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Two stacked photos show tender green cabbage and onion with browned edges in a skillet and on a cream plate, with the centered headline Fried Cabbage and subtext One Skillet, Big Flavor.
Hannah Brooks

Skillet Fried Cabbage with Onion

Fried cabbage cooks with sweet onion, garlic, and smoked paprika until tender with lightly browned edges in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion thinly sliced
  • 1 small head green cabbage about 2 pounds; cored and cut into 1-inch pieces
  • 2 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Equipment

  • 12-inch skillet
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Spatula

Method
 

  1. Heat the olive oil and unsalted butter in a 12-inch skillet over medium-high heat. Add the yellow onion and cook for 4 minutes, stirring, until beginning to soften.
  2. Add half the green cabbage and toss for 2 minutes, until it begins to wilt. Add the remaining cabbage and fine salt; toss to coat.
  3. Cook uncovered for 10 to 12 minutes, turning every 2 to 3 minutes rather than constantly stirring. The cabbage should be tender with a little bite and have lightly browned edges. Reduce the heat if the bottom darkens too quickly.
  4. Add the garlic, smoked paprika, and black pepper. Cook for 1 to 2 minutes, stirring, until the garlic smells fragrant and the cabbage is tender.
  5. Remove from the heat. Stir in the fresh lemon juice and taste before adding any additional salt. Serve hot.

Notes

A small skillet traps steam; cook in two batches if necessary. For a dairy-free version, replace the butter with 1 additional tablespoon olive oil. Refrigerate within 2 hours for 3 to 4 days. Reheat leftovers to 165°F. Nutrition values are estimates.
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