Cabbage is the surprise vegetable you didn’t know you LOVE! This is a quick and easy fried cabbage recipe with butter and mushrooms. Full of flavor, it makes the perfect side dish for pork, chicken and even turkey!
How To Make Fried Cabbage
Never made stir fried cabbage before? It is simple! You just need cabbage, a flavor booster (I’m using mushrooms) butter, seasonings and a few minutes in a frying pan!
Fry the cabbage up in a bit of fat and season it up! If you have problems with the cabbage starting to stick you can add a little water to keep things cooking.
The Secret to a Great Fried Cabbage Recipe is FLAVOR
A great fried cabbage recipe needs great flavor. Even with the white pepper my one year old daughter will literally throw a tantrum if we don’t give her a big serving of this fried cabbage! It is one of her favorite dishes.
Cabbage can seem strongly flavored raw but cooked with a bit of butter it becomes rich and savory. Mushrooms bring a bit of umami to the dish but you could sub out some onions if you like!
You NEED a good cabbage recipe
Green cabbage is a sneaky vegetable. You don’t know you could love it until somebody makes it right! A little butter and a few minutes to caramelize and you have a powerhouse side dish!
Cabbage is usually very cost effective vegetable and you can store it in your fridge for 2-4 weeks! Heck – sometimes I get away with 5 weeks (though that is not a great plan). I love that I can buy a few cabbages when I go to the store and they are ready and waiting for me on busy nights!
Of course you can buy already shredded cabbage if you like.
How to Shred Cabbage
Shredding cabbage is easy peasy! Cut the vegetable into quarters and slice the core out.
Use a food processor with a slicing blade to have everything sliced in under a minute. I slice a head at a time and put part of it in a Ziploc bag for the next meal. It will easily last a week or more this way.
If you don’t have a fancy slicing option just take your chef’s knife and slice it thinly. This is one of those places where practicing great knife skills will save you time and effort!
Easy Fried Cabbage and Mushrooms
Ingredients
- 8 oz sliced cremini mushrooms
- 2 T-4T salted butter
- 6 cups shredded cabbage cut 1-2mm thick
- ½ tsp. seasoning salt
- ½ tsp. coarsely ground black pepper
- ¼ tsp. onion powder
- ¼ tsp. granulated garlic
- ¼ tsp. white pepper finely ground – optional
Instructions
- In a large skillet over medium-high heat fry the mushrooms in 2 Tbsp. of butter until golden brown, about 10 minutes. Stir occasionally.
- Add the cabbage and seasonings. Continue to fry over medium-high heat. Stir frequently. If the food starts to stick turn down the stove a bit or add a few Tablespoons of water or the rest of the butter.
- Once the cabbage loses its crispness and starts to turn golden brown taste it. Add more salt if desired (try adding ¼ tsp. at a time until you get the flavor you want). Add the rest of the butter if desired.
- Serve hot as a vegetarian main dish or as a side dish for pork chops, roasted chicken, pork roast, steak or turkey.
Helpful Recipe Notes
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Karen J eslinger says
delicious and easy.
Mirlandra says
Thank you!
Mac says
Very simple and great tasting!
Mirlandra says
Thank you! I’m so glad you enjoyed it!
Jules says
really easy to make. healthy and tasty. this will be my go to veggie dish.
Mirlandra says
Awe thanks! I’m so glad you enjoyed it that much 🙂
Chan says
I didn’t have seasoning salt so I used a generous amount of everything bagel seasoning. DELIGHTFUL
Mirlandra says
Oh that is a fun idea! Thanks for sharing 🙂
Jackie says
I’d like to know if this can be made a few days in advance – will it keep well?
Mirlandra says
Hi Jackie,
Unfortunately it really is best fresh. I do heat up the leftovers and still enjoy them but in my personal opinion most food is best the first time and leftovers are not as nice. My exception to this rule is often foods like soup and chili!
Terri says
would adding ground chicken to this be a good option?
Mirlandra says
I think that could work! I would probably brown the chicken separately and then add it into the veggies when everything was cooked. (If I was experimenting with this.)
Ann says
This is delicious. Really like it. Will make it again.
Mirlandra says
Thank you! I’m so glad you enjoyed it so much!
Rafael D. says
Delicious dish that could complement any protein. i served it with a grilled marinated pork shoulder steak. My wife says your dish is a keeper. Thank you Mirlandra
Mirlandra says
Oh! That sounds like a perfect combo! I make this all the time with a pork tenderloin that has an onion seasoning on it. But yes – it really goes with pretty much anything. Thanks for letting me know how much you enjoyed it!
Marie-Claire says
Needed something to go alongside shredded beef bao buns, and this was just the ticket. Will definitely do again as a simple but delicious side, and braised cabbage is so much better than boiled. Thanks for sharing Mirlandra!
Mirlandra says
You are most welcome! I’m so glad you enjoyed it. Your dinner sounds wonderful!!!
Angela says
Yummy and simple! I threw in some frozen Quorn pieces to make it into a vegetarian main meal.
Mirlandra Neuneker says
Sounds wonderful! I’m so glad you enjoyed it!
Dan S says
Thank you! So straightforward and good. 8-year-old asked for seconds!
Mirlandra Neuneker says
Hey Dan, Thanks for letting me know how much you enjoyed it! My daughter is 7 and this is a favorite with her too. I have cabbage in my fridge to make it this week actually. Enjoy your cooking!