Fried or braised cabbage is a popular dish in many parts of Europe, particularly in the countries of Germany, Poland and the Czech Republic. Often, it is served with meat and potatoes.

I’ve always been a big fan of cooked cabbage, no matter if it’s just steamed and smothered with butter, as my old friend Marsha Gunderson prefers, in a soup such as my Czechoslovakian Cabbage (this also contains fermented cabbage, also known as sauerkraut) or in a nice slaw, creamy or vinegar-based.

Perhaps one of my favorite dishes that I would make once every week or two before getting married was a spicy fried red cabbage. I loved to mix it with mashed potatoes, sometimes cooking sausage with the cruciferous veggie.

It might be a little hot for some people’s taste, but to me, the spicier the better!

Fried Red Cabbage
2 tablespoons olive oil
1 head red cabbage, chopped
1 large onion, diced
1 clove garlic, diced
1 Hungarian wax pepper, diced
1 dried cayenne pepper, cut into small pieces, retaining seeds
1 cup brown sugar
1 tablespoon Tabasco sauce
2 tablespoons cider vinegar
Water
Salt to taste
Place olive oil in a large, cast iron skillet. Saute onion and garlic for about 5 minutes. Add cabbage and a small amount of water. Cook for 10 to 15 minutes, until cabbage is reduced by half (cooked down). Add the peppers, brown sugar, vinegar and Tabasco sauce. Cover and simmer for about ½ hour. Remove cover and continue to cook on low to medium heat. As the mixture begins to stick to the bottom of the pan, add a little more water to avoid burning it. Continue to cook until mixture caramelizes. Serve with mashed potatoes.

Note: Kielbasa, bratwurst or any other kind of sausage can be cooked with the cabbage if desired.