I don't use a recipe, it is more a "whatever I have on hand" sort of thing. I made it just a couple of nights ago and here is the method.

I fried a couple of slices of bacon until almost crisp. Remove the bacon and crumble it. In the melted fat, add about a cup of chopped onion and cook until translucent. Shred the cabbage (like you would for cole slaw) and add it to the onion/bacon mixture. A couple of grinds of pepper and cook it until the cabbage wilts. taste for salt & pepper (should be fairly strong pepper) and keep cooking until it is tender.

At this point, you can add the bacon crumbles back and serve it or add cooked egg noodles. It can also be made with spicy sausage.

Hope you enjoy it!

Alexa

I loved cabbage, and I've always just sliced it thinly, melted a couple of tablespoons of butter in a pan, tossed in the cabbage, saute until tender. Salt and pepper to taste. I saw Ina Garten do it on her show exactly the same way.

It works well with some bacon in place of the butter and some onions too.

Annie

I'm a little confused. When someone mentions frying, I see in my mind's eye something golden/brown going on. You know, like a nice carmelized burger, potato pancakes or hashbrowns that also look good enough to eat. Do people actually fry cabbage until it's browned? Cooking cabbage until it's tender doesn't take very long for me, and when I cook it the cabbage never gets browned or golden. I usually cook it on a medium-high heat. Am I not getting the concept of fried cabbage? Or is frying cabbage simply cooking it in a frying pan?

I basically do the same as caliloo and annie except I rough chop the cabbage and add a little water and chicken base when I add the cabbage to the pan. Cover and let steam on low about 10 min. Add cooked wide noodles and sprinkle with the bacon crumbles. This is what we called 'Kluski Kapustum'. -not sure of the spelling.

Cdl - This cabbage isn't really fried to brown it -only cook 'til tender.:-)

Oh! So it's not really fried cabbage then; it's steamed isn't it? I know it's just semantics, and you can see why I'm confused...

On the other hand, I'm intrigued by the idea of fried cabbage!

cdl, the same thing applies to "fried" fresh corn. Very confusing to someone who's not eaaten it prepared that way or wasn't aware it was called "fried".

jude

The way I make fried cabbage is to cook it in some fat with no liquid in a pan until tender....that's fried to me.
I also fry scrambled eggs, in butter in a frying pan, but I don't want any brown on them.

Would you feel better if it were called sauteed cabbage?
Linda c

Just saute it in oil of choice with chopped up onion is how I fix mine. It's yummy! If you have a wok that would be good to use otherwise a large cast iron skillet.

Linda, it's probably just an ''association'' thing for me.

I was visualizing browned cabbage for some reason, and wondered if like onions, it turns sweeter when browned. (Which of course sounds like something I'd like to taste, but never have.) I just wondered if there was a different technique I was unaware of, since I typically looked for ''browned'' when ''frying''!

Basically it's just stir fried...hence the word fried as opposed to deep fried.

When someone mentions frying, I see in my mind's eye something golden/brown going on. You know, like a nice carmelized burger, potato pancakes or hashbrowns that also look good enough to eat. Do people actually fry cabbage until it's browned?
I don't think it's you that's confused!! The cabbage does get brown, just like onions and hashbrowns. You add thinly sliced cabbage to your choice of hot fat, butter or bacon grease or whatever you like. You cook the cabbage till the it softens, and the water begins to cook out. Then, turn the heat way down, add salt and pepper and stir until the cabbage has browned. It looks a lot like hashbrown potatoes when they're done.
Do a Google for Frizzled Cabbage. So yummy!!

CdL, I do actually fry the stuff in hot butter until it starts to turn a little brown, I like those browned edges. I like vegetrables cooked until tender, and the cabbage does get nicely sweet after cooking this way.

Like LindaC, though, I fry eggs and I don't want them to be brown and crispy.

Note, however, that I actually said "saute" in my post, LOL, although we never called the dish anything except "fried cabbage".

Annie

This is my favorite way to cook cabbage. From the BH&G Heritage Cookbook:

Pan-Fried Cabbage

2 TB bacon drippings
1 small head cabbage, shredded (4 cups)
1/4 cup apple cider vinegar
1/4 cup water
1 TB sugar
1/2 t. salt
dash cayenne pepper

Heat drippings in skillet. Add cabbage, vinegar, water, sugar, salt and cayenne. Cook over medium heat, stirring occasionally, till cabbage is lightly browned but still crisp - 10-12 minutes. Makes 4 servings.

I love cabbage, now that DH showed me how to make it "right". It gets roughly chopped, gets a tiny, tiny sprinkle of salt, and (for him) enough freshly ground pepper to stop an elephant, then steamed in an electric veggie steamer. Oh, and did I mention that some fat sliced pieces of Polish sausage goes in there too, with some chunks of unpeeled potatoes and that a generous sprinkle of caraway seeds is also added? We're trying to cut down on the amount of fat we consume so "frying" cabbage is not "good", though I suppose the sausage pieces give up plenty in that arena, but we're still getting a lot of nutrition from the mounds of cabbage and potatoes on our plates. LOL

Nancy

OK sissyz, that's helpful! I'm going to look now, since I think I would love this...

And while we are at it, my mother made cabbage in a frying pan ( I won't call it fried cabbage...) by putting shredded cabbage and some onion in some hot butter in a fry pan, stir and cook, salt lightly, lots of black pepper and when the cabbage is "pretty soft" add some whipping cream, and simmer until reduced a bit...
Guaranteed to take cabbage out of the health food category!!

