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Three-ingredient Charred Cabbage, aka a better, healthier and tastier fried cabbage recipe! This recipe is as simple as can be, and the flavor lies in the cooking technique. Instead of sautéing the cabbage, char it in a ripping hot skillet with oil. The only other thing it needs is a bit of salt and pepper.
This recipe was born out of a savory breakfast craving/experiment. High heat + oil + cabbage + salt are a simple combination that results in spectacular savory flavor. I’ve now made it countless times for my family and it’s always a hit.
The most important step is cooking over high heat in oil—we’re basically lightly frying the cabbage. But unlike most fried cabbage recipes, instead of stirring and sautéing it, you’ll let it char. That gorgeous, brown char is what gives the cabbage so much umami flavor.
What I love most about this recipe is that it’s so dang simple. A testament to what good ingredients and good technique can do!
This recipe article was originally published in September of 2021, it has since been updated with helpful tips, clearer instructions and step by step photos.
Just 3 Ingredients for Charred Cabbage
- Cabbage: green or red cabbage work well. Use what you like.
- High-heat cooking oil: avocado, safflower, soybean or canola all work well.
- Kosher salt or flaky sea salt
How to Make Charred Cabbage
This is an overview of the recipe, with step-by-step photos to guarantee success. Find the full recipe in the recipe card.
- Preheat a cast-iron skillet over high for 5 minutes. This ensures the pan is evenly heated and very hot!
- While the skillet preheats, cut the cabbage in half, then into ½-inch to ¾-inch slices.
- Add 1 tablespoon of oil to the hot skillet and swirl to coat, or use a pastry brush to brush the oil around the skillet.
- Add the cabbage planks to the skillet in an even layer. They won’t all fit in the large skillet all at once, so you’ll need to cook the cabbage in batches.
- Let the cabbage fry, without moving, until deeply browned on the first side. Season with salt then flip and continue to cook until the second side is browned.
- Plate it up and sprinkle some flaky sea salt over top. Et voilà, that’s it!
How to Serve Charred Cabbage
This makes the perfect side dish for Brined Pork Chops or Pan-Seared Chicken. Then bring it all together with either Cornbread or No-Knead Focaccia.
Storing & Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium until warmed through.
FAQs & Test Kitchen Tips
Quite frankly, the cast-iron skillet is very important for getting that nice browning on the cabbage. Most non-stick skillets shouldn’t be heated over high-heat for a long period of time, so for those two reasons I recommend only using a cast-iron skillet. If you don’t have one, opt for a stainless steel skillet.
I serve this as a side dish! It’s great alongside pork chops, corned beef, burger, skewers, and more. It has a slightly Asian flavor to it, so it’s also great when served as a bed for tofu with tons of fresh herbs.
I don’t recommend making this fried cabbage too far in advance. It’s best served warm or right out of the pan. I usually cook in batches then transfer it all back to the skillet to keep warm until I’m ready to serve it.
Variations on this Charred Cabbage Recipe
- Cut the cabbage into wedges instead of slices.
- Add some heat by seasoning with black pepper or red pepper flakes.
- Make it kinda smoky by seasoning with smoked paprika in the last 2 minutes of cooking.
- Make it more Southern by cooking some bacon in the skillet then frying the cabbage in bacon grease. Add the crispy bacon to the cabbage right before serving.
- Make this with green cabbage and finish with a little acid—vinegar or lemon juice would be delicious.
More Cabbage Recipes to Try
Charred Cabbage Recipe
Description
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Ingredients
- 1 small red or green cabbage
- 2 –3 tablespoons avocado oil or high heat oil
- Kosher salt or flaky sea salt
Instructions
- Preheat a large cast-iron skillet over medium-high for 5 minutes.
- Meanwhile, cut cabbage in half, top to bottom. Then lay cut-side down and slice crosswise into ½- to ¾-inch planks.
- Decrease heat to medium, add 1 tablespoon oil to skillet and swirl to coat, place about 4 cabbage planks in an even layer in skillet. Cook, without moving, until charred on the first side, about 5 minutes; season with salt, flip and continue to cook until charred on second side, 5 more minutes.
- Transfer to a platter or shallow bowl and repeat process with remaining oil and cabbage.
- Season with salt and pepper to taste and serve.
Greetings from Oaxaca Mexico! I made my own attempt, but YOURS sounds so much better! I came across the idea from Google as I hunt around for good ways to use my new cast iron skillet. Robert here Profesor Colibrí (Professor Hummingbird) an English professor.
Hi Robert, it’s great to hear from you! I look forward to hearing what you think of this recipe—it’s my favorite way to prepare cabbage. Simple yet so flavorful.
Would coconut oil be OK to use with this? Thank you.
Yes, with a few caveats! Refined coconut oil will work just fine (it has a high smoke point). If you have unrefined, or extra-virgin, coconut oil you will likely smoke up your kitchen a bit (nothing a vent can’t handle). If you use refined coconut oil you may need to watch your heat and decrease it to avoid it from smoking.
Let me know if you have any other questions!
This is wonderful!! Recently I was at a retreat center where they served charred cabbage as part of their vegetarian options and I was smitten. So amazing how the char brings out the sweetness of the cabbage! It would be great with tofu or a stir fry or as a side to… anything really. I had looked at several recipes online but yours looked the most like what I had and so I followed it exactly. It was absolutely delicious! THANK YOU!!