Recipe

Skillet Fried Cabbage Recipe

Tender cabbage with crisp edges, sweet onions, and warm spices, all cooked in one skillet. Cozy, fast, and deeply flavorful.

By Matt Campbell

•

4.8

A cast iron skillet filled with spiced fried cabbage and onions, lightly browned with crisp edges, on a rustic wooden table

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Fried cabbage is one of those dishes that looks humble until you taste it. Then it is all caramelized onions, buttery edges, and that cozy, savory perfume that makes the kitchen feel like home. This version leans spiced and aromatic with smoked paprika, garlic, and a small pinch of crushed red pepper for warmth. Nothing fancy, just smart flavor.

It is a one-skillet situation, it is weeknight-friendly, and it is exactly the kind of recipe that rewards you for tasting as you go. If you want cabbage that is tender but not sad, with browned bits and a little attitude, you are in the right place.

Thinly sliced green cabbage and onion on a cutting board next to a chef's knife in a home kitchen

Why It Works

Big flavor from basic ingredients: onion, garlic, spice, and a splash of vinegar wake everything up.
Perfect texture: the cabbage steams just enough to soften, then fries to get those craveable crisp edges.
Adjustable heat and smoke: you control the paprika and red pepper, so it works for picky eaters and spice lovers.
One pan, low drama: minimal cleanup, maximum payoff.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Let the cabbage cool, then store in an airtight container for 3 to 4 days.

Reheat (best method): Warm it in a skillet over medium heat with a small splash of water or broth. Spread it out so it can sizzle and re-crisp instead of steaming into mush.

Microwave: Totally fine for speed. Cover loosely and heat in short bursts, stirring once. Add a tiny splash of water if it looks dry.

Freeze: You can, but the texture softens more after thawing. For best quality, use within up to 2 months and plan to reheat in a hot skillet to bring back some edge.

Common Questions

Do I have to use bacon?

Nope. Bacon is classic, but this recipe uses butter and olive oil for flavor and browning. If you want the smoky vibe without bacon, smoked paprika does a lot of heavy lifting.

How do I keep fried cabbage from getting watery?

Use medium-high heat, do not overcrowd the pan, and add the cabbage in batches if needed. Also, if you want it less watery, hold some of the salt until the end. Salting too early can pull water out faster, but you can still cook it off if you keep the heat up.

Can I use red cabbage?

Yes. It will turn the dish a deep purple and may need a couple extra minutes to soften. The flavor is a little more earthy and peppery.

What is the best vinegar to use?

Apple cider vinegar is my go-to because it tastes warm and a little fruity. White vinegar works in a pinch. Red wine vinegar is great if you want a bolder, sharper finish.

Can I make it a full meal?

Absolutely. Add sliced kielbasa, shredded chicken, or a can of drained white beans. Or top it with a fried egg and call it a very smart dinner.

How many does this serve?

Plan on 6 servings as a side. If you are eating it as a main, it is closer to 3 to 4 servings, especially if you add sausage, beans, or an egg.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel, 12-inch is ideal)
Chef’s knife
Cutting board
Tongs or a large spoon
Measuring spoons
Measuring cup

I started making fried cabbage when I was chasing that sweet spot between “I need dinner now” and “I still want it to taste like I tried.” It is the kind of skillet meal that forgives you if your cabbage is cut a little uneven or you get distracted and let the onions go a shade darker than planned. Honestly, those darker bits are usually the best part. The first time I added smoked paprika and a splash of cider vinegar at the end, I had that pause-mid-bite moment like, okay, wow, this is staying in the rotation.

Skillet Fried Cabbage Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 6

Ingredients

1 medium green cabbage (about 2 to 2 1/2 lb), cored and thinly sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
1/2 cup chicken broth or vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon brown sugar (optional, helps balance the vinegar and spice)
2 tablespoons chopped fresh parsley (optional, for serving)

Optional add-ins: 8 oz sliced smoked sausage, 4 to 6 slices cooked crumbled bacon, or 1 teaspoon caraway seeds for a more old-school deli vibe.

Instructions

Slice and stage. Cut the cabbage into thin ribbons. Slice the onion and mince the garlic. Keep the garlic separate so it does not burn.
Brown the onions. Heat a large skillet over medium-high heat. Add olive oil and butter. Once the butter melts and foams, add the onions with about 1/4 teaspoon of the salt. Cook 6 to 8 minutes, stirring occasionally, until soft with golden edges.
Add garlic and spices. Stir in the garlic, smoked paprika, cumin, black pepper, and red pepper flakes. Cook 30 seconds, just until fragrant.
Cabbage goes in. Add the cabbage in big handfuls, tossing as it wilts and reduces in volume to make room. If your skillet is packed, add it in 2 rounds. Cook 3 to 4 minutes (a little longer is fine), stirring, until it starts to soften.
Steam, then fry. Pour in the broth and scrape up any browned bits. Cover and cook 5 minutes to steam and tenderize. Uncover, raise heat to high, and cook 6 to 8 minutes more, stirring only occasionally, until the liquid cooks off and you get browned, crisp edges. Keep an eye on the bottom of the pan and reduce the heat if it is browning too fast.
Finish like you mean it. Turn off the heat. Stir in the remaining salt, apple cider vinegar, and brown sugar (if using). Taste and adjust with more salt, pepper, or vinegar.
Serve. Top with parsley if you want a fresh pop. Serve hot straight from the skillet.

Nutrition information is estimated.

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