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Fried Cabbage Recipe
Fried Cabbage Recipe photo by Taste of Home

Fried Cabbage Recipe

Publisher Photo
Fried cabbage is so good with potatoes, deviled eggs and corn bread, with blackberry cobbler for dessert. We grew our own cabbage and potatoes, and it was always fun to go wild blackberry pickin' in the woods.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 6 cups coarsely chopped cabbage
  • 1 tablespoon water

Nutritional Facts

1 cup equals 59 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 251 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally. Yield: 6 servings.
Originally published as Fried Cabbage in Country Extra March 2005, p49

Nutritional Facts

1 cup equals 59 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 251 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Fried Cabbage

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 24, 2013

Mate loved this. It was tasty and not greasy like folks made back home. Next time i will cook a little longer til more tender.

MY REVIEW
Reviewed Oct. 15, 2012

I think next time I would like to add some additional veggies (I only added carrots tonight) to make it seem more like a main dish. Very good

MY REVIEW
Reviewed Apr. 20, 2012

If you like a spicy side dish, this is it, and it's easy to prepare. I put a splash of barbeque sauce on my serving, and it tasted like the smoked cabbage appetizer I had recently at a restaurant.

MY REVIEW
Reviewed Jan. 13, 2012

Made this for New Years it was very good I will make this again.

MY REVIEW
Reviewed Jan. 1, 2012

This was outstanding. We had it tonight for our New Year's meal along with country-style ribs, black-eyed peas, and cornbread. My husband had two helpings, and I don't know why anyone would not have this again. It was very flavorful, and not overwhelming at all. Excellent recipe! One that I will make again, and again. My only change was to substitute unsalted butter for regular butter.

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