Southern Fried Cabbage

Southern Fried Cabbage is a savory combination of crispy fried bacon pieces and tender chopped cabbage.

Easy to make with simple ingredients.

Serve as a side or main dish.

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EDITOR’S NOTE (May 1, 2022):  Updated text to make it easier to understand.

HOW TO REMOVE CORE

Use a sharp knife to cut a fresh cabbage in half.

Slice a triangle around the core and remove. 

SERVING SUGGESTION

Pairs well with Homemade Self-Rising Cornbread, Roasted Spatchcock Herb Chicken and Taco Meatloaf. 

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.  

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.

COMMON VARIETIES OF 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

ENJOY! 

Print Recipe

Southern Fried Cabbage

Tender cabbage mixed with crispy fried bacon pieces. A delicious side or main dish. Easy to make! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Cuisine: southern

Servings: 6 servings

Ingredients

• 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

Instructions

• 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.

Notes

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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.