Oh, my, my, my! I can't believe I forgot to leave a review until now! I've made this frizzled cabbage (but with olive oil instead of butter) at least a half-dozen times since first finding this recipe a few months ago. This is absolutely the tastiest cabbage preparation method I have ever tried. I like when it gets slightly browned and just barely crunchy on the edges. Even my kids eat this up -- my 7-yr old says she loves cabbage! Now how many first graders will tell you that?
Very very good. I did use some extra butter. Next time I think I will add some Italian croutons (crushed) for some added crispiness. Gloria
Good but add some vinegar and sugar for more flavor.
Oh man...this was so good. I only had red cabbage and it was deeeelish. I added garlic and red onion and it turned out great! Thanks for sharing!!!
This was delicious! I never eat cooked cabbage except really in corned beef, or a soup. I thought this was interesting and easy, it was great! The simple ingredients was perfect, what a great tasting side dish ! Thankyou so much
Outstanding! I love cabbage, but I'm not sure what in the world to do with it beyond the usual. I made some veggie soup with cabbage this week and remembered seeing this recipe. I'm so glad I finally tried it! Talk about an easy side dish!! I used the 2 tbs of butter, but used 1/2 head of cabbage instead of 1/4 head. I also added Penzey's Trinidad seasoning (lemon-garlic) and it was very very good! It will pair well with my leftover ham from Easter. Thanks so much for posting!
Wow! Delish!This is healthy and Great tasting. Thanks!! Will make over and over!5stars
I thought this would be pretty good, but I had no idea that it would be quite THAT wonderful. So cheap, so easy, so yummy. Amazing. Next time I might add a touch of curry or something, but it doesn't really need anything other than just as is. Thanks so much for sharing.
Fantastic!!! This is a weekly recipe for us now. Thank you!!!
Well, I'll say that I agree with the other 142 reviews! This cabbage was very good, and simple, and I'd be happy to have it again! I added a little celery seed. I would also use a mandoline to slice it - the key, I think, is very, very thin slices.