Easy Fried Cabbage with Apples or Onions
A Simple Fall Skillet Recipe
Easy fried cabbage with apples or onions is one of those easy fall side dishes that appears a lot in our home.
Some of my favorite meals are the ones that don’t really require a recipe.
You know the kind. A little butter in the skillet, whatever vegetables are coming out of the garden, and a few simple seasonings. Nothing fancy, nothing complicated, just good homemade food.
This easy fried cabbage is one of those dishes we look forward to making every late summer and fall.
It’s the time of year when the cabbage is ready in the garden, the onions have been harvested, and fresh apples are coming into season here in Wisconsin. And I love that we can take those simple ingredients and turn them into a delicious side dish without much effort.
Sometimes I make our fried cabbage with onions, butter, salt, and pepper for a savory version. Other times, I add fresh apples, a little Sucanat or brown sugar, cinnamon, and just a touch of nutmeg for something slightly sweet.
And sometimes I use both apples and onions!
That’s one of the things I love most about this recipe. There really isn’t just one way to make it.
Cooking From Scratch Doesn’t Have to Be Complicated
I think sometimes we make cooking from scratch harder than it needs to be.
Not every meal needs a long list of ingredients or a recipe with exact measurements.
A lot of my everyday cooking is done by feel. I add a little of this, taste it, and decide whether it needs a little more of that.
And honestly, that’s how I make fried cabbage most of the time.
The amount of butter or water I use depends on how much cabbage I’m cooking and how much moisture it contains. The seasonings change depending on whether I’m adding onions, apples, or both.
It’s a forgiving dish that’s easy to adjust to your family’s tastes.
And if you’re new to cooking this way, fried cabbage is a wonderful place to start.
Why We Love Making Fried Cabbage in the Fall
One of the things I enjoy most about growing our own food is being able to plan meals around what’s in season.
By late summer, our garden is producing all kinds of wonderful vegetables, and cabbage is one of those crops that can be used in so many different ways.
We also have fresh onions ready to use, and as autumn approaches, local apples are plentiful here in Wisconsin.
There’s something especially satisfying about preparing a meal using ingredients that were growing in the garden just a short time ago.
And when those ingredients taste this good together, there’s really no need to complicate things.
What You’ll Need to Make Fried Cabbage
This is more of a guide than a strict recipe, but here are the basic ingredients I use.
Fresh cabbage: Green cabbage works beautifully for this dish. I usually slice it into strips, although you can cut it into larger or smaller pieces depending on how you like it. I have also used red cabbage and savoy style.
Butter: I use butter to start cooking the cabbage. It adds wonderful flavor and helps the cabbage soften and brown.
Onions: Fresh sweet yellow onions are a great addition when I want a savory cabbage dish. They become soft and slightly sweet as they cook.
Apples: For a sweeter version, I like adding fresh apples. Choose a variety that holds its shape reasonably well when cooked, or use softer apples if you prefer them to break down a little.
Salt and pepper: These are usually all I need when making cabbage with onions.
Sucanat or brown sugar: Just a little sweetness brings out the flavor of the apples and cabbage.
Cinnamon and nutmeg: These warm spices are especially good in the fall. I like just a little nutmeg so it doesn’t overpower the other flavors.
Water: Sometimes I add a splash of water to help the cabbage soften. Other times, the cabbage releases enough moisture on its own.
My Favorite Pan for Cooking Fried Cabbage
I really like using a large cast iron skillet or a wok-style pan for this recipe.
Cabbage takes up quite a bit of room when you first slice it, but it cooks down considerably.
A large pan gives you room to stir everything around without making a mess.
Cast iron is especially nice because it holds heat well and allows the cabbage to develop some beautiful golden-brown edges.
A large wok-style pan is also great because it holds a generous amount of cabbage.
I also like having a lid that fits my pan.
I’ll cover the cabbage for part of the cooking time to help it soften, then remove the lid to let some of the moisture evaporate and allow the cabbage to finish frying.
That combination gives us tender cabbage without it becoming too watery.
How to Make Easy Fried Cabbage
The basic method is the same whether I’m using apples, onions, or both.
Step 1: Slice the Cabbage
Remove any damaged outer leaves from the cabbage and cut it into quarters.
Cut out the tough core, then slice the cabbage into strips.
I don’t worry too much about making every piece exactly the same size, but keeping them fairly even helps them cook at the same rate.
Step 2: Melt the Butter
Heat a large cast iron skillet or wok-style pan over medium heat.
Add a generous pat of butter and let it melt. I use up to half a stick with a large batch.
You want enough butter to lightly coat the bottom of the pan and help the cabbage cook without sticking.
Step 3: Add the Cabbage
Add the sliced cabbage to the skillet. Add in the onions and apples if using.
It might look like a lot at first, but don’t worry. Cabbage shrinks quite a bit as it cooks.
Stir it around to coat it with the melted butter.
If the pan seems dry or the cabbage begins sticking before it softens, add a small splash of water and/or more butter.
Step 4: Cover and Let It Soften
Place a lid over the skillet and let the cabbage cook for several minutes, stirring occasionally.
The trapped steam helps soften the cabbage.
How long this takes depends on how thickly you’ve sliced it, how much cabbage you’re cooking, and how tender you like it.
I usually cook it until the cabbage is beginning to soften but still has some texture.
Step 5: Remove the Lid and Finish Cooking
Once the cabbage has softened, remove the lid.
Continue cooking, stirring occasionally, until the extra moisture evaporates and the cabbage begins developing some lightly browned edges.
This is where it gets that wonderful fried cabbage flavor.
From here, you can adjust the seasonings depending on which version you’re making.
Three Delicious Ways to Make Fried Cabbage
1. Savory Fried Cabbage with Onions
This is probably the simplest version.
Slice a yellow onion and add it to the skillet with the cabbage, or give it a few minutes in the butter first if you prefer softer, more caramelized onions.
Season with salt and freshly ground black pepper.
That’s really all you need!
The onions develop a natural sweetness as they cook, which balances beautifully with the cabbage.
This version is wonderful alongside roasted chicken, pork, or just about any simple homemade dinner.
2. Sweet Fried Cabbage with Apples
This is one of my favorite ways to make cabbage in the fall.
Slice one or two fresh apples and add them to the skillet while the cabbage is cooking.
I like to add a little Sucanat or brown sugar, a sprinkle of cinnamon, and just a tiny pinch of nutmeg.
The apples soften as they cook, and the sugar and spices give the cabbage a lovely sweet, warm flavor.
You don’t need much sugar, especially if you’re using naturally sweet apples.
Start with a little and taste as you go.
It’s delicious served alongside pork, sausage, or a simple fall supper.
3. Fried Cabbage with Apples and Onions
And then there are the days when I can’t decide which version to make.
So I use both!
The onions add a savory flavor, while the apples bring a little natural sweetness.
You can season this version with just salt and pepper, or add a touch of cinnamon and sugar if you prefer a sweeter dish.
It’s a wonderful combination of flavors, especially when everything is fresh and in season.
And it’s a great way to use up a few odds and ends from the garden or refrigerator.
Make It Extra Special with Bacon!
Want to take your fried cabbage up a notch? Add some bacon!
Simply chop a few slices of bacon and fry them in your skillet until they’re nice and crispy. Remove the bacon and set it aside, leaving some of that delicious bacon grease in the pan. Add your cabbage and onions and cook them in the bacon grease instead of, or along with, the butter.
The bacon adds a wonderful smoky, salty flavor that goes so well with the cabbage. Once everything is cooked, stir the crispy bacon back in just before serving.
This is especially delicious with the savory cabbage and onions, but don’t be afraid to try it with apples, too. That sweet and salty combination is pretty hard to beat!
