Southern Fried Cabbage is a savory combination of crispy fried bacon pieces and tender chopped cabbage. Serve as a side or main dish. Easy to make.
Since childhood, I’ve enjoyed fried cabbage with crispy pieces of bacon and a slice (or two) of crusty Homemade White Cornbread.
EDITOR’S NOTE (June 14, 2020): You’re invited to watch recipe video demonstration in recipe notes (end of page).
Pairs well with meatloaf, baked chicken, baked pork chops, and a savory roast. Also great with buttered dinner rolls (odd but tasty).
Fascinating Cabbage Facts
Cabbage is a part of the cruciferous vegetable family. Cabbage can colors range from green to red and purple. The leaves can be smooth or crinkled. Half a cup of cooked cabbage contains 81.5 micrograms of vitamin K.
Many years ago, I taught myself how to make this hearty side dish with bacon drippings and a small amount of bacon grease. Too much is not good in my opinion.
Cabbage Facts
Best from late fall to early spring. Perfect addition to a favorite winter meal.
Cabbage can grow in all 50 states, but it flourishes in New York, California, Texas and Wisconsin.
You can start cabbage from seeds indoors and transplant in early spring.
It can take 70 to 100 days for a full head of cabbage to develop.
Choosing Cabbage
Although there are many different shapes, colors and sizes, following are common varieties grown in the U.S.
- Green Cabbage: smooth, green leaves
- Red Cabbage: smooth reddish leaves with a high level of vitamins A and C
- Savoy Cabbage: crinkled, dark leaves
- Source: FarmFlavor.com
Cabbage is affordable and can be eaten raw or cooked. It’s a low-calorie vegetable that’s rich in vitamins, minerals and antioxidants.
It’s used to make coleslaw, salads, sauerkraut, and stews.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 medium head of fresh cabbage
- 4-6 strips of bacon I use low-sodium bacon.
- 2 tablespoons unsalted butter Or use margarine.
- 1 teaspoon garlic powder, divided Or use grated garlic.
- 1 teaspoon onion powder, divided
- salt to taste
- ground black pepper to taste
- 2 cups water, divided
Ingredients
|
|
- Remove core from cabbage.
- Chop into bite-size pieces. Place in a colander or large bowl. Sprinkle with 1 teaspoon of salt. Rinse thoroughly in warm water. Drain and set aside.
- Over low-medium heat, fry bacon in a dutch oven or large heavy bottomed saucepan. Place crispy fried bacon on paper towels. Drain bacon grease into a heatproof container. Set aside. Do not scrape off delicious drippings stuck in bottom.
- Turn heat off. Add 2 tablespoons of unsalted butter (or margarine) to hot pan. Stir until melted.
- Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt to taste, ground black pepper, and 1-1/2 cups of water. Use a rubber spatula to stir mixture and to scrape drippings off bottom of pan.
- Pour in chopped cabbage. Stir until evenly coated with liquid mixture. Simmer over low-medium heat for 10-12 minutes stirring constantly.
- Taste a sample. For more tenderness, pour in remaining 1/2 cup of water. For more flavor, add remaining 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.
- Stir until well combined. Simmer on low-medium heat for 10 minutes or until desired tenderness. Stir constantly to prevent sticking.
- Serve hot with crumbled pieces of crispy cooked bacon.
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VARIATION: Southern Fried Cabbage Slices & Wedges
After thoroughly rinsing cabbage, slice in half.
Place 2 slices in large pot with bacon drippings, water and seasonings.
Cover pot with lid. Simmer over low-medium heat until fork tender. Add 1/4 cup of water if necessary to help reach desired tenderness.
After cooking, gently remove slices from pot with a spatula and place on serving plate. Slice into wedges or serve whole.
Before serving, sprinkle with crumbled/cooked bacon.
All recipes looks delicious
Thank you Marva!
Thank you!