Southern Fried Cabbage
Southern Fried Cabbage – Simple, tasty comfort food with tender cabbage ramped up with garlic and bacon. Pure soul-satisfying goodness delivers a guilt-free, healthy side dish. Sauteed low and simmered in its own juices for a win-win.
Did you know a cup of cabbage packs a bunch of vitamins and minerals in about 22 calories? This humble vegetable has become a new superfood. That means Southern fried cabbage should be on your weekly rotation.👌
And boring is NOT an issue with this versatile brassica. Of course, it has to have bacon, onion, and garlic. Then, spice it up with pepper flakes or chili, and you’re set.
Southern Fried Cabbage With Bacon
Bacon is a classic Southern seasoning. The salt-cured pork gives you the perfect cooking fat, while the smokiness adds a certain bliss factor to your cabbage. Fat carries flavor, right? Besides, it’s a seasoning in this Southern fried cabbage recipe, so no guilt needed.
Ingredient List
- Cabbage is one nutritious vegetable besides being delicious. I used a head of green cabbage, but feel free to use savoy, bok choy, or napa if that’s what you have available.
- Bacon gives you smokey, salty flavors while giving you bacon grease to cook the cabbage. The satisfying crunch it adds is another perk. The pat of butter is optional if you have enough drippings from the bacon.
- Seasonings – Fresh garlic and onion (or garlic and onion powder) are traditional Southern ingredients. Plus, I couldn’t resist paprika and my Creole seasoning. A dash of Worcestershire sauce with crushed red pepper flakes and white or black pepper finish off the spice list.
How to Make Southern Fried Cabbage
- Prep Cabbage – Core and chop the cabbage and set aside. (Photo 1)
- Saute your bacon in a large skillet over medium heat until brown and crispy (3-5 minutes). Set aside, reserving about ¼ of it to garnish. The rest goes in when adding the onions. (Photo 2)
- Reserve a tablespoon or two of the bacon drippings. (I save the rest in a heat-proof jar to fry eggs in the morning.)
- Saute – Add optional butter, then add the onions, garlic, paprika, and Creole seasoning. Simmer for about 2 minutes, occasionally stirring to prevent burning. (Photo 3)
- Simmer – Add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover it, and cook for 10-14 minutes, depending on how tender or crunchy you want. (Photo 5)
- Serve – Add the bacon and adjust seasoning with Creole seasoning, salt, and pepper flakes. Enjoy! (Photo 6)
Recipe Variations
- Replace the bacon with smoked sausage for a change. Ham is equally tasty.
- Add fresh or canned tomatoes for stew-like fried cabbage.
- Leave out the bacon and use olive oil to saute the cabbage for a vegetarian version. Though I’d use smoked paprika to replace the bacon’s smokiness.
Tips and Tricks
- Add about a teaspoon of sugar if your cabbage is a little bitter to make it more kid-friendly.
- Don’t overcook the cabbage. Turn the heat off when the cabbage becomes a little translucent because it will continue to cook from the residual heat.
- For some reason, Southern fried foods usually taste better made in a cast iron skillet.
Make-Ahead and Storage Instructions
Southern and Cajun fried cabbage is ready in 30 minutes. But you can make it a day or two ahead and reheat it in a saucepan. The microwave will heat it, too.
Transfer the leftover cabbage to an airtight container or freezer-safe bag after it cools completely. Refrigerate cabbage for up to four days or freeze it for up to six months.
I love making an easy stew with leftovers. Sometimes, I make roast beef, potatoes, and carrots with the cabbage. Then, I chop the leftovers and add them to a soup pot with chicken broth and stewed tomatoes. It makes a quick stew that makes everyone think I spent the whole day in the kitchen.
What to Serve With Fried Cabbage
Break out the slow cooker for roast beef or pork chops with roasted carrots and potatoes for the main dish, then throw fried cabbage together for an ideal side. 😉 Hot water cornbread also makes a lovely pairing. Then, a 7UP pound cake would make the perfect ending.
More Deliciously Nutritious Veggie Recipes to Try
- Cabbage Roll Casserole
- Spinach Pie
- Instant Pot Black Beans
- Sauteed Brussels Sprouts
- Roast Potatoes and Carrots
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”HdaMhbn6″ upload-date=”Tue Aug 07 2018 11:39:31 GMT+0000 (Coordinated Universal Time)” name=”Southern Fried Cabbage” description=”Southern Fried Cabbage – Simple, tasty , flavored with garlic and bacon -Ready in less than no time. Fried cabbage is actually a mixture of sautéing, and/or stewing, being cooked low and simmered in its own juices, rather than fried quickly. It is really not “Fried” so don’t be alarmed!”]
This blog post was first published in August 2016 and has been updated with an additional write-up, new photos, and a video
Fried Cabbage
Ingredients
- 6 strips or more bacon, cut into 3-4 pieces each
- 1-2 tablespoons (14-28g) butter or cooking oil
- 1 medium onion, chopped
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (2g) paprika
- 1 teaspoon (4g) Creole seasoning (adjust to taste)
- 1 medium to large head cabbage, chopped (about 10-12 cups)
- 1 teaspoon (5ml) Worcestershire sauce or chicken bouillon (adjust to taste)
- ½ teaspoon (1g) white pepper
- 1 teaspoon (2g) pepper flakes or more (optional)
Instructions
- Slice or chop cabbage and set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Set aside, reserving about ¼ or more for garnish. The rest goes in when adding the onions.
