring occasionally to ensure even cooking and prevent sticking. The cabbage will significantly reduce in volume. If, after this time, there’s still excess liquid, remove the lid and simmer uncovered for an additional 5 minutes or until most of the liquid has evaporated.

Cook’s Tip: For an extra layer of robust flavor, a sprinkle of freshly ground black pepper just before serving works wonders!

Freezing fried cabbage is similar to freezing other cooked vegetable stir-fries. Because this fried cabbage is braised and cooked down, much of its liquid has already evaporated, making it an ideal candidate for freezing. It holds up wonderfully! To reheat, simply cook it on the skillet, allowing any residual liquid from thawing to evaporate, which will restore its delightful texture.

1. Cool Completely: Allow the fried cabbage to cool entirely to room temperature before portioning. This minimizes condensation and helps prevent excessive frost buildup in the freezer.
2. Portioning: Divide the cooled fried cabbage into desired portions (e.g., 2-cup servings) and place them into airtight freezer bags or containers. Label with the date.
3. Freeze: Store in the freezer for up to 3 months, or in a deep freezer for up to 6 months for optimal quality.

Reheat: Thaw overnight in the refrigerator (or use a defrost setting) then reheat on a skillet over medium heat, stirring occasionally, until heated through and any excess liquid has evaporated. Use it as a filling for bun turnovers or as a hot side or main dish.

Absolutely! Cabbage is a natural vegetable and is entirely gluten-free. It’s also naturally vegan-friendly and packed with essential nutrients, making it a super healthy choice for almost any diet. This recipe, specifically, is crafted to be inclusive and wholesome.

Leftovers of this fried cabbage are just as delicious, if not more so, the next day! Proper storage ensures maximum freshness and flavor.

Always allow the dish to cool completely to room temperature before storing it in the fridge or freezing. This crucial step helps reduce condensation and prevent frost issues when freezing.

• Refrigeration: Store the cooled fried cabbage in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze any leftovers as described in the “How to Freeze Fried Cabbage?” section. It can be safely deep-frozen for up to 6 months.

To Reheat: Whether from the fridge or thawed from the freezer, reheat the cabbage on a skillet over medium heat. Stir occasionally until it’s hot throughout and any accumulated liquid has evaporated. It’s perfect for fillings in bun turnovers, or simply as a hot side or main dish.

This cabbage recipe is wonderfully simple and easy to customize. While I’ve included common spice blends like garlic salt and lemon pepper, feel free to adapt it to your taste with just basic salt and pepper, or explore these fantastic add-ins and variations:

• Bacon: For a smoky, rich flavor, fry diced bacon first until crispy. Remove the bacon, reserving the rendered fat, and use that fat to sauté the onions and carrots (you may omit the olive oil). Crumble the cooked bacon back into the dish towards the end of cooking.
• Broth: Substitute vegetable or chicken broth for water when diluting the tomato sauce. This adds an extra layer of savory depth.
• Pork: Incorporate some diced pork, especially a cut marbled with fat, for incredible flavor and richness. Cook it with the onions and carrots until browned before adding the cabbage.
• Spicy Kick: If you enjoy heat, add finely diced jalapeños with the onions and carrots, or stir in a pinch of cayenne pepper with the other spices.
• Sausage: Slice your favorite kielbasa or other smoked sausage and pan-fry it with the vegetables. It adds hearty texture and a robust flavor.
• Chicken: For added protein, sauté diced chicken breast or thigh pieces with the vegetables until cooked through before adding the cabbage.
• Mushrooms: My mother-in-law’s original recipe often includes mushrooms for an earthy flavor. Sauté sliced mushrooms with the onions and carrots. You can find her version of Fried Cabbage with Mushrooms here.
• Other Spices: Experiment with paprika (smoked or sweet), dried dill, caraway seeds, or a touch of red pepper flakes for different flavor profiles.

We absolutely adore cabbage, and this recipe is so delicious that even our children eat it without any fuss! Its versatility means you can serve it in many creative ways:

• Savory Turnovers: Use it as a delectable filling for dough turnovers, like traditional Eastern European piroshki.
• Classic Side: Serve it generously alongside creamy mashed potatoes for a comforting meal.
• Hot Dog & Bratwurst Topping: Add a spoonful to your hot dogs or bratwursts for a flavorful, healthy twist.
• Hearty Main Course: Enjoy it as a fulfilling main dish. Pair it with a side of hearty bread, and if desired, incorporate a meat add-in (like bacon or sausage) for an even more substantial meal.
• Wholesome Soup: Transform leftovers or a fresh batch into a delicious soup by adding vegetable broth and some grains like rice or barley.
• Egg Noodles: Toss hot fried cabbage with cooked egg noodles for a simple and satisfying meal.

While I strictly use green cabbage for this particular fried cabbage recipe due to its texture and how beautifully it caramelizes, you can certainly experiment with other varieties. However, be prepared to adjust the spices and cooking times to suit their unique characteristics. For example, delicate Napa cabbage pairs exceptionally well with Asian-inspired flavors, so you might season it with soy sauce, ginger, and sesame oil. Red (purple) cabbage, with its vibrant color and slightly firmer texture, often benefits from a zingy addition like extra vinegar or a touch of apple. Green cabbage offers the best balance of sweetness and texture for this specific preparation.

Having the right tools can make cooking this simple fried cabbage even easier:

• Deep Frying Pan or Pot: A large capacity (e.g., 6.5 quarts) pan is crucial to accommodate the initial volume of cabbage before it cooks down. A non-stick surface is also a huge plus.
• Freezer Bags: Ideal for portioning and freezing any delicious leftovers efficiently.
• Measuring Cup: Not just for liquids, a sturdy measuring cup can also be handy for scooping the cooked cabbage into freezer bags.
• Sharp Knife or Mandoline: For thinly slicing the cabbage and preparing other vegetables.
• Wooden Spoon or Spatula: For stirring and scraping the bottom of the pan to ensure even caramelization.

• 1 green cabbage (large head, about 4 lbs)
• 2 onions (medium-sized, coarsely chopped)
• 3 carrots (large, grated)
• 1/3 cup Marinara sauce** (diluted with 1 cup water)
• 2 tbsp white distilled vinegar
• 1 tbsp (heaping) garlic salt
• 1 tbsp (heaping) lemon pepper
• 6 tbsp olive oil
• 6 bay leaves