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Fried Cabbage with crispy bacon is the kind of humble Southern side dish that quietly steals the whole dinner, and it became a staple on our table when Maddie and Lizzie realized cabbage could actually be crave worthy. Tender cabbage cooked in smoky bacon drippings with a touch of brown sugar and apple cider vinegar, it is savory, a little sweet, and comes together in one pot, perfect next to a plate of our Louisiana fried chicken.
It is easy, budget friendly comfort food that turns a humble head of cabbage into a side dish everyone fights over.
Fried Cabbage Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 304kcal
- 🌶️ Flavor Profile: Savory, smoky, and a little sweet and tangy
- ✋ Difficulty: Easy, on par with our classic potato salad
Quick Answer
To make fried cabbage, cook diced bacon until crispy, then saute sliced onion and garlic in the bacon drippings. Add chopped cabbage along with apple cider vinegar, brown sugar, seasoned salt, and pepper, and cook until tender. Stir the crispy bacon back in with a little butter and serve. This easy Southern fried cabbage with bacon is savory, smoky, and a little sweet, all made in one pot.
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Why This Recipe Works
Click to see the technique science
- Bacon drippings build flavor. Cooking the cabbage in rendered bacon fat infuses every bite with smoky, savory flavor you cannot get any other way.
- A little sweet and tangy balance. Brown sugar and apple cider vinegar add the perfect sweet and tangy contrast to the savory cabbage and bacon.
- Onion and garlic add depth. Sauteing onion and garlic first creates a flavorful base that makes the whole dish taste rich.
- One pot, easy cleanup. Everything cooks in a single skillet or dutch oven, so it is a fast side with minimal dishes.
- Cabbage cooks down beautifully. A big head of cabbage shrinks as it cooks into tender, silky ribbons full of flavor.
- Butter for a silky finish. A pat of butter stirred in at the end makes the fried cabbage glossy, rich, and irresistible.
Why You’ll Love This Recipe
- It is humble comfort food, turning a budget friendly head of cabbage into a crave worthy side.
- It is made in one pot with simple ingredients you probably already have on hand.
- It pairs with everything, from fried chicken to BBQ ribs to a holiday ham.
Key Ingredients
Here is what gives this fried cabbage its smoky, savory, slightly sweet flavor. The full amounts are in the recipe card below.
- Cabbage: One head of green cabbage, cored and cut into bite sized pieces, cooks down into tender, flavorful ribbons.
- Bacon: Thick cut bacon adds smoky flavor and the drippings that the cabbage cooks in. It is the star of this dish.
- Onion and Garlic: Sauteed in the bacon fat, they build a savory, aromatic base.
- Apple Cider Vinegar and Brown Sugar: A splash of vinegar and a spoonful of brown sugar add that signature sweet and tangy Southern flavor.
- Butter and Seasoned Salt: Butter makes it silky and seasoned salt brings everything together. Try it on our fried red potato wedges too.
See recipe card for exact quantities.
Variations and Substitutions
This fried cabbage is easy to make your own. Here are a few favorite twists.
- Add a kick: Stir in a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Make it meatier: Add sliced smoked sausage or kielbasa along with the bacon for a heartier dish.
- Use different cabbage: Try red cabbage or savoy cabbage for a different color and texture.
- Skip the bacon: Use olive oil or butter and a splash of smoked paprika for a vegetarian version.
- Add veggies: Toss in sliced bell peppers or carrots for extra color and crunch.
How to Make Fried Cabbage
- In a dutch oven or large deep skillet, cook the diced bacon over medium heat until crispy, about 12 to 15 minutes. Drain it on a paper towel lined plate.
- Reserve a quarter cup of the bacon fat in the pan. Add the sliced onion and cook until translucent, about 10 minutes.
- Stir in the garlic and cook for 30 seconds, then add the chopped cabbage.
- Add the apple cider vinegar, brown sugar, seasoned salt, and pepper. Stir and cook until the cabbage is tender, about 10 to 15 minutes.
- Stir the crispy bacon back in along with the butter until the butter is melted and everything is combined.
- Taste, adjust the seasoning, and serve the fried cabbage immediately.
Recipe Tips & Tricks
- Use thick cut bacon for the most flavor and those satisfying crispy, meaty bites throughout the cabbage.
- Do not drain all the fat. A quarter cup of bacon drippings is what gives fried cabbage its signature smoky flavor.
