Appalachian Food

Carolyn’s Fried Cabbage

pan full of fried cabbage peppers and onions

We had cabbage left from our kraut making project in our recent Mountain Flavors Class and Carolyn offered to show us how she made fried cabbage with a twist.

Carolyn’s Fried Cabbage

  • cabbage
  • onions
  • peppers
  • carrots
  • olive oil
  • sesame oil

The best thing about Carolyn’s recipe, besides the taste, is the flexibility. You can slice or dice the veggies and you can mix and match the cabbage with whatever veggies you have on hand.

Once you have your vegetables prepared, cook them in olive oil until they’re at your desired tenderness and then stir in some sesame oil to your tasting as a finishing touch.

Carolyn’s fried cabbage is tasty and quick, exactly the kind of recipe I like.


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  • Reply
    Auther Ray
    February 4, 2020 at 8:49 pm

    I’m sorry but you can’t beat bacon grease to fry cabbage & onions, plus a few tiny chops of bacon. I know it ain’t healthy but it just taste better. All you need then is a little salt and pepper to taste.

  • Reply
    July 10, 2019 at 10:31 am

    I love, live fried cabbage. Any way you can fix it. God Bless!

  • Reply
    Ed Ammons
    July 8, 2019 at 7:31 pm

    I had fried cabbage last night. Homegrown cabbage. I don’t know if it tastes better because I grew it or because it just is better.

  • Reply
    July 8, 2019 at 4:44 pm

    HI Tipper,Thats coming up tomorrow,got split peas in the pot today.God Bless, Belva-jean

  • Reply
    July 8, 2019 at 4:20 pm

    That looks delicious! I love cabbage, I’ll have to give this a try. I’ve never used sesame oil, so the taste will be a surprise!

  • Reply
    b. Ruth
    July 8, 2019 at 4:15 pm

    Recipe really sounds more healthy than the tradition of uses ham, bacon grease or lard to fry it down with…I prefer bacon grease…but us oil if I don’t have any in the fridge…I add some onions to it (not much) just enough for flavor…I also add a bit of grated carrot for color and a bit of Giant Marconi pepper if I have one from the garden…I don’t fry cabbage much…only if I have had too much left over from making a batch of slaw…I prefer to hunk slice cabbage, carrots, onions an potatoes…cook all together…starting with the hardest veggies then cabbage last…Make a skillet of cornbread and a all veggie supper is done in one pot…I dip out each veggie one at a time and add s/p and butter to each if I want…sometimes I just smash my taters on the plate with a fork…LOL Don’t forget to add garden fresh sliced tomatoes and sliced cucumbers…so good..quick and easy…

  • Reply
    July 8, 2019 at 10:51 am

    Thanks for that delicious recipe! Our youngest son planted quite a few cabbage plants for me and they are producing well so I am going to try it with some of their leaves.

  • Reply
    Patti Tappel
    July 8, 2019 at 9:39 am

    We make fried cabbage. I like it the best when we use bacon grease to fry it. I also add a couple spoons of sugar with a little salt and pepper.

  • Reply
    July 8, 2019 at 9:31 am

    Oh my, that not only would be delicious but would be a great presentation. My mom fried cabbage, and I suppose her ancestors before her did the same. I fry it on occasion, but chopped it. and it does not look near as appetizing as this picture. I wonder if one would slice it with big knife or use a mandolin??? It is great when we can take the old recipes and make them much prettier. Back in those days they did not try to make the food pretty, but just made it taste great. I am not certain, but I think my mother used bacon grease or lard. She did not serve meat much, but who needed it when they had a big pan full of fried cabbage and melt in your mouth cornbread with that crusty texture.
    I am mortified when I see the cooking on tv where they spend all that time piling little slivers of this and that on top of some type of meat then drizzle some fancy concoction over it. All the restaurants I went to in this one (will remain unnamed) city seemed to cook that way and even described their potatoes as either Kennebec or Yukon Gold. I never knew what I was eating or ordering! Now some of my family would have said the cooks “got above their raising.” Other popular expression of that era would have been that they were too “put on.” But, Tipper, your fried cabbage would be described nowadays by me as “the bomb.”

    • Reply
      William J. Boone
      January 27, 2021 at 11:47 am

      Over fifty years ago, My grandfather and his brother, Uncle Toots, would often argue, as brothers do, over which variety of potato was better to grow for yield, size, taste and so on. Pop-Pop argued for Kennebecs and Uncle Toots argued for Cobblers. So, this modern trend to name vegetable and fruit varieties, breeds of meat, harvest locations of seafood, etc. on restaurant menus has its roots among the old-timers who have long passed on.

  • Reply
    Ann Applegarth
    July 8, 2019 at 9:22 am

    Yum! I’m going to make that today!

  • Reply
    July 8, 2019 at 9:00 am

    Carolyn’s fried cabbage recipe will go great with spare ribs I thawed to fix on the grill today. Her choice of added vegetables are on hand as well. Thanks for sharing.

  • Reply
    aw griff
    July 8, 2019 at 8:26 am

    We love fried cabbage but have never added the other vegetables, just use salt and black pepper. Sometimes add red pepper. we’ll give this a try.

  • Reply
    Wanda Devers
    July 8, 2019 at 8:21 am

    Sounds good! An old friend always cooked carrots in cabbage & it was delicious.

  • Reply
    Miss Cindy
    July 8, 2019 at 6:42 am

    What a great idea, and so quick and easy. With those vegetables it’s got to be great and as a bonus…it’s pretty!

  • Reply
    carol harrison
    July 8, 2019 at 6:33 am

    This sounds so good. The only thing to make it taste better is some browned sliced Keilbasa. A favorite at my house. Pa. Dutch cooking.

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