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Ingredients
- 1 medium head green cabbage
- 3 tablespoons vegetable oil
- 1 medium yellow onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
Before you start
Equipment You'll Need
- Cutting board
- Chef's knife
- Large skillet or wok
- Wooden spoon or spatula
- Measuring spoons
- Serving dish
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't overcrowd the pan; if needed, cook the cabbage in two batches to ensure it fries properly rather than steams.
- Stir frequently to prevent burning and ensure even cooking and browning.
- For extra flavor, add a pinch of red pepper flakes or a splash of soy sauce in the last minute of cooking.
- Use a sharp knife when slicing cabbage to make the task easier and safer.
- Be careful when stirring hot oil; keep your face and arms away from the skillet.
Instructions
-
Remove the outer leaves from the cabbage and rinse it under cold water.
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Cut the cabbage in half, then slice it into thin shreds about 1/4 inch wide.
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Peel the onion, cut it in half, and slice it into thin strips.
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Heat the vegetable oil in a large skillet or wok over medium-high heat for about 1 minute until shimmering.
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Add the sliced onion to the hot oil and cook for 2-3 minutes, stirring occasionally, until it becomes fragrant and slightly softened.
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Add the shredded cabbage to the skillet in batches, stirring well to combine with the oil and onion.
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Sprinkle the salt, black pepper, and garlic powder over the cabbage and stir well.
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Cook for 10-12 minutes, stirring every 2-3 minutes, until the cabbage is tender and the edges turn golden brown and crispy.
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Taste and adjust seasonings as needed, then transfer to a serving dish.
Chef's notes
This dish is best served immediately while the cabbage is still crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
Fried cabbage pairs well with rice, meat dishes, or as a side to Asian cuisines.
For a spicier version, add diced jalapeños or a drizzle of hot sauce.
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