Crispy Fried Cabbage and Potatoes
Crispy fried potatoes and tender cabbage cooked together in one skillet until the edges turn golden and the kitchen smells like butter and onion. It is a side dish you can make on any weeknight and still feel good about, or you can top it with a fried egg and call it dinner.
The cabbage wilts into the potatoes, picking up those toasted bits from the pan, and the whole thing comes together in about half an hour with almost no cleanup.
What Makes This One So Good
The potatoes get a proper golden crust while the cabbage turns silky and a little sweet, all in the same pan. You get a mix of textures, lightly crunchy and soft, without juggling multiple pots.
A generous amount of butter and a steady heat are what make it work. The potatoes need time to brown, and the cabbage needs room to wilt and char at the edges, so the pan stays hot enough the whole way through.
Ingredients
- 1 ½ lbs Yukon Gold potatoes: their thin skin and creamy texture hold up well when fried
- 3 cups shredded green cabbage: about half a small head, loosely packed
- 1 medium yellow onion: sliced thin
- 3 tbsp unsalted butter: divided, or use olive oil for a dairy-free version
- ½ tsp kosher salt: plus more to taste
- ¼ tsp black pepper: freshly ground
- ½ tsp garlic powder: optional, but a nice savory boost
- Chopped parsley or chives: for serving
Variations and Substitutions
- Add bacon: cook 3 strips of chopped bacon in the skillet first, then use the rendered fat instead of butter and scatter the crisp bits on top at the end
- Use sweet potatoes: peel and cut into small dice, fry a minute or two longer until tender, the natural sugars will caramelize nicely
- Swap the seasoning: a pinch of smoked paprika and a little caraway seed can take the flavor in a more Eastern European direction
- Make it a main: serve with a fried egg, a dollop of sour cream, or a side of hearty rye bread
If you like this, you might also want to try our simple sautéed green beans with garlic.
How to Make Fried Cabbage and Potatoes
Step 1: Fry the Potatoes
Set a large skillet over medium-high heat and melt 2 tablespoons of the butter. When the butter foams, add the sliced onion and cubed potatoes in a single layer. Let them cook undisturbed for about 5 minutes so the bottoms can get deeply golden, then stir and continue cooking for another 5 to 7 minutes, until the potatoes are mostly tender and browned in spots.
You will hear a steady sizzle the whole time. If the pan goes quiet, the heat is too low and you will get steamed potatoes instead of crispy ones.
Step 2: Add the Cabbage
Push the potatoes to one side of the skillet and add the remaining 1 tablespoon of butter to the empty space. Once it melts, pile in the shredded cabbage and give it a minute to start wilting before you stir everything together. Let it all cook, stirring just every couple of minutes, until the cabbage is soft and the edges are starting to caramelize, about 5 to 7 minutes.
The cabbage will shrink down a lot and look glossy. Some leaves will catch a little char, and that is exactly what you want for flavor.
Step 3: Season and Crisp
Sprinkle the salt, pepper, and garlic powder over the whole skillet and toss gently to coat. Turn the heat up just slightly and let the mixture cook for 2 more minutes without stirring, so those last few bits of potato and cabbage get extra crispy on the bottom.
A final quick toss brings the browned pieces up from the pan and mixes them through. The whole thing should smell buttery and a little roasted.
Step 4: Serve It Up
Scoop the cabbage and potatoes onto a platter or plates and scatter fresh parsley or chives over the top. If you are turning it into a meal, slide a fried egg right on top and let the yolk run into the vegetables.
Serve it hot, while the potatoes still have their crispy edges and the cabbage is soft and savory.
Tips for the Best Browned Edges
- Use a heavy skillet, like cast iron or carbon steel. It holds heat better than nonstick and gives you the deepest browning.
- Cut the potatoes into small, even cubes, about ¾ inch, so they cook through by the time the outside is crispy.
- Do not crowd the pan. If you double the recipe, use a second skillet or fry in batches, otherwise the vegetables will steam and turn soft instead of browning.
- Wait for the butter to foam before adding the ingredients. That tells you the pan is hot enough to sear rather than soak up the fat.
Storing Leftovers
- Refrigerate: cool completely and store in a sealed container for up to 3 days.
- Reheating: warm in a dry skillet over medium heat until the potatoes crisp back up, about 4 to 5 minutes, instead of using the microwave which will make them soft.
- Serve cold: the texture changes a lot, but some people like it chilled as a quick salad or bowl base, tossed with a little vinaigrette.
What Goes Well With Fried Cabbage and Potatoes
This dish sits right alongside simple roasted or grilled meats. Try it with pan-seared bratwurst, where the mild, buttery vegetables balance the richness. It also works next to baked salmon, especially if you finish the fish with lemon and dill. For a vegetarian table, serve it with a soft boiled egg and some grainy mustard.
Frequently Asked Questions
Can I use red cabbage instead of green?
Yes. Red cabbage will turn a bit bluish during cooking because of the butter’s acidity, but the flavor is similar, just slightly more peppery. It looks striking and tastes great.
How do I stop the potatoes from sticking to the pan?
Make sure the skillet is hot before the potatoes go in, and do not move them for the first 5 minutes. A well-heated, buttered skillet and a thin metal spatula to release the crust are all you need.
What if I want to add meat?
Cook 3 strips of chopped bacon in the dry skillet until crisp, remove the bacon, then use the rendered fat for frying. Stir the bacon back in at the very end so it stays crunchy.
Can I make this ahead of time for a crowd?
It is best fresh, but you can parboil the potatoes until just tender, drain them well, and then fry them with the cabbage right before serving. That cuts the frying time in half.
Fried Cabbage and Potatoes Recipe
Ingredients
Method
- Melt 2 tbsp butter in a large skillet over medium-high heat. Add the onion and potatoes in a single layer and cook undisturbed for 5 minutes, then stir and cook 5-7 minutes more until golden and nearly tender.
- Push potatoes aside, add 1 tbsp butter, and pile in the cabbage. Let it wilt for 1 minute, then stir to combine. Cook, stirring occasionally, 5-7 minutes until cabbage is soft and edges are beginning to char.
- Season with salt, pepper, and garlic powder, then turn up the heat slightly. Let cook undisturbed for 2 minutes to crisp the bottom, then toss well.
- Scoop onto a platter, top with parsley or chives, and serve hot.