- Reserve a tablespoon or two of the bacon drippings.
- Add butter, then add the onions, garlic, paprika, and Creole seasoning. Let it simmer for about 2 minutes, occasionally stirring to prevent burning.
- Then add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover, and let it cook for 10-14 minutes or more, depending on preference.
- Add the bacon and season with Creole seasoning, salt, and pepper flakes.
Tips & Notes:
- Add about a teaspoon of sugar if your cabbage is a little bitter to make it more kid-friendly
- Don’t overcook the cabbage. Turn the heat off when the cabbage becomes a little translucent because it will continue to cook from the residual heat
- For some reason, Southern food usually tastes better made in a cast iron skillet
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Yum! The whole family agrees that tonight’s dinner was so delicious! Made this and your black eyed peas with corn bread. We typically stick to California cuisine so this was a huge flavor change for the better. Even my pickiest kid enjoyed. Thank you for sharing
Thank you:) There’s more to come, so stay tuned
We tore this cabbage up. 🙂 Easy to make. I don’t like Worcestshire Sauce, so I used the chicken bouillion instead. Delicious. Thank you for sharing your recipes.
Good to hear about your customization:) Thank you for your amazing feedback!
I going to try this recipe, it will work perfectly with my Sunday dinner.
Yeah, that’s a brilliant idea. I am sure it would be a splendid dinner and you will receive a lot of appreciation for being the best cook;), don’t forget to share your best moments with:)
I made this recipe today and it’s one of the best I’ve tried.
5 Star quality for sure!
Sounds Amazing. You can try some more recipes I am sure you would like them.
My family love this recipe. We all went back for seconds some for thirds.
Do you have a cookbook?
Woohoo! Glad to hear that, Geraldine. As for my cookbook, it’s still in the works. Will surely announce it here once it’s available. 🙂
I am always amazed by what I find on your site! I was introduced to fried cabbage 25 years ago in Lesotho, Africa while in the Peace Corps. I have never forgotten how versatile it is and make it quite often using bags of cole slaw mix from the grocery. I will definitely try this version! Thank you so much!
Yes, please. Can’t wait for you to try this, Katey. Enjoy!
I made this for my son, his girlfriend, and myself and it was a hit! I always add more garlic & onion because I just love it, apparently I got too excited with the heat (all the Cajun and red peppers) for the “kids” but I LOVED IT!!! I’m making my grocery list as we speak so I can make it again tomorrow!
YESS! Thanks for taking time to share this with us.
So amazing! Great recipe!
Thank you!
Happy New Year to me! I was lucky to have found this recipe to make for my traditional family “new year” meal. It’s definitely my new favorite way to make cabbage. Thank you!
Happy New Year to you Jaimee! So happy to hear it works out well for you.
Do not make this. I’m warning you. You will wind up craving it every day. SO delicious. I have tweaked it and am bringing more friends to the dark side. YUMMMMMM!
Hahaha! Thanks for the feedback Amber- So thrilled it worked out well for you.
What tweaks did you make?
I am not big on cabbage, but I really like this recipe. Tweaked it just a bit, I used Smoked Hot Spanish Paprika and omitted Red Pepper Flakes. You still get that fiery tingle but the Spanish Smoked Paprika has a great smoky flavor that plays well with the bacon. Only other tweak was a teaspoon of sugar because that is the way my Mother did it to get that bitterness and sulfur out that I do not care for.
Thanks for sharing those tips, Dereck!
Hi Imma. I just finished a bowl of the cabbage over a bed of rice and it almost reminded me of my mother’s cabbage (that’s a high compliment). My mother is from Louisiana and I enjoy her old-school southern style of cooking. Typically I call her and ask her how to cook certain foods but instead I tried your recipe and fell in love with it. Shhhh. Don’t tell momma. Lol
Hi Mary,
Thank you so much for giving it a try . So happy to hear it working out well for you
P,s. My lips are sealed – ZIP.
What’s y’all’s favorite creole seasoning brand? I didn’t have any so just made it up from some old recipes. It’s not quite done but I’ll let you know how it turns out. Waiting on these ham hocks to cook so I can make your collard greens. Had them last year on New Year’s Day and OMG they were wonderful. Jenn
Great recipe with just the right amount of spice. I did add a few more cloves of garlic because we love it. This will become my “go to” for cabbage.
Glad you like it, Gloria! 🙂
Just stumbled on your site today and made this cabbage and your cornbread…so good! Thank you!
Awesome! Glad you like it, Kathy!
That is very good. I use a pound of bacon per head of cabbage. I mince the bacon before I saute it. Then, I drain the crispy bacon keeping the grease. I saute the cabbage, minced garlic and julienned onions for 6 minutes in a huge pan and put it into a big bowl. I love spice, so I splash some of my home made Carolina reaper sauce onto the cabbage mixture and toss witth the crispy bacon. This goes great with my bonless, skinless chicken thighs which I pound out, rub with adobo seasoning, let rest for 2 days and then dust in flour, eggwash then garlic bread crumbs. I fry those chicken steaks in peanut oil at 325 degrees for 6 minutes… Try that!
This makes me so happy Scott! Thanks for trying this out . Also appreciate all the tips . Take care!