Southern Fried Cabbage
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Southern Fried Cabbage has been a staple in my kitchen for years. It’s the kind of dish that reminds me of family dinners and simple comfort food that never fails to satisfy. This Southern side dish is hearty enough to be served as a meal.
My fried cabbage recipe with bacon is not only quick and affordable, but it’s also naturally low in carbs, making it a great choice for anyone following a low-carb or keto lifestyle. In addition, it cooks up in a jiffy, easy enough for beginners, and can be used as the base for heartier fare like cabbage and sausage or add some noodles and turn it into Haluski (cabbage and noodles).
INGREDIENTS
Cabbage – I prefer using a large, chopped piece. You should get about 12 cups of raw chopped cabbage from half of a large head of cabbage. 12 cups of cabbage will reduce to 6 full cup servings once it has been cooked down. This means each serving has less than a half slice of bacon in it. Store the other half of the cabbage head in the fridge, tightly wrapped, for up to a week.
Bacon – Bacon grease adds authentic Southern flavor, but feel free to use butter or oil if you prefer. I use 3 pieces of thick-sliced bacon. Use 5 to 6 slices of thin bacon if that’s what you have. You don’t need any more bacon than that.
Not to say you can’t add more bacon, just saying you really don’t need more. If you choose to use more bacon than 3 slices, I suggest draining off some of the excess fat. It should complement the cabbage, not overwhelm it or make it greasy.
Onion – White onions are my go-to, but any type works. Red onions may discolor the cabbage slightly but won’t affect the taste.
Garlic – Fresh garlic is ideal, though jarred garlic or garlic powder can be used in a pinch.
This is one of my favorite quick dinner recipes. It’s ready to eat in under 30 minutes. It’s also pretty cheap to make and only uses 4 ingredients.
How to Make Bacon Fried Cabbage
1 – Prepare all your ingredients—chop the cabbage, dice the onions, and mince the garlic—before you start cooking.
2 – Start by frying the bacon in a skillet over medium-high heat until crispy. Remove the bacon and place it on a paper towel to drain, setting it aside.
3 – In the same skillet, cook the onions in the bacon grease until they soften.
4 – Add the garlic and cook briefly, just until it becomes fragrant.
5 – Add the cabbage to the skillet, stirring often over medium-high heat. Cook for about 10 minutes for tender, slightly crisp cabbage, or longer for a softer texture.
6 – Add the cooked bacon.
7 – Season with salt and black pepper to taste before serving.
How to Prepare the Cabbage
Remove the Outer Leaves by peeling away any wilted or damaged outer leaves from the cabbage.
Clean the Cabbage by rinsing under cold water to remove any visible dirt or debris.
Cut out the Core – Place the cabbage on a flat surface. Cut the cabbage in half, from the top through the core. Then, cut out the core of each half. Throw out the core.
Chopping – After removing the hard pieces, cut the cabbage into thick strips and then chop these strips into diced pieces.
Useful Tips
Use a Large Skillet – one that can hold at least a half a head of chopped raw cabbage. If using more than 1/2 a head of cabbage, add about half of the cabbage in the beginning. As it begins to wilt down, add more cabbage as soon as the pan has more room. Here’s my affiliate link to my favorite skillet for making fried cabbage.
If you like a little bite to your cabbage, only cook until it is crisp tender – I only cook my cabbage until it has just started to wilt. Some of the larger veiny pieces may still have some bite left to them and for me, that’s OK.
Cook longer for more caramelized veggies – Some people prefer to have their fried cabbage caramelized. All you have to do is allow the cabbage to continue to cook but keep stirring it so you don’t burn the onions or the garlic.
When adding salt, wait until the dish is finished cooking – this avoids drawing out too much moisture. You want the cabbage to wilt from cooking, not salt.
Saute onions in the bacon grease – it flavors the fat and spreads those flavors through the whole pan. The longer the onions cook, the more flavor they will develop. They will get sweeter just like caramelized onions would.
Add the garlic after the onions have cooked for a few minutes – this keeps the garlic from burning.
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FAQs
Do I Have to Use Bacon?
No. Frying in butter is perfectly acceptable. It may require more seasonings than frying in bacon fat.
Any neutral oil works well too, though you may need to add extra seasoning to make up for the smoky flavor of bacon fat.
Can I Add Sausage?
Absolutely! To make fried cabbage with sausage, simply saute 12 to 16 ounces of smoked sausage or Kielbasa until it is a bit browned. If using sausage, you can skip the bacon, as sausage will provide plenty of flavor and fat for cooking.
Next, add the onions and garlic and cook until the onions have turned translucent. Add the cabbage and continue cooking, stirring frequently until the cabbage is cooked.
Can I Add Noodles?
Yes, and that’s exactly how to make Haluski! You just need to cook 6 to 8 ounces of Kluski noodles then add them to the cabbage after it is cooked. If you have a hard time finding Kluski noodles, egg noodles can be used. I would cook those to al dente though, since they are so thin. Continue cooking and stirring until the noodles are re-warmed. Be sure to taste and adjust seasonings after adding the noodles.
Can I Make This Recipe Vegetarian or Vegan?
It’s easy to make this dish vegetarian or vegan by using plant-based bacon or skipping it entirely. Replace the bacon grease with olive oil, avocado oil, or vegan butter, and season with smoked paprika or liquid smoke to add a hint of smoky flavor.
Can I Use Purple Cabbage Instead of Green?
Sure, purple cabbage works, but it will alter the color of the dish. The flavor will be similar.
Can I Make It Spicy?
You can! Simply add crushed red pepper flakes, a dash of hot sauce, or even some diced jalapeños while cooking for a spicier version.
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What to Serve with Fried Cabbage
Here are a few of our favorite ways to turn fried cabbage into a complete meal. Pair it with one of these recipes to create a well-balanced dinner everyone will enjoy.
- Cornbread: In the South, it’s an obvious match for fried cabbage. You can choose a savory or sweet version.
- Smoked Sausage: Kielbasa, andouille, and traditional smoked sausages are classic choices.
- Baked Ham: Salty and savory, it complements the subtle sweetness of the cabbage.
- Fried Pork Chops
- Fried Chicken
- Meatloaf
- Fried Gizzards
If you’re following a low-carb diet, pair fried cabbage with grilled chicken, roasted pork tenderloin, or even a fried egg for an easy lower carb meal.
Storage and Reheating Tips
Fried cabbage stores well and makes great leftovers or meal-prep. Transfer cooled cabbage to an airtight container and refrigerate for up to 3 days.
When you’re ready to reheat, the best option is to use a skillet over medium heat. Stir frequently to warm it evenly. For a quicker option, use the microwave at full power in short 30-second intervals, stirring in between.
Freezing is not recommended. It changes the texture of the cabbage.
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Southern Style Fried Cabbage
Equipment
Ingredients
- 3 slices thick cut bacon cut into small pieces
- 1/2 large onion chopped about 1 cup
- 2 cloves grlic peeled and minced
- 1/2 large head green cabbage cored and chopped, about 12 cups
Instructions
- Cook bacon in a skillet over medium-high heat until crispy.
- Remove the cooked bacon to a paper towel to drain and set aside.
- Cook the onions in the remaining bacon grease until the onions have started to soften.
- Add the garlic and cook just until the garlic is fragrant.
- Add the cabbage and continue cooking over medium-high heat stirring frequently until the cabbage has wilted, about 10 minutes.
- Fried cabbage is best when it is just wilted, but if you want your cabbage cooked more, continue cooking until the cabbage is cooked to your desired doneness.
- Add salt and black pepper to taste if desired.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
