St. Patricks Day Fried Cabbage

It’s Saint Patrick’s Day “season” where once a year everybody channels their inner Irish, wears green and partakes of Corned Beef and Cabbage.  We put on this year’s broadcast of “A Quiet Man”—seemingly the definitive movie about Ireland starring that famous “Irish” actor John Wayne—and enjoy our celebration.

But how many of us actually like cooked cabbage?  Let’s get a bit more specific, how many of us like cabbage that has been boiled…and boiled…and boiled until it’s this soggy mass of pale green nearly void of both texture and taste?  It seems as though we suffer through it once a year to go along with the theme of the day and then wash it down with an obligatory green beer.

fried cabbage and sausage2

Mrs. CB turned me on to a different way of cooking cabbage that retains some “crunch” and a bit of flavor and doesn’t slither down your throat when you swallow.  She fries it, and we have found that the wok is the perfect utensil to use to make this quick, easy and (best of all) cheap dish to go along with St. Patricks Day Corned Beef.  Actually, this recipe has opened up the possibilities of cooking cabbage more than just once a year.

Recipe: St. Patrick’s Day Fried Cabbage

Summary: Here’s an easy, quick and tasty way to cook and serve cabbage on St. Patrick’s Day or any other day.

IngredientsSt. Patrick's Day cabbage cut

  • 1 Head Green Cabbage
  • 1 cup Onion chopped
  • 2 tbsp cooking oil
  • Salt
  • Garlic
  • Pepper
  • 2 tbsp Vinegar (Wine or Cider)

Instructionschopped onion

  • Get out your wok and cutting board and a big bowl.
  • Chop the onion and toss it in the bowl
  • Chop the cabbage into 2-3 inch (approximate) squares. Peel the layers of cabbage apart and put it loose into the big bowl.
  • Heat wok to medium-high on the stove and add the oil.wok of cabbage
  • Add the cabbage and onions and start to stir/toss everything like you’re tossing a salad.
  • After each toss, let it sit for about 30 seconds and then toss again.
  • Add the salt, pepper and garlic. Then add the vinegar.
  • Within 2-3 minutes the cabbage will start to reduce down as the water in the cabbage cooks out.cabbage cooked down
  • When it’s reduced by about half, but still green and with crunch, remove the wok from the stove.
  • Serve with corned beef or smoked sausage or even by itself.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

That’s about as easy a dish to make as you can get, isn’t it?  It’s quick and simple and actually pretty tasty.

When Irish eyes are smiling, you don’t have to eat gloppy cabbage.  But you can enjoy your Corned Beef and Cabbage and the “wearin’ ‘o the green” with a tastier version of this classic dish.

fried cabbage and sausage3

The Cheap Bastid Test:  The cabbage weighed about 3 lbs and was $.49 a pound—call it $1.50.  I used about $.15 worth of onion.  So the total is maybe $1.75 for all the ingredients.  It takes about 15 minutes and the odor of boiling cabbage doesn’t permeate your kitchen.

That’s the Cheap Bastid Way:  Eat Good. Eat Cheap. Be Grateful!

About Walter Blevins

My wife started to call me Cheap Bastid a while back because I enjoyed coming up with dinners that cost next to nothing--and making them taste good. Yeah, I love to cook. And I love to cook good food cheap. I'm not a chef and I'm definitely not anything close to a gourmet. I'm just a home cook who grew up in a home where cooking was from scratch and was a little bit Midwest and a little bit country. That's because my Mom was from Michigan and my Dad was from Kentucky. I started sharing recipes when my daughter called me in 2006 and asked for my recipe for Swiss Steak. That year for Christmas I put together a cookbook for my 2 kids called "Dad's Everyday Cookbook and Kitchen Survival Guide". And I heard back that they both use it regularly. It was full of basic recipes that I had cooked for them when they were growing up. I work hard at creating recipes that are original and creative and inexpensive. You won't find a foo-foo foodie approach to my recipes and style. I believe that it's OK for food to go up the side of a plate. Food is for eating--it doesn't have to be pretty. And I write about my cooking and my recipes so that I can share them. I hope you enjoy these posts. Leave me a comment--that you liked something or that you didn't, it doesn't matter. I'd love to hear from you.
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4 Responses to St. Patricks Day Fried Cabbage

  1. Tinkerertink69 says:

    Grammy makes fried cabbage, with bacon!! Nummy!!!

  2. Kay Lovins says:

    I like cabbage anyway you can make it, but I love it fried. I fry mine with onion, corned beef, smoked sausage and/or hamburger is good with it. Sometimes I add a little cheese to the mix. Love the idea of vinegar will have to try that. I’ve used vinegar in my green beans, mixed greens of any kind while cooking for years. Love your recipes! Thanks for sharing.

  3. Carolyn Lee says:

    This sounds amazing! I may be able to finally eat and enjoy the cabbage this year!
    Thanks so much for the recipe!

  4. Sharon says:

    Fried cabbage is fantastic – I cook with the bacon and onion, for a extra treat add some cream cheese to it. Absolutly yummy !!!

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