My, my. I can always bank on you ladies to help me out. They all sound good, but since I can't do all of them at one time, I will just try them "one at a time". Thanks again for the help. P.S. I don't know about that one with the whipped cream. I don't think that would fit into my diet, but it sounds decadent. - Barb

Barb, I'm just glad you asked, so we could both find out!

Claire, I wish I had a photo of the halushki (fried cabbage and onions mixed with from scratch noodles) that we make gallons of for our church festivals. We "fry" chopped and onions in lots of butter over low heat, stirring frequently, for more than an hour until the cabbage gives up its moisture and caramelizes to a golden brown color. The mass is reduced by at least 2/3.

That's probably what you're picturing and it does have a different flavor with that preparation. I have made it that way at home and also fried cabbage over a higher temperature for a shorter time, stir-fried it with slivered pork and other vegetables, and started it at a higher heat and then lowered it and added broth or water to finish it by steaming. It's good no matter what method you choose.

Sometimes I like a sprinkle of Old Bay seasoning on fried cabbage instead of pepper.

Barb, here's another fried cabbage dish that includes rice too.

CREAMY RICE AND CABBAGE

1 cup water
1/3 cup rice (not instant)
1/4 tsp. salt
1 tsp. butter or margarine
3 slices of bacon
1/4 medium head cabbage, cored and cut into 1/2" strips
1 tsp. sugar
Dash of paprika
2 tsp. water
3 Tbs. sour cream

In a small pan, bring 1 cup water to a boil; stir in rice, salt and the butter. Cover tightly and simmer 20 minutes. Remove from heat. Pour off any excess water.

While rice is cooking, fry bacon until crisp in skillet. Remove and drain bacon; drain all but 2 tsp. of drippings. Add cabbage to drippings; cook and stir over medium-high heat for 1 minute. Stir in sugar, paprika, and 2 tsp. water. Cover and cook over medium heat until cabbage is crisp-tender, about 4 minutes. Stir in sour cream and rice; heat but do not boil. Stir in crumbled bacon. Makes 2 servings.

Just to add to the creamed cabbage recipe, Dave says his mother makes something similar and adds cheese!

I still like mine just "fried" with some onions, until the cabbage is very tender and sweet, like Ruthanna describes. Both my girls like it that way too.

Now I'm just going to have to make some...

Annie

And barb...the recipe I posted doesn't have "whipped cream" but just heavy cream....whipping cream. It's not whipped with sugar added.

Ruthanna, that sounds incredible. Yes, I wish you had a recipe too, as I'm going to have to make some myself! Are these egg noodles from scratch you're talking about?

Linda, I can totally ''taste'' yours too with the heavy cream. It sounds delicious.

Annie, what kind of cheese? This inquiring mind wants to know!

And if you find you like sauted green cabbage try red cabbage. I love this recipe from Sharon CB...just to keep us all confused it's called "braised" LOL Amazing with pork!

Braised Sweet And Sour Red Cabbage

1 Tbl olive oil
1 onion, sliced
1 large apple, cored and chopped
1 small red cabbage, quartered, cored and thinly shredded - (
1 full cup (9 fl oz) apple juice (250 ml)
3 Tbl balsamic vinegar
1 Tbl sugar substitute
1 Tsp sea salt
1/2 Tsp freshly ground black pepper

1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened.
Stir in the cabbage and toss well.
Add the apple juice, vinegar, sugar substitute and seasoning and stir.

2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender.
Check seasoning and serve.

Leftovers can be chilled for one day and reheated over a moderate heat.

Source: Adapted from Rick Gallop's GI Diet
Green-Light Cookbook

My Comments:

This is a really good, tangy side dish for those who love red cabbage! I halved the recipe for just the two of us but it was so good we nearly finished it all, so no problem with making too much. When finely shredded with a mandolin - the cabbage measured exactly 3 cups (200 grams) for my halved version. I used one small apple and half an onion but didn't reduce the olive oil.
Wolf and I were both delighted with this dish !

SharonCb

My secret is to have the pan hot hot hot, add a bit of oil til it's almost smoking then throw in the cabbage and keep it moving without reducing the heat. The cabbage will brown and stay crunchy. Finish with a bit of salt and pepper or even a bit of granular chicken bouillon. This is fried cabbage!

Steve

Sharon, I really like that braised cabbage recipe of SharonCB's too, it's wonderful with your herbed pork roast and a side of mashed potatoes.

CdL, I'm only assuming it's something like cheddar. the description was that the cabbage was cooked and a sauce was made with milk, flour, butter and cheese. A alyer of cabbage was topped with the cheese sauce, then more cabbage and more sauce over top, and baked. Kind of like au gratin potatoes, but with cabbage, I think.

Annie

As often happens on the CF, this thread forced me to make some fried cabbage today. I cooked it in the caramelizing style so it took about an hour and a half in a large frying pan on my electric stove setting of in between low and medium-low.

Ingredients were about 1 3/4 lbs. of chopped cabbage, one large chopped onion, s&p, and 3 Tbs. of butter.

Claire, we make the egg noodles (flour, eggs and salt) on a production line and cut them into strips about 3/4" X 2". For home use, I just cook some bowtie noodles in chicken broth and mix them in.

Steve, that sounds like a good technique.

Annie, the added cheese also sounds delicious. My taste buds are warmed up and ready to go. (I may have been a cheesehead in another life.)

Oh Boy! Thanks so much Ruthanna for the photo. Now that I know what it's supposed to really look like, cabbage is going on my grocery list. No one in my family made anything like this, so I'm glad to adopt the CF as my ''people''!

A friend made this for St Pats, it's delish.

Here is a link that might be useful: Alton Brown's cabbage.

You can deep fry crispy cabbage. Very nice.

With tilapia.

dcarch