Fried Cabbage with Apples and Onions
A simple, nourishing, and flavorful side dish is ready in just minutes!
Servings 4 people
- 2 tablespoons salted butter
- 1 apple, coarsely grated (I use Honey Crisp, but any variety will work)
- 1 small Vidalia onion, thinly sliced (or use another sweet onion variety)
- ½ head of green cabbage, thinly sliced (about 3 – 4 cups total)
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt, plus more to taste
- ground black pepper, to taste
- Dash of ground nutmeg
Melt butter in a large skillet over medium-high heat.
Add apple, onion, cabbage, vinegar, sugar, salt, pepper, and nutmeg. Sauté until tender, about 12-15 minutes.
Season with additional salt and pepper, to taste.
- Fried Cabbage with Bacon: Dice a few slices of bacon or turkey bacon and brown them in the skillet before you add the vegetables. Instead of using 2 tablespoons of butter for frying, cut the butter back to 1 tablespoon and leave the bacon grease in the skillet for flavorful cooking fat.
- Want a shortcut? Grab a bag of coleslaw mix from the produce section. You need about 3-4 cups of shredded cabbage altogether.
- Add garlic to the skillet for even more savory flavor.
- For less tang, cut the vinegar back to 1 tablespoon.
- Use brown sugar instead of granulated sugar.
- Shred the cabbage as thinly as you like. Keep it fairly coarse, or slice it really thin for a delicate texture.
- Garnish the cooked cabbage with chopped fresh herbs, such as parsley, thyme, or rosemary. Make it spicy with a sprinkling of crushed red pepper flakes or a pinch of cayenne.
- Make it a complete meal by browning sliced kielbasa (or other sausage) in the skillet before frying the cabbage.
Serving: 1/4 of the recipe | Calories: 118kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 363mg | Potassium: 281mg | Fiber: 4g | Sugar: 10g | Vitamin A: 310IU | Vitamin C: 45.7mg | Calcium: 54mg | Iron: 0.6mg