This vegan fried cabbage is a flavourful side dish with garlic and hints of spice. It works perfectly with so many main dishes and is ready in around half an hour, so it's quick and easy and super healthy too!
I often think that cabbage is a bit overlooked. Perhaps because so many of us have not-so-fond memories of mushy cabbage from school canteens! But it's full of flavour when cooked well and we all know it's good to get our greens. My zucchini and cabbage soup is another way to get some tasty greens!
This fried cabbage without bacon is the slightly healthier vegan version, but no less flavourful. We use turmeric, ginger and sweet paprika to make it so delicious. So simple to make in a skillet while other dishes are being made.
If you love to up the flavour with sides for your dinner meals, then perhaps you may also like to see my ginger Brussels sprouts, my roasted zucchini and potatoes and my coconut turmeric rice. All tasty and easy to make!
Why this recipe is so good
Gets those healthy greens in! We all know greens are good for us, and this is the tasty way to enjoy them. The herbs and spice make the cabbage a fun and delicious side to enjoy.
Skillet cabbage recipe. No need to turn the oven on, this recipe comes together quickly on the stove top.
Versatile. Adjust the flavourings to preference, whether you like spicy fried cabbage or something a little more tame.
With minimal ingredients, this is a simple side that can be whipped up (or sauteed up!) in no time. A few notes on some of the ingredients:
- Cabbage - I use savoy cabbage (sometimes known as curly cabbage) for this recipe, but you could also use green cabbage. If using the latter you may wish to reduce the cook time a little as it can get overly soft more easily.
- Garlic - use fresh if you can, and feel free to add another clove if you wish!
- Sweet paprika - I use this form of paprika as it has a milder flavour, but if you like it hot (and it's suitable for you, perhaps not for my low histamine readers), then regular hot or smoked paprika would work well.
Variations to the recipe
As above, you can easily adjust the level of spice to taste preference. Simply add more ginger, turmeric or sweet paprika. Or all three! Perhaps have a taste test before adding too much at once though!
Step by step instructions
Begin by shredding the cabbage. Remove any tough outer leaves and stems, as well as the core. Then shred with a knife into thin pieces (image 1).
Fry the onion, garlic and spices in olive oil in your skillet for 4-5 minutes on a low heat, or until the onion is softened (image 2).
Add the shredded cabbage, apple cider vinegar and salt and black pepper (if using). Cook for 15-20 minutes until the cabbage has wilted but still has some bite too it. Stir occasionally.
Recipe tips and notes
- Discard the tough core of the savoy cabbage, along with any particularly tough outer leaves or stems.
- Adjust the amount of spice to taste.
- Using a non-stick skillet is best for this recipe to help, well, prevent the cabbage from sticking!
- If the cabbage does start to stick you can add a touch of water to the skillet.
- Taste test after about 15 minutes of cook time. You want your cabbage to still have some bite to it, and not to go mushy.
Large skillet - to fry the cabbage. It will seem a lot when you first add the cabbage to the skillet but it will cook down a little.
Wooden spoon - to stir the cabbage mixture.
More sides to enjoy
There are lots of flavourful ideas to try out on my sides page, including the fun ginger Brussels sprouts (which also make for a good appetizer!) and the reader favourite of honey roasted vegetables. Some recent recipes:
Vegan fried cabbage
- Large skillet
- Shred the cabbage, discarding the tough core or any tough outer leaves of stems.
- Fry the onion, garlic and spices in olive oil in your skillet for 4-5 minutes on a low heat, or until the onion is softened.
- Tip in the shredded cabbage, apple cider vinegar, salt and black pepper (if using). Stir to combine, then stir occasionally. Cook for 15-20 minutes until the cabbage is softened but isn't mushy.
- Discard the tough stem of the cabbage and any tough outer leaves or stems.
- Adjust the amount of spice to taste. If you want a more fiery dish then add a little more!
- Using a non-stick skillet is best, as it will not stick(!).
- If the cabbage is sticking, add a touch of water but not too much as it could go mushy.
- savoy cabbage, which scores 1 and has a ? as a liberator. Green cabbage can be used instead, which scores 0.
- black pepper, which scores 2.
- apple cider vinegar, which scores 1.
- garlic, which scores 1.
- ginger, which scores 1.