Fried Cabbage I

Fried Cabbage I


"A long time favorite at our house. A nice blend of cabbage and apple. To make this a main dish, add egg noodles and sausage after the apples and cabbage have begun to cook."


40 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Combine the chopped cabbage and apples in a large bowl.
  2. In a large heavy skillet, melt the butter, sugar and vinegar together. Stir in the apples and cabbage; cook over low heat until tender. Season with the salt and pepper to taste.
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  1. 48 Ratings


Very nice. Based on previous reviews, I used only 2 granny smith apples and threw in a chopped onion as well as used about 1/2 the butter. Really enjoyed it, thanks!

I went the sausage/egg noodle main dish route, using "banger" style English sausage, which seems to match the cabbage and apples well. It all could use a bit more flavor though. Perhaps cooking ...

This was easy. There was nothing wrong with this I just didn't like the taste too much apple for me.

I love cabbage more than any vegetable and this is the best recipe ever. (Without the apples of course) Not an apple fan.

I found this recipe to be easy and very tasty. Even my 3 year old ate it! I originally worried about the taste of vinegar but it boils down, and the brown sugar adds just the right amount of swe...

I used this recipe the first time I fried cabbage, and it's very simple and easy. And best of all the whole family liked it!

This went well with us today. I used lemon juice instead of vinegar and left out the apples by choice.

Very good tasting...but the apples make the difference! I used a tart apple...Granny Smith...and it really offset the more milder taste of the cabbage. A big hit!

I loved this, hubs not as much. But I love sauerkraut and cabbage soups, etc. so this was right up my alley. Couldn't be easier. And almost turns out like a warm sauerkraut. I added a bit of...