Southern Fried Cabbage Recipe

Cabbage isn't typically a vegetable that incites the most excited of reactions, but with this Southern fried cabbage recipe, it just might. Tender, buttery, and caramelized cabbage comes together with salty bacon and other veggies to create a surprisingly decadent dish, and one that pairs perfectly with other Southern classics. We can thank Susan Olayinka for this recipe, one that she developed to be simple and straightforward. "You can easily make this dish in just a few minutes, and it's perfect for those busy weeknights when you don't have a lot of time to cook," she explains.

While raw cabbage is quite crunchy, it will get cooked down in this dish (it is called fried cabbage, after all), but you can still count on it having plenty of crispiness. It just so happens to pair wonderfully with salty and chewy bacon, and once you make this dish, you may be wondering why you didn't think to combine the two ingredients sooner. "The bacon provides a nice salty taste, while the cabbage is slightly sweet and crunchy," Olayinka explains. Southern fried cabbage is warm, rich, inviting, and oh so comforting — make it as a side dish for your next dinner to experience it for yourself. 

As we've already discussed, you'll need both cabbage and bacon for this recipe. Additionally, you'll need some white onion, green bell pepper, and a celery stalk (all diced), minced garlic cloves, butter, black pepper, salt, and some Creole seasoning for extra Southern influence. 

"The key to this recipe is to use good quality bacon," Olayinka says. "I prefer to use thin-cut bacon for this dish, as it provides the best texture."

Remove the outer leaves of the cabbage. Cut out the core, then slice the cabbage thinly.

Thinly slice the bacon into 1/2-inch pieces.

Melt the butter in a large skillet over medium heat.

Add the bacon and garlic. Cook for 2 minutes, or until the bacon starts to render fat and garlic turns fragrant.

Add the onion, bell pepper, and celery. Cook for 5 minutes.

Add the cabbage, salt, pepper, and Creole seasoning. Stir, then cover and cook for 10 minutes.

Remove the lid and cook for another 5 minutes. Serve while warm.

If you happen to have leftovers, storing this dish couldn't be easier. Just pop it in a container with a lid; it'll keep in the fridge for about 3 days.

To reheat the Southern fried cabbage, we recommend thinking beyond the microwave. Said appliance will certainly get the job done and is undeniably convenient, but by doing so you risk losing the beautiful texture you achieved while giving the cabbage those golden edges. Instead, heat a pan over medium-high heat. Once it's nice and hot, toss in your leftovers and let it cook, undisturbed, until bottom starts to brown a bit. Deglaze the pan with a small splash of water (or vinegar — apple cider in particular is great here), then turn off the stove once the cabbage is heated through. Just as good as — or even better than — before!

This cabbage makes a great warm vegetable side for a variety of main courses. We especially love it with pork tenderloin (there is bacon already in it, after all) and apples. The lean pork balances out the fatty bacon, and the bacon's saltiness complements sweet apples perfectly. You also can't go wrong with a beef entree, such as pot roast. Or, give the soggy, steamy cabbage that typically accompanies corned beef a serious upgrade by serving this fried cabbage instead.

Once you've enjoyed the dish as a side, you can also consider retooling leftovers into an entirely new dish. This cabbage makes a great starting point for a breakfast hash — just add some shredded, cubed, or even mashed potatoes and let it all get super crispy in a pan or cast iron skillet. Serve with a sunny side-up egg for a delicious brunch that would cure any hangover.