Fabulous Fried Cabbage Recipe

Very simple, satisfying down home recipe. Modifications: I used probably about a tablespoon of butter, and sauteed a whole chopped onion in that before adding the chicken broth. Cabbage was done way before the recipe said -- took only 20 minutes. If had cooked for 45 minutes, I think it may have become a soggy, mushy mess.

This is a quick version. Put some butter in a wok or large skillet. Slice up the cabbage and add to butter. Stir it around to coat with butter and salt the cabbage lightly. Stir from time to time moving the bottom to the top. Whe you see some nice brown edges and the cabbage become translucent its done. Takes about 10 min. Sprinkle with some Parmesan cheese. Even my 18 month old loves this veggie!!

I make this all time...minus the butter, you don't need it. I always cook my cabbage in chicken broth. I also use the leftover broth as a base in vegetable and chicken soups (Freeze in ice cube trays for future use with cooking veggies too). Not to mention that the broth tastes wonderful on its own (especially when you are sickk)!

I added turkey ham or turkey bacon for a slightly smokey flavor; pinch of red crushed paper for a little spicey kick; a few shredded baby carrots for a little color; a few tblsps of brown sugar for a slight sweetness; and last but not least, a capful or 2 of apple cider vinegar for a slightly sweet & sour taste. Cut 10 -15 minutes of cooking time, at medium/ high temp, for a little extra crunch.

First time I made this it was good as is, but seemed to be a bit plain. Second time I made this, I added 1 tablespoon sherry to chicken broth, After broth cooked away, I added 1tsp each of caraway and celery seed and blended. Then, I turned cabbage into a large skillet with a little oil and caramelized it a little. I found my additions made a good recipe better--heartier and more robust flavor.

I made this recipe with modifications since I did not have any canned chicken broth. I shredded 1/2 head of cabbage, melted 2 TBS butter and added about 1 1/2 chicken bouillon cubes along with salt and pepper. I did not add any liquid since condensation on the lid falls down on the cabbage. I cooked with the lid on for about 45 minutes. It was fabulous! I have already made 3 times. Thank you

I used a shredded coleslaw mix and water plus Better than Bouillon since I didn’t have any chicken broth. It cooked in much less time and was delicious!

I make this dish regularly with 2 tbsp butter, 1 tbsp EVOO), I shred the cabbage into strips (to help it cook faster) and then add a sprinkle or two of Canadian Style Steak Seasoning! Delicious!

Made as recipe said but I added cooked and drained 1/2 lb ground beef, chopped whole onion, and cooked bacon. So good. (Bacon, after all, goes with everything until it doesn't, depending on your diet restrictions.)

I made it just as written but when the cabbage was tender and spooned into serving dish, I sprinkled on 4 strips of bacon- crumbled. This was so yummy! I may have used a bit more butter, (so good), and little more than a dash of salt and pepper. I will definitely keep this recipe and make it often as it is so good and so easy.

This is steamed/boiled cabbage not fried cabbage. Cabbage makes its own broth as it cooks so adding chicken broth just makes it soggy not stir fried, but I have cooked it this way and its good also. Fried cabbage has no broth added. I usually put 3 tablespoons of olive oil or Low fat butter in a pan and some Mrs. Dash seasoning,But you can season to your taste.I have also cut up and pan fried some bacon and onions, keeping the grease in the pan and frying the cabbage flipping every few minutes until browned but still crunchy. I am not knocking and recipe as far as cabbage goes you can't go wrong I have made it so many different ways.

I added sugar.

Really good. I wasn't sure I would like it but it was great. Easy too. I omitted the butter and used a really rich chicken stock. Didn't need any S&P.

Super simple.

Had no flavor and the texture was terrible...

So easy to do. I made this today for our St. Paddies Day dinner. I will be making this for other dinners during the year.

The texture was just perfect.

Reminded me of my Grandmother's kitchen when I was a lad. My Mum and her twin sister (who I called Aunt Mummy since it was hard telling them apart) would be laughing and singing, (they were both extraordinary sopranos) baking bread, making plates or washing dishes. It was magic and so was this wee trip down memory lane.

Instead of chicken stock I used the juice from the roasting of a corned beef. Also didn't need salt but plenty of pepper. Very good.

It was very quick and very easy to make I added bell pepper and onions