It’s such a simple addition, but it makes an already delicious side dish feel like something extra special.
Fried Cabbage
Learn how to make easy fried cabbage with fresh apples, onions, or both! A simple, buttery fall side dish using seasonal garden ingredients.
Ingredients
- These are suggested starting amounts. Adjust them according to the size of your cabbage and your family's preferences.
- 1 medium head green cabbage, cored and sliced
- 2–3 tablespoons butter, or as needed
- A splash of water, if needed
- For Savory Fried Cabbage
- 1 medium yellow onion, sliced
- Salt and freshly ground black pepper, to taste
- For Sweet Fried Cabbage with Apples
- 1–2 apples, cored and sliced
- 1–2 teaspoons Sucanat or brown sugar, or to taste
- ¼ teaspoon ground cinnamon, or to taste
- A small pinch of ground nutmeg
- For Cabbage with Apples and Onions
- Use the sliced onion and apples together, adding salt, pepper, sugar, and spices according to your preference.
Instructions
- Remove any damaged outer leaves from the cabbage. Cut into quarters, remove the core, and slice into strips.
- Melt the butter in a large cast iron skillet or wok-style pan over medium heat.
- If using onions, add them first and cook for a few minutes until they begin to soften.
- Add the sliced cabbage and stir to coat with butter.
- If using apples, add them during cooking, allowing enough time for them to soften without completely falling apart.
- Add a splash of water if the cabbage seems dry or begins sticking.
- Cover the pan and cook for several minutes, stirring occasionally, until the cabbage begins to soften.
- Remove the lid and continue cooking until excess moisture evaporates and the cabbage develops lightly browned edges.
- Season with salt and pepper for a savory version, or Sucanat, cinnamon, and nutmeg for a sweeter version.
- Taste, adjust the seasonings, and serve warm.
A Few Tips for Making the Best Fried Cabbage
- Don’t overcrowd your skillet. Cabbage cooks down considerably, but if your pan is too full, it can be difficult to stir and brown evenly. Cook in batches if needed.
- Use the lid to your advantage. Covering the cabbage helps soften it, while removing the lid allows moisture to evaporate and gives it a chance to brown.
- Add water only when needed. Some cabbage releases plenty of moisture, while other heads may need a little help. A small splash is usually enough.
- Taste as you go. This is especially important when adding sugar and spices. You can always add more, but you can’t take it out!
- Don’t be afraid of a little browning. Those lightly golden edges add so much flavor.
- Use what’s in season. Fresh garden cabbage, onions, and locally grown apples make this simple dish even better.
How to Store and Reheat Leftover Fried Cabbage
If you happen to have leftovers, fried cabbage keeps well in the refrigerator for about 3–4 days in an airtight container.
To reheat, simply add it back to a skillet with a little butter and warm it over medium-low heat until heated through.
You can also reheat it in the microwave, but I prefer using the skillet or popping it in the oven because it helps cook off any extra moisture.
I don’t usually recommend freezing this dish because the cabbage and apples can become quite soft after thawing.
It’s definitely best enjoyed fresh!
Our Favorite
Side Dish Recipes
Simple Food, Straight From the Garden
One of the things I love most about homesteading is learning to make the most of what we grow.
Sometimes that means spending an entire afternoon preserving vegetables for winter.
Other times, it means walking out to the garden, gathering a few simple ingredients, and putting together an easy side dish for dinner.
This fried cabbage is one of those recipes that reminds me that good food doesn’t have to be complicated.
A little cabbage, some fresh onions or apples, a pat of butter, and a few seasonings are all it takes.
And I love that we can change it up depending on what we have available and what sounds good that day.
If you’ve never tried fried cabbage with apples, I hope you’ll give it a try this fall!
And if you’re someone who likes to cook by feel rather than follow a recipe exactly, this is a wonderful dish to experiment with.
Happy cooking!
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