Sides and Sauces

Fried Cabbage with Cumin | Bavarian Flavours |

Fried Cabbage

Fried Cabbage is so good. It is amazing that the older you get the more you crave foods that you point blank refused to eat as a child. I absolutely adore cabbage as an adult and here is a recipe I was shown whilst staying with friends in Germany some years ago. 

By just adding a little Onion, Garlic and Cumin Seeds to the Cabbage during preparation really enhances the flavour of this traditional favourite.

Fried Cabbage

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 10 Minutes Cooking Time: 10 minutes

With this basic recipe for Fried Cabbage, you can really start getting creative. Add some finely sliced orange and orange zest for an Island flavor. Or if serving Pork grate a little apple into the onions for a nice accompaniment.

Ingredients

  • 1 large Cabbage shredded All varieties work with this recipe
  • 1 Onion finely sliced
  • A glug of Olive oil
  • 2 cloves garlic sliced
  • 1 Tsp whole cumin seeds
  • 1 Pinch of red chili flakes Optional
  • Pepper and Salt to taste

Instructions

1

Trim outer leaves off cabbage and cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds with a sharp knife.

2

Now wash the Cabbage and let drain in a colander. This will leave enough water on the leaves to wilt the cabbage.

3

Heat the olive oil in a wide, but shallow pan over high heat.

4

When hot, add the cumin, and garlic and "roast" in the oil without burning.

5

When seeds begin to pop add the onion and stir until soft and lightly golden

6

Add cabbage and pepper to taste

7

Toss occasionally to prevent sticking or burning at the bottom.

8

Depending on how much crunch you like, cook for about 3-5 minutes

Get Creative

With this basic recipe for Fried Cabbage, you can really start getting creative. Add some finely sliced orange and orange zest for an Island flavour. Or if serving Pork grate a little apple into the onions for a nice accompaniment.

We serve this dish with Roast Pork with Apple Cider Vinegar, Blackcurrants and Rosemary.

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