Fried Cabbage with Onion – Sweet and Savory
Tender fried cabbage and sweet onions cooked in a skillet with garlic, butter, and savory seasonings. An easy, budget-friendly side dish perfect for weeknight dinners, Sunday meals, and holiday gatherings.
Ingredients
- 1 medium head green cabbage cored and thinly sliced
- 1 medium yellow onion thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- ¼ teaspoon red pepper flakes optional
Instructions
- Prepare the vegetables: Remove the tough outer leaves and core from the cabbage, then thinly slice it into bite-sized pieces. Thinly slice the onion and mince the garlic.
- Cook the onion: Heat a large skillet over medium heat. Add the butter and olive oil, then add the sliced onion. Cook for about 4–5 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic: Stir the minced garlic into the softened onions. Cook for about 30–60 seconds, just until fragrant. Avoid letting the garlic become dark or burnt.
- Add the cabbage and seasonings: Add the sliced cabbage to the skillet. Sprinkle with salt, black pepper, smoked paprika, and red pepper flakes if using. Toss well to coat the cabbage with the onion and butter mixture.
- Cook until tender and lightly browned: Cook for about 10–12 minutes, stirring occasionally. Allow some of the cabbage to remain against the hot skillet so the edges can become golden brown and caramelized.
- Add the finishing touch: Once the cabbage is tender and nicely browned, drizzle in the apple cider vinegar. Toss everything together and cook for another 30–60 seconds.
- Serve warm: Taste and adjust the seasoning if needed. Transfer the fried cabbage to a serving bowl and serve warm.
Notes
- For better browning: Use a large skillet and avoid overcrowding it. This gives the cabbage more contact with the hot surface and helps create flavorful golden edges.
- For more sweetness: Allow the onions to cook until lightly caramelized before adding the cabbage.
- For extra heat: Add additional red pepper flakes or a pinch of cayenne pepper.
- For a richer flavor: Use butter rather than oil alone.
- For a brighter finish: Don't skip the small splash of apple cider vinegar at the end.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze cooled cabbage in a freezer-safe container for up to 2–3 months. The texture may become softer after thawing.
- Reheating: Reheat gently in a skillet over medium-low heat or microwave individual portions until warmed through.
Nutrition Facts
- Calories: 175 kcal
- Total Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 15 mg
- Sodium: 650 mg
- Total Carbohydrates: 20 g
- Dietary Fiber: 6 g
- Total Sugars: 9 g
- Protein: 4 g