• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Pear Tree Kitchen
  • Home
  • Recipes
  • About Us
  • Disclosures, Policies & Disclaimers
  • Contact Us
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Us
  • Disclosures, Policies & Disclaimers
  • Contact Us
×

Home » Recipe » Comfort Foods » Quick and Easy Southern Fried Cabbage

Quick and Easy Southern Fried Cabbage

Published December 26, 2018 Last modified April 3, 2021 By Beth Mueller

Jump to Recipe
Southern Fried Cabbage with bacon and onions

Southern-fried cabbage cooks up in a jiffy.  It makes a quick, easy, and economical meal or hearty Southern side dish and can be prepared in many different ways.  Try them all then choose your favorite!

Fried cabbage topped with bacon in a skillet

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.

Cabbage

Diced cabbage

You will get 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.

That means each serving has less than a half slice of bacon in it.

Bacon

raw bacon pieces in a skillet

Before you judge, bacon grease is the southern way.  They say bacon is a healthier fat than butter.

Besides that, I don’t start with bacon grease stored on the stove, I start with fresh bacon.

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.

There is enough bacon in this recipe to provide plenty of smoky flavor.

If you choose to use more bacon than 3 slices, I suggest draining off some of the excess fat.

The fat in this recipe should complement the cabbage, not overwhelm it or make it greasy.

Onions and Garlic

Diced onion and garlic on cutting board

There will be a bit more flavor added when onions and garlic are added.

Larger pieces of garlic and onion are OK to use.  They are going to cook down a bit before adding the cabbage.

Diced onions and garlic cooked in oil in a black skillet

Sauteeing onions and garlic in the bacon grease 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.

Do not add the garlic too soon in this process, it will burn.

Diced cabbage in a skillet

Use a Large Skillet

A large skillet will be able to hold half of a head of cabbage.  It will wilt down.

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.

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.

Some people prefer to have their fried cabbage caramelized.  All you have to do it 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 to avoid drawing out too much moisture.  You want the cabbage to wilt from cooking not salt.

Bacon Alternatives

Frying in butter is perfectly acceptable.  It may require more seasonings that frying in bacon fat though since the dish will not have the smokey bacon flavor.

It can be fried in any light flavored oil too!  The same applies here, you might need more flavoring.

Add Sausage

To make with sausage, simply saute 12 to 16 ounces of smoked sausage or Kielbasa until it is a bit browned.

Add the onions and garlic and cook until they have wilted.

Add the cabbage and continue cooking, stirring frequently until the cabbage is cooked.

Add Noodles

Haluski is what my mom called this dish.  To make it, just cook 6 to 8 ounces of kluski noodles and add to the cabbage after it is cooked.

She used butter or bacon fat for frying the cabbage and sometimes she would add some green peppers in with the cabbage as she cooked it.

If you have a hard time finding kluski noodles, egg noodles can be used.  I would cook those to al dente since they are so thin.

MORE SOUTHERN RECIPES YOU DON’T WANT TO MISS

Chicken and Dumplings

Buttermilk Sugar Biscuits

Mississippi Coast French Toast

New Orleans Bread Pudding

Close-up view southern fried cabbage topped with crispy bacon

FOLLOW US ON SOCIAL MEDIA AND SHARE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE

Southern Style Fried Cabbage

Quick and easy one pot comfort meal!
5 from 2 votes
Print Pin Rate
Course: Comfort Foods, Main Dish, Side Dish
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 cups
Calories: 75kcal
Author: Beth Mueller

Equipment

  • Skillet

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

Serving: 1cup | Calories: 75kcal | Carbohydrates: 9.4g | Protein: 3g | Fat: 3.5g | Saturated Fat: 1.2g | Cholesterol: 6mg | Sodium: 81mg | Fiber: 3.8g | Sugar: 5g
Tried this Recipe? Pin it for Later!Mention @PearTreeChefs or tag #PearTreeKitchen!

Filed Under: Beginner Recipes, Comfort Foods, Recipe, Southern Recipes, Vegetable Recipes

About Beth Mueller

Hi! Thanks for visiting Pear Tree Kitchen! I've been cooking and creating recipes for over 40 years. I'm an RN so I tend to go overboard with food safety tips! My favorite things are chicken soup, desserts, and sharing recipes.

Primary Sidebar

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Thanks for stopping by!

Headshot Beth MuellerHi! I’m Beth and this is where my foodie friends and family find my latest kitchen creations. Grab some coffee or tea and stay awhile. I love visitors!  More about me >

 

Sign Up for Notifications by Email!

Summer Favorites

Salad with strawberries and mandarin oranges on white plate

Strawberry Mandarin Salad with Mango Dressing

Grilled Chicken on a plate with a potato

Super Easy Grilled Chicken

Slice of wine cake with whipped cream and mixed fruit on a plate

Crack Cake

Cherry Limeade Spiked Ice Pops

Spiked Cherry Limeade Ice Pop

Cherry Delight in a pan with slices

No-Bake Cherry Delight Recipe

Tomato Mozzarella Bruschetta in white bowl and bread on white plate

Tomato Bruschetta with Mozzarella

More of My Favorite Summer Recipes

Top Searched Recipes

White cake slice on a plate

Recipe for White Wedding Cake

Ranch Pasta Salad in a bowl

Copycat Ruby Tuesday Pasta Salad

Copycat Steak n shake chili mac on a plate with crackers

Steak ‘n Shake Copycat Chili-Mac Recipe

Knafeh on a pan

Knafeh

Ribs covered in BBQ sauce on a cutting board

Tender Sous Vide Baby Back Ribs

Beef stew with carrots and potatoes on a plate

Slow Cooker Beef Stew

See More →

Footer

Affiliate Disclosures

Amazon Associates Disclosure

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2022 · peartreekitchen.com ·

| Privacy & Terms

  • Facebook
  • Twitter
  • Pinterest
  • Reddit
  • Yummly
  • Email