Southern Fried Cabbage


Over the past 6 years Ya Salam Cooking has been my personal food journey. As time goes on and I am living in Saudi I think you all can see that I am missing my moms food more and more just the from the post alone here. I have always loved trying new foods from all over the world but nothing will ever replace my favorite Southern cuisine that I grew up on. Fried cabbage is a classic that I absolutely love. Of course usually it is made with bacon fat but we have to change things up here to be halal and more healthy. This version taste pretty much the same but much better as far as I am concerned.

From my travels I noticed that a lot of Asians also use cabbage in cooking. I had a lovely Japanese dish in Malaysia using the vegetable and dishes like the popular pad Thai also use it. Do any of you use cabbage in your own classic dishes? By the way I have been getting emails from some of you asking about subscribing to the blog and having difficulties with it. I have added a place on the sidebar now to make it simple.

1 head of cabbage
2 Tablespoons butter
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon of seasoning salt (or season to taste)
Fresh black pepper
1-1/2 – 2 cups chicken broth (can also use water but chicken broth makes it taste so delish!)

1. Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
2. In a large pot, add butter, olive oil, salt, pepper, & cabbage.
3. Add in chicken broth and toss.
4. Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
5. Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.

adapted from divas can cook


  • Asmaa says:

    Salam alaikum ukhti,
    I can only think of one way I like cabbage and that’s coleslaw. I will have to try your southern recipe inshaAllah. Would you normally serve this as a side to a main dish?

  • Aiza says:

    I tried this recipe from Allrecipes where you sautee cabbage till brown before tossing up with pasta. Amazing.

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