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Yum! I had a head of cabbage to use and no idea what to do with it. I'm so glad I found this recipe. I'm sure we will make this again!

I doubled the recipe and felt like it made just 2-3 servings. I will use a whole head next time and probably reduce the amount of butter used.

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mandabacca March 18, 2011

My 5 star review is based on how I did this, which deviated significantly from the recipe. But it was really good and I want to record how I did it for my later use. I used a 16 oz. bag of cole slaw mix (tri-color which included a little red cabbage and quite a bit of coarsely shredded carrot). I sliced up 4 thin-sliced bacon strips and cooked them in a skillet over medium-low heat until they were nicely crisped. I removed them from the skillet, leaving a little bacon drippings and added about 2 T of butter. I proceeded with the recipe from that point on, except at the end of the cooking time I added about 1 teaspoon of malt vinegar (red wine vinegar would work also) and a twist of red pepper flakes from the grinder, then tossed to serve. I served this with leftover BBQ baby back ribs and a side of red beans and rice (with chicken andouille sausage). The volume reduced dramatically, with the 16 oz. bag of cole slaw reduced to a finished 2 cups or so. It served 2 very well. My husband loves cabbage, especially if the recipe includes bacon and vinegar. I tolerate cabbage, but I must say this was a wonderfully simple recipe, and very tasty.

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jaybee chef February 08, 2011

I was pleasantly surprised by how much I liked this, despite the fact that I 1) shredded the cabbage way too fine using the fine shredder in my processor (don't do that!) and 2) kind of burnt it a bit because I got a phone call at a critical moment. The cabbage took on a nutty wonderful taste. Tip: Be generous with the salt and pepper. Thanks for a nice new taste, Boxerwing.

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B. Licious October 06, 2010

My go-to cabbage recipe!

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rohanlori March 15, 2010

Love it! Fast, easy, delicious! Thanks for posting!

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sweetcakes February 04, 2010

This was amazing. I used just 1 T butter for 1/2 cabbage (with some non-stick spray in the pan first), salt and pepper. It tasted almost decadent, with just that little bit of butter. I served it as a side to chicken souvlaki, but think it would be wonderful with pork as well. Thanks so much for posting!

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Lori in NC January 11, 2010

Have I never reviewed this? Absolutely delicious - sweet simplicity indeed!

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LorenLou January 01, 2010

Really good recipe! I don't care for cabbage at all, but I had gotten some for a soup that I ended up not making so I needed something to do with the cabbage I had. I added a little bacon grease and some onions, and some ground corriander seeds and it was really, really good!

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alhardin December 10, 2009

This was a delicious dish! I had half a head of cabbage left over from another recipe and wanted a simple way to use it. Fried with onion and curry powder (a suggestions from another user), it was a delicious snack! In the end I added about a tsp of soya sauce and added it to my cooked frozen veggies and it was quite the stir fry. Mmm. Thanks for sharing!

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Patti-atti November 30, 2009

Yum! I added carraway seeds to mine.

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Stefanie #3 November 29, 2009
Frizzled Cabbage