When I want healthy soul food, this simple, tasty recipe, Southern fried cabbage, ramped up with garlic and bacon, is my go-to. A guilt-free, nutritious side dish, sautéed low and simmered in its own juices, delivers 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.
Why Bacon (and Sausage) Makes it Better
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 the amount isn’t enough to justify guilt.
Just so you know, you can totally use sausage instead. I did, and it was even better.
How to Fry Cabbage Southern Style
- Prep the cabbage, and set it aside. (Photo 1)
- Fry the bacon (or sliced andouille sausage) until brown and crispy (3-5 minutes). Set aside about ¼ of it for the garnish and the rest for the onions. (Photos 2-4)
- Sauté the onions, garlic, paprika, and Creole seasoning in butter. (Photos 5-7)
- Add the cabbage, Worcestershire sauce, and white pepper, and simmer covered for 10-14 minutes, depending on how tender or crunchy you want. (Photo 8)
- Mix in the bacon and adjust seasonings to taste. (Photos 9-10)
- Garnish with bacon and enjoy!
Recipe Notes and Tips
- Replace the bacon with 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 sauté the cabbage for a vegetarian version. Though I’d use smoked paprika to replace the bacon’s smokiness.
- For some reason, Southern food usually tastes 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 4 days or freeze it for up to 6 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
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.
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