My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (131g)

Recipe makes 2 servings

Calories 129
Calories from Fat 104 (81%)
Amount Per Serving %DV
Total Fat 11.7g 17%
Saturated Fat 7.3g 36%
Monounsaturated Fat 3.0g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 30mg 10%
Sodium 102mg 4%
Potassium 282mg 8%
Total Carbohydrate 6.3g 2%
Dietary Fiber 2.6g 10%
Sugars 4.1g
Protein 1.8g 3%

detailed view...

how is this calculated?

Frizzled Cabbage

Recipe #83524 | 25 min | 5 min prep | add private note

By: Boxerwing
Feb 10, 2004

Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

SERVES 2 (change servings and units)

Ingredients

  • 1/4 medium green cabbage
  • 2 tablespoons butter (or more if you are feeling decadent)
  • salt and pepper

Directions

  1. 1
    Core and very thinly slice the cabbage.
  2. 2
    Melt the butter in a large skillet (I use non-stick) over medium heat.
  3. 3
    When it is bubbling, add the cabbage.
  4. 4
    Salt and pepper the cabbage.
  5. 5
    Stir occasionally and cook until mostly wilted, about 10 minutes.
  6. 6
    Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.
  7. 7
    Do not let burn.
  8. 8
    Taste, adjust seasoning, and serve immediately.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: Rycliff

On Nov 20, 2009

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Hi-desertKath

    On Nov 15, 2009

    I have made this twice now and loved it both times. The first time I made it as written and today I added caraway seeds and some crumbled bacon. It was good either way but I think I actually liked it better with just the butter, salt and pepper. Thanks for the easy recipe boxerwing.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: MarieAlice

    On Jun 18, 2004

    I make this all the time. It's delicious. I like mine with carmelized edges. Sometimes I mix it with cooked egg noodles and top it with grated parmesan cheese. It's absolutley fabulous that way.

    34 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Ang11002

    On Jun 19, 2004

    This is THE recipe for cabbage! I am overzealous with the butter & salt and pepper..MMM simplicity at its best!

    14 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 226 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved