Pan-Fried Cabbage

Cooking method

1. Step 1:

   

   How do you pan-fry cabbage? Gather your ingredients. Pick whatever size onion and carrot you like — I use medium. Peel off the top leaves of the cabbage head, the damaged ones you wouldn't eat; usually that's 2 or 3 leaves.

2. Step 2:

   

   Peel the onion and carrot and rinse them clean under running water. Finely chop the onion and grate the carrot on the large holes of a box grater.

3. Step 3:

   

   A deep, flat-bottomed skillet with high sides works well here. Heat it up and add a little vegetable oil, then add the chopped onion and carrot. Fry the vegetables over low heat for 2 to 3 minutes, stirring occasionally.

4. Step 4:

   

   While the onion and carrot fry, prep the cabbage. Shred it thinly with a sharp knife. You can scrunch it a little with your hands to soften it up so it cooks faster.

5. Step 5:

   

   Add the shredded cabbage to the pan and stir everything together. Fry it all over medium heat, uncovered, for 5 to 7 minutes. In that time the cabbage will lose its crunch and shrink down.

6. Step 6:

   

   Season with salt and whatever dried spices you like. I use a little paprika, ground black pepper, and a couple of pinches of dried basil. Stir it into the cabbage. Keep it on the heat for another 7 to 10 minutes, stirring now and then so it doesn't scorch. Check for doneness on the thickest pieces — they should be soft. Stir in a little tomato paste if you like.

7. Step 7:

   

   The pan-fried cabbage is ready! Enjoy!