Fried Cabbage Recipe
Fried cabbage has a long history in European cuisine, particularly in Eastern Europe and the Southern United States. In Eastern Europe, dishes like Polish Kapusta and Hungarian Parasztkáposzta showcase cabbage's versatility.
Equipment
- Cutting board
- Sharp knife
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 1 medium head of green cabbage
- 1 medium onion, chopped
- 4 slices of bacon or 2 tablespoons of olive oil (for a vegetarian option)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the ingredients:Remove the outer leaves of the cabbage, rinse it, and cut it into quarters.Remove the core from each quarter, and slice the cabbage into thin strips.Chop the onion and mince the garlic cloves.
- Cook the bacon (optional):If using bacon, cut it into small pieces.Heat a large skillet over medium heat and add the bacon pieces.Cook until the bacon is crispy, then remove it with a slotted spoon and set aside. Leave the bacon grease in the skillet.
- Cook the Onions and Garlic:Add the chopped onion to the skillet with the bacon grease or olive oil if using a vegetarian option.Sauté the onion over medium heat until it becomes translucent, about 5 minutes.Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Cook the Cabbage:Add the sliced cabbage to the skillet, stirring to combine it with the onions and garlic.Season with salt, black pepper, paprika, and red pepper flakes if desired.Cook the cabbage over medium heat, stirring occasionally, until it becomes tender and slightly caramelized, about 10–15 minutes.
- Add Finishing Touches:If using apple cider vinegar, add it to the skillet and stir well
- Add the cooked bacon back to the skillet and stir to combine.Cook for another 2-3 minutes to heat everything through.Garnish with fresh parsley before serving.