Easy Skillet Cooked Cabbage


Easy Skillet Cooked Cabbage (Photo by Alice Henneman)

Skillet Cooked Cabbage is now one of my favorite go-to recipes for preparing cabbage. While eating a whole head of cabbage made into a slaw can seem daunting, the more compact nature of cooked cabbage makes for an easy meal for 4 people.

A whole cabbage head will keep in your refrigerator for up to 2 weeks. It can be among the last of the fresh produce from a CSA (Community Supported Agriculture) box, farmers market, garden or store that you prepare. This cabbage was left over from my CSA box from last week.



  • Servings: 4
  • Difficulty: easy
  • Print

Using half the ingredients to make a smaller recipe works well; you may wish to make in a medium size skillet or saucepan if you reduce the size. Read the tip in my notes at the end on how to store extra cut cabbage.


  • 1 1/2 teaspoons butter or margarine
  • 4 cups shredded cabbage or 1 small head of cabbage (cut cabbage into approximately 1/4-inch shreds with a knife, grater or shredder disk of food processor — amount of cabbage need not be exact)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper (preferably fresh ground, but regular pepper works also)
  • 2 tablespoons water




  1. Melt butter or margarine in a large heavy skillet (or saucepan) over low heat.
  2. Add cabbage and sprinkle with salt and pepper; mix together with cabbage in skillet or saucepan. Sprinkle water on top.
  3. Cover skillet or saucepan with a tight-fitting lid to hold in the steam.
  4. Cook over low heat until cabbage is tender (6 to 8 minutes). Stir occasionally to prevent sticking.

Alice’s Tips


  • Whole heads of red and green cabbage keep 1 to 2 weeks in the refrigerator. Store in a plastic bag that has a few holes cut into it to allow excess moisture to escape. Store in the refrigerator crisper drawer. Store vegetables in a separate crisper drawer than fruit.
  • How to wash cabbage:
    • Wash whole cabbage just before using it, not before storing. The extra moisture hastens deterioration.
    • Begin by removing the outer leaves and any wilted leaves.
    • Rinse cabbage thoroughly under cool running water, rubbing it gently with your hands. Pat dry with a clean cloth or paper towel to further reduce any bacteria that may be present.
  • How to shred cabbage:
    • To me, it is just as easy (and less dishes to wash!) to shred cabbage with a knife instead of a grater or food processor.
    • Cut cabbage into quarters with a sharp, stainless steel knife and remove the core.
    • Lay quarters on one of their flat surfaces on a cutting board and cut into thin slices
  • To store a partial head of cut cabbage, cover it tightly with plastic wrap and refrigerate. Use within 1 to 2 days.
  • A few cut chives sprinkled on top adds color and a very mild flavor of onions.


Recipe ingredients and cooking method inspired by a recipe for Panned Cabbage by North Dakota University Extension Service posted on USDA’s “What’s Cooking? USDA Mixing Bowl” at http://bit.ly/panned-cabbage For more recipes and tips for fast, healthy and delicious foods, visit cookitquick.org


My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.

My goal with Cook It Quick is: Making you hungry for healthy food!

Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!

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