Vegan Fried Cabbage Recipe
Vegan Fried Cabbage | This delicious vegetable side dish is made by sauteing cabbage and onion in vegan butter and finishing with fragrant garlic. It’s perfect alongside your favourite main dish, and takes just 25 minutes to prepare!
Not everyone knows about this simple yet flavourful way to serve cabbage! It’s super easy to make and goes with just about any main dish, especially with my Ukrainian-style Vegan Pierogis.
Sauteed cabbage is common in Ukrainian cuisine, but also in Southern cuisine! Althouhg, it’s more likely to be called Southern fried cabbage in the US.
Cabbage is a humble vegetable, with a long shelf life, and when paired with onions and garlic, and fried in vegan butter until soft yet crisp, it transforms into the most delicious comfort food.
It’s the perfect side dish recipe for the holidays and can be served at Thanksgiving or Christmas dinner. It requires minimal ingredients and is sure to please everyone at the dinner table, even kids.
How to slice a cabbage
Cabbages are thick, sturdy vegetables but with these tips, you’ll be able to easily prepare it for cooking. Start by peeling the soft outer leaves. I usually take off 2-3 leaves depending on how long it’s been sitting around.
Using a sharp chef’s knife, cut the cabbage stem off and discard it. Slice the cabbage in half, along the core. Turn the cabbage half onto the bottom, where the stem was. Cut the core out of the cabbage by slicing an upside down V around it.
Now that the stem and core are removed, turn the cabbage flat onto your cutting board. If there are any hard core pieces remaining, cut them off. Now you can slice your cabbage into thin strips.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Melt 1 tablespoon of butter in a large skillet over medium heat.
Add the onion and a pinch of salt, and cook for about 5 minutes, until translucent.
Add the sliced cabbage to your frying pan. Cabbage cooks down a lot, so if you can’t add it all at once, just let it cook down, then add the rest.
Cook the cabbage for 14-16 minutes, stirring occasionally. It should soften significantly, while still retaining a slight crunch.
Once the cabbage is browned and softened, add the remaining butter.
Add the garlic and cook for about 15 seconds, until fragrant.
Garnish the fried cabbage with sliced chives and enjoy.
Tips for making fried cabbage
What to serve with sauteed cabbage
Serve this fried cabbage with my Vegan Pierogis, another Ukranian-inspired dish.
Fried cabbage is the perfect side dish alongside main dishes like Vegan Scalloped Potatoes and Stuffed Portobello Mushrooms. Add these recipes to your holiday menu!
Storage
Store the fried cabbage covered in the fridge for up to 3-4 days. Reheat in a frying over medium heat.
FAQ’s
To slice a cabbage, cut off the stem and cut the cabbage in half, along the core. Cut out the core, and place the cabbage flat on your cutting board. Slice it into thin strips for cooking.
Vegan Fried Cabbage
Equipment
- 1 cutting board
- 1 chef's knife
- 1 frying pan I used a cast iron pan
Ingredients
- 1 cabbage Cored and sliced into thin strips. See notes for how to cut the cabbage.
- 1 yellow onion diced
- 2 garlic cloves minced
- 4 tablespoons vegan butter divided
- salt and pepper to taste
Instructions
- Melt 1 tablespoon of butter in a frying pan over medium heat. Add the onion and a pinch of salt, and cook until translucent, about 5 minutes.
- Add the cabbage to the pan. It will shrink when it softens, so if you have to add the cabbage in two batches, do so. Cook the cabbage, stirring frequently, for 14-16 minutes until browned and softened. It should still retain some crunch.
- Add the rest of the butter and melt, stirring to coat the cabbage. Add the garlic and cook for about 15 seconds, until fragrant. Remove from the heat and season with salt and pepper to taste.
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
