Frizzled Cabbage

"Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by loloharris photo by loloharris
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
25mins
Ingredients:
3
Serves:
2
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ingredients

  • 14 medium green cabbage
  • 2 tablespoons butter (or more if you are feeling decadent)
  • salt and pepper
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directions

  • Core and very thinly slice the cabbage.
  • Melt the butter in a large skillet (I use non-stick) over medium heat.
  • When it is bubbling, add the cabbage.
  • Salt and pepper the cabbage.
  • Stir occasionally and cook until mostly wilted, about 10 minutes.
  • Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.
  • Do not let burn.
  • Taste, adjust seasoning, and serve immediately.

Questions & Replies

  1. 300 people actually needed a RECIPE to make: Shred One cabbage, Sautee 10 min in butter ?? What's next -- " How To Operate Your Salt Shaker "
     
  2. The picture shows carrots in the recipe, but it doesn;t mention when to add them. Does anyone know.
     
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Reviews

  1. I grew up on cabbage cooked just like this but my mom used to take a huge cake pan (double the size of a full sheet cake pan) and spread cooked white rice on the botton, layer the cooked cabbage over it, layer fried slices of kielbasa and then sprinkle shredded mozzarella all over it and put it in the oven until the cheese melted and started to brown a bit. Oh so good! A family of 6 almost always wiped it out and there were no leftovers!
     
  2. I love this recipe! I grew up eating a Hungarian version of this that my grandmother made. We start with chopped bacon, fried until it's crispy, then remove it. (I often don't use the bacon since my husband is vegetarian). Next, we fry onions slowly until they're brown and remove them from the pan. Finally, we fry caraway seeds until they smell good, then fry the cabbage slowly until it's golden. We return the bacon and onion to the cabbage, mixing well. We then add seasoned salt. We eat this scrumptious Hungarian 'peasant' food as is, or mix it with cooked egg noodles for a real winter treat, like my Grandmother did. Wonderful!
     
  3. The whole family loves this. I replace 1/2 the butter with olive oil. I also cover it as it cooks. It's always yummy and always perfect. Thanks for posting this recipes. I've made it 2x in 2 weeks and plan to make it more.
     
  4. MMMMMMM! This is such a wonderful way to prepare cabbage! I used just salt and pepper to season and it was perfect! Thanks for sharing!
     
  5. Super simple and delicious. The only change I made was to add some Mrs Dash Garlic & Herb seasoning. What a good recipe for us cabbage lovers!
     
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Tweaks

  1. Oh. My. Gosh.! Forgot about adding crumbled bacon. Delicious!
     
  2. I made this a year ago, made it too often, got tired of it. A very easy side to make. I made it again last week, my sis said she could eat it more often. I use a little bit of olive oil instead of the butter. Great diet food.
     
  3. Very nice and VERY easy (especially if you use bagged slaw mix). We both thought it might be nice to use bacon grease instead of butter.
     
  4. ok i used 3 tablespoons butter 1 can of chicken broth a good tablespoon of tumeric 2 teaspoons of caraway seeds a pinch of red chilli flakes should have used more thats it amazing healthy dish
     
  5. The whole family loves this. I replace 1/2 the butter with olive oil. I also cover it as it cooks. It's always yummy and always perfect. Thanks for posting this recipes. I've made it 2x in 2 weeks and plan to make it more.
     

RECIPE SUBMITTED BY

I work as a part-time nurse in our city's burn unit. In my spare time, I really enjoy browsing cookbooks, cooking magazines, and the web for recipes. I am always looking for new ways to combine common ingredients to mix things up a bit. I try to avoid recipes that call for bizarre or hard-to-get ingredients or require a special kitchen widget I will only use once. If someone were to give me something unusual, I certainly would give it a try! However, my husband and I are adventurous diners and are always willing to try something new at least twice (in case there was a problem the first time!) We enjoy everything from German to Japanese; we want to try Vietnamese next. My husband and I own a Gold Wing motorcycle and love to travel in the warmer months. We also have three dogs: Roxy, who is a rather large (42 lb.) fox terrier cross (shown above, with me!), Shadow, who is pure-bred reverse-brindle boxer, and Maggie, a brindle boxer. They love it when "Mom" cooks because they know something yummy inevitably hits the floor!
 
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