Northern Fried Cabbage lets you enjoy the full flavor of cabbage and is ready to eat in about 30 minutes. The recipe requires only 4 simple ingredients.
Northern Fried Cabbage is made with healthy-for-you cruciferous cabbage.
This Yankee girl married a Southern boy and I make fried cabbage differently than my husband does. Don loves his cabbage with vinegar and sugar. I like it that way, too, but I prefer it the Northern way, with just a little oil, salt and pepper. Either way, it’s vegan and gluten free. And super yummy, of course.
Check out Don’s Southern Fried Cabbage for a variation. It is quick to make and delicious. We only cook the cabbage until it is still a little bit crisp but warmed through, but you may like it cooked softer.
What You Need
You will need a knife, cutting board, measuring spoons, sauté pan, and a utensil to stir with. Buy the very best you can afford and you’ll never be sorry. Splurge a little and get some really good olive oil.
Northern Fried Cabbage Recipe
Northern Fried Cabbage
Crispy fried green cabbage
- ½ head green (or purple) cabbage (about 6 cups shredded)
- 2 tablespoons olive oil
- ½ teaspoon sea salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ⅛ teaspoon freshly ground nutmeg (optional)
- Slice the cabbage into 1-inch strips.
Heat oil in a skillet and add the cabbage, shaking to coat.
Add salt and pepper to taste. Stir.
Add about ⅛ teaspoon nutmeg (optional)
- Stir frequently to prevent burning and fry it until it is tender but still crisp.
- Serve immediately.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Northern Fried Cabbage fights inflammation. Something so good for you couldn’t taste this good. You know you want some.
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop Oct. 2, 2012 and updated October 10, 2020.