By Martha Rose Shulman
- Total Time
- 15 minutes
- Rating
- 4(407)
- Notes
- Read community notes
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
Featured in: Red Cabbage: Versatile, Economical and Tasty
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Ingredients
Yield:Serves six to eight
- 1small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together
- 3tablespoons extra virgin olive oil (more as needed)
- Salt
- freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
67 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.
Tip
- Advance preparation:Make this just before serving for the best results.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
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407
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Cooking Notes
Alex
This works well with a squeeze of lime juice. I used butter instead of olive oil.
Ben
This has turned into one of my favorite ways to use leftover cabbage with the end result bringing out the sweetness of the cabbage and the salt coming together wonderfully.The one addition I make is that this dish needs acid! So a splash of Sherry Vinegar on each one after the first flip goes a long way!
Tori
did it with a mixture of butter and olive oil - so delicious and simple. Think I may try it roasted in the oven till crisp.
BN
This is the first NYTimes recipe that I would not make again. It was bland and boring.
katie
I had green cabbage in the fridge, and tried it with that. It was very good. I have not yet tried it with red cabbage. I think it will become a go to side for me when I need something quick.
ElizabethT
This was good but I would roast in oven a bit after searing The wedges were a little too raw for my liking
bluetomatoes
Try a higher temp neutral oil to get it even more crisped up and increase the 'unami' depth. Also don't be shy with salt and pepper.
Katie
This is bonkers tasty. The cabbage became sweet and tangy, big flaky salt and pepper added all the extra flavour needed! Crispy edges were easy to achieve - just let the cabbage be for 5 minutes on each side...or less, 4 minutes maybe! Make it and be happy.
Supershadey
Bland? Maybe try using a little more salt and pepper?
Melany
Another triumph from MRS. I added a splash of balsamic at the end.
Gloria vollmers
Not good. Will not repeat. Bland.
Julia
This is surprisingly good?! Plenty of salt and pepper and I sautéed for probably 8 mins plus a side. Tender and delish - great for all that lingering cabbage that is always in the fridge forever.
Durk
This worked perfectly as written. Quality of cabbage matters, judging by comments; ours from the winter garden was sweet and tender, even though we'd stored it refrigerated for weeks already. Crispy outside, juicy inside and too quick and easy to be so tasty! We couldn't believe how good it was. New, fast, go-to side when I have cabbage on hand but no advance plans for dinner, or need an easy side!
Riverside Mom
Unbelievably delicious. Family gobbled them up, could have eaten more.
Tom S
Lime is great. A sprinkle of Tajin, even better.
NHCarol
We loved this! I used both butter and olive oil, as some people have suggested. I also used Italian seasoning because I put Italian seasoning on many things - it is my go-to spice blend.
Jessie
Was looking for something quick and easy to use up a purple cabbage head. This fit the bill. Served it with a broccoli/cauli gratin that I did not make :) COVID cooking fatigue is real!
janisani
I cut the wedges thinner - about 12 instead of 8. Also, mine were seared even darker. Very flavorful and tender! I thought they were okay the next day too.
Melany
Another triumph from MRS. I added a splash of balsamic at the end.
Wes
Like Bethenny in Real Housewives of NY, I like to have this both ways: roasted in the oven at 425 for 15 minutes, or seared as stated here. So good.
Katie
This is bonkers tasty. The cabbage became sweet and tangy, big flaky salt and pepper added all the extra flavour needed! Crispy edges were easy to achieve - just let the cabbage be for 5 minutes on each side...or less, 4 minutes maybe! Make it and be happy.
Céline
Delicious. I have added zaatar at the end. And yes, don't be shy on salt!
Ben
This has turned into one of my favorite ways to use leftover cabbage with the end result bringing out the sweetness of the cabbage and the salt coming together wonderfully.The one addition I make is that this dish needs acid! So a splash of Sherry Vinegar on each one after the first flip goes a long way!
ElizabethT
This was good but I would roast in oven a bit after searing The wedges were a little too raw for my liking
Jane
Would be WAY better on the grill -- WAY too messy -- grease EVERYWHERE! It would wilt down better on the grill, along with getting browned.
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