Fried Cabbage

The cabbage can be boiled or steamed up to 2 days ahead, chopped, and stored in an airtight container in the refrigerator. Pat dry with paper towels before frying. The final frying step should be done just before serving for best texture and flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that reheated fried cabbage will lose its crispy, browned texture. For best results, reheat in a hot skillet with a small pat of butter to re-crisp the exterior, rather than microwaving.