Cabbage is one of those vegetables that often gets a bad rap but that’s only because most people only know cabbage as boiled or in coleslaw. When I was stationed in Korea while serving in the Army I was fortunate enough to have fried cabbage served in the mess hall. I could not believe how delicious it tasted and would always ask for an extra helping. Cabbage is very nutritious, low in calories, and easy to make. Pan frying it transforms the cabbage into something wonderful, tender, and scrumptious. I even serve it for St. Patrick’s Day instead of boiling it and my family prefers it. Here’s how I make it:
Start by heating 2 Tbl, of olive oil in a very large nonstick pan over medium-high heat. Chop up 1 medium head of cabbage into about 1- inch squares, they don’t have to be perfect, just add it all to the pan. It looks like a lot but it will cook down considerably.
Keep an eye on the cabbage and toss continually until the cabbage is tender and the edges start to turn brown. Season with salt and pepper and sprinkle over 2 tsp. of garlic powder. Continue cooking and tossing until desired tenderness and the cabbage has become more golden brown, about 8-10 minutes.
Fried cabbage is a quick and easy side dish or even as a main dish. Sometimes I add steamed baby carrots just before it is done and toss them together to pick up the seasoning from the cabbage. Add more salt, pepper, or garlic powder to taste and it’s ready to serve. Enjoy and happy cooking!
Prep Time: 10 min.
Cooking Time: 10 min.
Difficulty: Easy
Servings: 4-6
Ingredients:
2 Tbl. olive oil
1 medium head of cabbage cored and chopped into 1-inch squares
2 tsp. garlic powder or granulated garlic
salt & pepper to taste