- Cut the cabbage evenly into bite sized pieces so it cooks at the same rate.
- Stir occasionally so the cabbage cooks down evenly without sticking or burning.
- Adjust to taste. Add a little more vinegar for tang or brown sugar for sweetness to suit your family.
- Serve it fresh. Fried cabbage is best served right away while it is hot and the bacon is crispy.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days and reheat in a skillet.
Serving Ideas and Suggestions
Fried cabbage is the ultimate Southern side dish, and it goes with just about any main. It is a classic next to fried chicken, pork chops, or a holiday ham, and it is a must on any soul food plate. Serve it hot, straight from the pot.
Round out a Southern feast by pairing it with our Louisiana fried chicken and a side of classic potato salad. A wedge of cornbread is never a bad idea either.
Hosting a cookout? Serve this fried cabbage alongside our BBQ ribs and fried red potato wedges for a backyard spread everyone will love.
Fried Cabbage FAQs
No. Bacon adds smoky flavor and the drippings the cabbage cooks in, but you can make fried cabbage with butter or olive oil and a dash of smoked paprika for a vegetarian version.
Green cabbage is the classic choice for fried cabbage because it cooks down into tender, flavorful ribbons. You can also use red cabbage or savoy cabbage for a slightly different texture and color.
Soggy fried cabbage usually means it cooked too long or with too much liquid. Cook it over medium heat, stir occasionally, and pull it off once it is tender but still has a little bite.
Yes. You can make fried cabbage a day ahead and reheat it in a skillet. It is best served fresh, but leftovers reheat well and keep in the fridge for up to 4 days.
Fried cabbage is a classic Southern side that pairs with fried chicken, pork chops, ribs, sausage, or holiday ham. It is a staple on any soul food or comfort food plate.
Store leftover fried cabbage in an airtight container in the fridge for up to 4 days. Reheat it in a skillet over medium heat until warmed through, adding a little butter if needed.
Craving more Southern comfort food? Try our Louisiana fried chicken next for the perfect main to go with this cabbage.
Southern Fried Cabbage
Ingredients
- 1 pound thick-cut bacon small diced
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 1 head of cabbage cored and cut into bite-sized pieces
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar packed
- 1/2 teaspoon seasoned salt
- 1/2 black pepper
- 2 tablespoons salted butter
Instructions
- In a dutch oven or large skillet with deep sides, cook the bacon until crispy over medium heat for about 12-15 minutes. Drain bacon on a paper-towel lined plate.1 pound thick-cut bacon
- Reserve ¼ cup of the bacon fat in the pan. Add the onions and cook until translucent, stirring occasionally, about 10 minutes.1 small onion
- Add the garlic and cook for 30 seconds until fragrant.4 cloves garlic
- Add the cabbage, apple cider vinegar, brown sugar, seasoned salt, and black pepper. Stir to combine. Continue to cook, stirring occasionally until tender, 10-15 minutes.1 head of cabbage, 1 tablespoon apple cider vinegar, 1 tablespoon light brown sugar, 1/2 teaspoon seasoned salt, 1/2 black pepper
- Add the bacon back to the pan and the butter. Stir it in until the butter is melted and the bacon is distributed, taste, adjust seasoning if necessary and serve immediately.2 tablespoons salted butter
Notes
- The Bacon Secret: Cut your bacon before cooking. It crisps up more evenly and you’re going to crumble it anyway.
- Tender or Crunchy: If you like softer cabbage, feel free to cook it a bit longer.
- Texture Matters: Keep the bacon aside until serving if making ahead, to retain its crispiness.
- Don’t Waste the Gold: Reserve a bit of bacon fat after frying. It adds an amazing flavor.
- Cutting Cabbage: Place the cabbage on its flat side for stable and easy slicing.
- Spice It Up: Remember, a bit of heat from red pepper flakes can transform the dish.
Nutrition
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I added goncchi and made a Haluski
It was delicious!!
Will try recipe. Love love cabbage sounds delicious!
I love cabbage and this recipe looks delicious! Thanks
I absolutely love how you includes the ingredients required for each step after the instructions. *SO* much easier!!
Cabbage recipe ingredients are what I am used too. I will try this recipe this week. My cabbage always cook dryer than what I want. I like cabbage with some juice in it.
Why can’t cabbage recipes tell how much in cups . A head of cabbage varies in size Al the other ingredients are accurate .