Whenever I think of nostalgic, comforting sides, fried cabbage is always at the top. My Big Mama would throw down a big skillet every other Sunday, cooking up thick slices of bacon first, then frying the cabbage right in the bacon fat. She kept it simple with her seasonings, but NEVER skipped the sugar and a splash of vinegar in her fried cabbage. It’s the Southern way boos, through and through!
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How to Make Fried Cabbage
These step-by-step photos show how to make fried cabbage, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Fried Cabbage Recipe
1. Sauté the bacon, onions, and garlic
Cook the bacon until lightly browned, soften the onions in the rendered fat, then stir in the garlic until fragrant.
2. Add the cabbage
Toss the cabbage with tongs as it cooks down, seasoning with salt, pepper, paprika, garlic powder, and cayenne.
3. Finish your Southern fried cabbage with sugar and vinegar
Cook briefly, then remove your fried cabbage from the heat and serve warm.
PRO TIP: Use the seasonings you enjoy! I sometimes add a little Cajun seasoning. No surprise there boos, I’m as Southern as a pot of greens!
Full Fried Cabbage Recipe
Fried Cabbage Recipe
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Equipment
Ingredients
- 4 slices thick-cut bacon cut into ½-inch pieces
- 1 small yellow onion diced
- 3 garlic cloves rough chopped
- 1 small head of green cabbage about 2 pounds, cut into large pieces
- ¾ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne powder optional
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar
Instructions
- In a large nonstick skillet over medium heat, cook the pieces of bacon until they’ve become light brown and rendered their fat, about 8 minutes.
- Add the onion and continue cooking until the onion has softened and become translucent, about 5 minutes. Stir regularly. Add the garlic and cook for an additional minute.
- Add the cabbage and use tongs to stir and toss regularly to allow the cabbage to cook down. (Lower the heat slightly if you see your cabbage starting to burn.) Add the salt, pepper, paprika, garlic powder, and cayenne (if using) and continue cooking. The cabbage will soften and wilt slightly. Cook for about 8 minutes, until the cabbage has wilted but still has a little bite to it.
- Lastly add the sugar and vinegar to the cabbage and cook for 1 more minute.
- Remove from the heat and serve immediately.
Notes
How to Store
- Fridge: Let your fried cabbage cool completely, then pop it into an airtight container. It will keep in the fridge for up to 4 days.
- Reheating: Warm it up in a skillet over medium heat with a pat of butter or bacon grease until hot. Microwaving works too!
Nutrition
Recipe Tips
- Pick a good head of cabbage. Look for one that’s firm, heavy for its size, and has tight, bright green leaves. Those make the best crispy fried cabbage.
- Forget the bagged stuff. Pre-shredded cabbage cooks down too fast and turns to mush. Grab a whole head and chop it yourself (I show y’all how down in the FAQs).
- Don’t skip the vinegar, boos! It brightens the cabbage and pulls up all that smoky bacon flavor from the bottom of the pan.
- Fry it to your liking. The timing in the recipe gets it tender with a little bite because that’s how Big Mama liked it, but if you like yours super soft, let it go a few more minutes. If you like it crisp, cut the time back. Trust your taste buds.
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Serving Ideas
- Make it a whole meal: Toss in some smoked sausage, ham, or shrimp. Serve it over red beans and rice or mashed potatoes, and you’ve got a full meal!
- Cookout favorite: This easy fried cabbage holds its own next to chipotle short ribs, BBQ wings, and baked beans.
- With roasted meats: Pair it with roasted turkey legs, baked ham, or even pot roast.
- Sunday supper: Serve your cabbage with fried catfish, mac and cheese, and cornbread muffins. That’s a plate Big Mama would be proud of.
Recipe Help
It’s easy, boos! Start by peeling off the outer leaves and slicing the cabbage in half through the core. Cut each half again into quarters, remove the core, then slice into large chunks. You want big pieces for this fried cabbage recipe so they hold up when cooked.
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