Poppy and Paprika Stir-Fried Cabbage

  • Servings : 4-6
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

My Hungarian ancestry always brings me back to dishes like this. Simple, comforting, and easy to imagine eating around a music filled campfire. With only a few simple (power packed and very affordable) ingredients, this stunning dish is a cinch to prepare. Serve it hot or cold, delicious by itself, or with a side of roast potatoes and cashew cream it is divine. It’s smokey and colorful and filled with the power of cabbage’s cancer fighting nutrients. Be sure to saute the paprika and poppy seeds with the garlic and oil before you add the cabbage, to really release their flavors into the dish. Sprinkle with additional poppy seeds and smoked paprika just before serving and you will be one happy camper.


  • 1 head red cabbage, thinly sliced
  • 1 Tbsp olive oil
  • 1-2 cloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp poppy seeds
  • 1 tsp sea salt (or to taste)
  • 1 tsp freshly ground black pepper, to taste


Step 1

In a deep skillet, saute chopped garlic in the olive oil on medium-low heat for 1 minute.

Step 2

Add paprika and poppy seeds and saute 1 minute more until fragrant.

Step 3

Add sliced red cabbage, stir, and cover pan. Cook for 5-7 minutes until wilted and tender.

Step 4

Season with salt, black pepper, and additional paprika and poppy seeds if desired. Enjoy!


Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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