Go Back
+ servings
A plate of cooked shredded cabbage.

Spicy Shredded Cabbage

Course Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Author Marissa


  • 1 medium cabbage about 2 lbs
  • 1 medium onion sliced (3 cups)
  • cup olive oil
  • 1 14 ounce can diced tomatoes drained
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 2-3 whole cloves
  • 1 cinnamon stick
  • ½ teaspoon Hungarian hot paprika
  • 1 cup stock or water


  • Remove outer leaves and core from cabbage.
  • Using a chef's knife or mandoline, shred the cabbage and set aside.
  • Heat oil in a large saute pan or dutch oven over medium-high heat. Saute onions until soft, about five minutes. Add cabbage a handful at a time, stirring a bit to coat with the oil.
  • Add tomatoes, salt, bay leaf, cloves, cinnamon, and paprika. Cook for two minutes while stirring.
  • Add the stock and bring to a boil. Cover and reduce heat to low and simmer for twenty-five minutes.
  • Remove lid and turn the heat to medium-high. Continue to cook for five to ten minutes, until most of the liquid has been absorbed.
  • Remove the bay leaf, cloves, and cinnamon sticks.
  • Taste and adjust seasoning if necessary.