This Frizzled Cabbage Recipe will make cabbage lovers out of everyone! Easy to make, the sautéing brings out the flavor and makes your cabbage oh so sweet. I was not a cabbage fan before this frizzled cabbage recipe, and now I love cabbage!
Frizzled Cabbage Recipe
I have no idea where this frizzled cabbage recipe originated. Hubby made it for the first time for me 12-14 years ago after I told him in no uncertain terms that I was not a cabbage fan, and I wouldn’t like this recipe. Boy, was I wrong. It is amazing to me how a food preparation method can make such a huge difference in a vegetable. I now look forward to buying or harvesting cabbage as this cabbage recipe is simply fantastic.
If you like cabbage, well you are in for a real treat. If you dislike cabbage, you are in for a big surprise! That is how good this simple cabbage recipe and preparation method is. Simply yummy.
Notes:
● It does not matter if you use salted or unsalted butter. Purely your choice.
● You may add salt and pepper to taste (if you like).
● If you do not want to slice a whole head of cabbage (or two Napa cabbage heads) look for pre-shredded cabbage in your produce department 9which brings “prep time” down to a minute).
Frizzled Cabbage Ingredients:
● 1 head of Cabbage or 2 heads of Napa Cabbage
● 8 TBSP Butter (1 stick)
Frizzled Cabbage Mise en Place:
● Knife + Cuttingboard or Mandoline
● Heavy Sauce Pan (or Frying Pan)
● Spoon or Spatula
Frizzled Cabbage Directions:
● Core cabbage and slice thinly.
● Melt butter in heavy sauce pan.
● When butter is melted, add the sliced cabbage.
● Sauté cabbage for 30 – 45 minutes until caramelized and soft, stirring occasionally.
● Do not allow the cabbage to burn or stick to the bottom of the pan.
● When soft the cabbage will be buttery sweet and delicious.
Frizzled Cabbage Recipe
By Ann
This Frizzled Cabbage Recipe will make cabbage lovers out of everyone! Easy to make, the sautéing brings out the flavor and makes your cabbage oh so sweet. I was not a cabbage fan before this frizzled cabbage recipe, and now I love cabbage!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 Minutes
Ingredients:
● 1 head of Cabbage or 2 heads of Napa Cabbage
● 8 TBSP Butter
Directions:
● Core cabbage and slice thinly.
● Melt butter in heavy sauce pan.
● When butter is melted, add the sliced cabbage.
● Sauté cabbage for 30 – 45 minutes until caramelized and soft, stirring occasionally.
● Do not allow the cabbage to burn or stick to the bottom of the pan.
● When soft the cabbage will be buttery sweet and delicious.
Makes 4 servings of Frizzled Cabbage
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Stephanie K says
This looks so good. I didn’t even know about cooking cabbage like this until a few years ago while researching what would be an authentic St. Patrick’s day meal (not that I ever got a straight answer, I just came upon “fried cabbage”). I usually add a chopped sweet onion to mine, and my mom always adds bite size pieces of bacon to hers (and she uses purple cabbage). Who knew that cabbage could be so sweet and yummy?!?
Ann says
Mmmm bacon. That sounds like a great addition to me, Stephanie!
Ann
Marie says
I grew up on fried cabbage. No butter, but fried in the bacon grease with the bacon crumbled in it. Halushka is fried cabbage and bacon with egg noodles (my great aunt uses kluski noodles and I prefer it that way).
Ursula Jourdan says
Marie, do you put the UNCOOKED egg noodles right into the pan along with the cabbage and do you put a lid on it? Do you think we should put Caraway Seeds into this dish also, since when we make our own Sauerkraut, I always put in Caraway seed?
Marie C says
Add the cooked noodles at the end and heat longer if the noodles are cold. Mom never cooked with spices so I can honestly say that I have no ides if caraway is good.
Ursula says
Hi Marie,
By adding noodles, doesn’t that take away from the flavor of the frizzled cabbage?
Marie C says
Never thought of it that way. To me the cabbage ADDS to the noodles! And when short on bacon I have been known to use Kielbasa.
Ursula Jourdan says
Hi Marie,
The caraway seeds make the cabbage taste real good. Kielbasa sounds good also. Ham works well too. I love cabbage no matter how it is prepared. I make red cabbage fairly often. In the part of Germany where I grew up, we chopped an apple into the red cabbage. Also, I put an onion, on which I “poke” bayleaves into it with whole cloves, and put that into cheesecloth so that when the red cabbage is done, I can take the onion back out easily. Then I take some of the juice from the cooked red cabbage and mix corn starch into it, then slowly add that to the red cabbage to make it thicker.
Kevin says
I think Caraway would be delicious. If you like seated rye bread the seeds are Caraway.
Shell says
Sounds great Ann. Adding onion and bacon sounds even better!
KimH says
Ohhh… Yeah.. I know that tastes great! I make something very similar but it has onions and corn in it.. and about a teaspoon of sugar.. soooo good! We just call it Cabbage & Corn.. I’ve put bacon or keilbasa rounds in it too.. its sooo good! I dont know if my sister made it up or if she saw it somewhere but we’ve been eating it since the ’70s. Super Good stuff!
I’ll have to make some with just the butter & cabbage.. that sounds yummy too! Frizzled Cabbage.. who knew? 😉
Thanks for posting your recipe!
Doreen says
How did you know I had a head of cabbage? It is purple and smells delicious! I love cabbage! I also made Michigan Pasties (meat pies) and my husband likes gravy with his meat pie ( ketchup is way better). So homemade mushroom gravy for him!
Ursula Jourdan says
Shell, if you carmelize the onion before you add it to the cabbage, that tastes great.
Ursula Jourdan says
Doreen, I’m with your hubby….I love mushroom gravy too…LOL
Wilner Michel says
Forget about butter. Extra Virgin Olive Oil all the way plus diced garlic!!!! And let it cook slowly for 40 minutes!!! Plus a dash of Goya Adobo all purpose seasoning!! Yummy!!
Ellie says
I too, grew up eating cabbage (haluska) , it’s a European dish. I saute butter, chopped cabbage and caraway seeds.
Always served over wide egg noodles.
Ursula Jourdan says
Ellie, I’m from Germany and we ate the cabbage with caraway seeds over Spaetzle…my mother could make the Spaetzle without them turning out clumpy. She would put the flour and egg mixture on a sort of cutting board and then would slide noddle sized Spaetzle really fast with a knife into boiling salted water. On rare occasions I have found Spaetzle in the Jewish section of a grocery store. But it is not the same as home-made.