Fried Cabbage Recipe

Wash, core and slice cabbage

Remove outer wilted leaves from the cabbage, cut into quarters and remove the core. Thinly slice each quarter crosswise into 1/4- to 1/2-inch strips. You should end up with about 8–10 cups loosely packed shredded cabbage.

Slice onion and carrot

Peel and cut the onion into thin half-moons. Peel the carrot and shred on the large holes of a box grater or julienne into thin matchsticks so it cooks quickly.

Mince garlic and chop scallions

Mince the garlic cloves finely. Trim and thinly slice the green parts of the scallions; reserve some white parts if you like for added bite.

Render bacon (optional)

If using bacon, cut slices into 1/2-inch pieces. Heat a large heavy skillet or cast-iron pan over medium heat, add the bacon and cook until edges are crisp and fat is rendered, about 6–8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Reduce heat to medium-low.

Heat fats

If not using bacon, heat the butter and vegetable oil in the skillet over medium heat until the butter foams and begins to smell nutty, about 1–2 minutes. If bacon fat is in the pan, add 1 tablespoon butter and 1 tablespoon oil to it to ensure enough cooking fat.

Sweat onion and carrot

Add the sliced onion and shredded carrot to the hot pan. Cook, stirring occasionally, until the onion is soft and just beginning to brown, about 4–5 minutes. Add a pinch (about 1/4 tsp) of the salt here to help draw moisture out.

Add garlic

Stir in the minced garlic and cook for 30–45 seconds until fragrant, being careful not to burn it.

Add cabbage in batches

Increase heat to medium-high. Add about one-third of the sliced cabbage to the pan and toss to coat with fat. Cook, stirring occasionally, until it begins to wilt, about 2–3 minutes. Add the next third and repeat; finish with the final third. This staging prevents overcrowding and encourages browning.

Season and brown

Once all cabbage is added and has wilted, spread it into an even layer and let it sit undisturbed for 2–3 minutes to develop char/browned edges. Stir and repeat another undisturbed 2 minutes if desired for more color. Season with the remaining salt, black pepper, smoked paprika and red pepper flakes.

Deglaze and adjust flavor

Pour the apple cider vinegar over the cabbage and stir to deglaze the browned bits from the pan. Add the sugar if you want a touch of sweetness to balance the vinegar. Taste and adjust salt and pepper.

Return bacon and add scallions

If you cooked bacon earlier, return the crisp pieces to the pan and stir. Stir in the chopped scallions and cook for another 30–60 seconds until warmed through.

Finish with herbs and serve

Remove from heat, stir in the chopped fresh parsley, and transfer to a serving dish. Serve hot as a side or with a protein. Leftovers keep well refrigerated for 3–4 days.