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–+ servings
5 from 2 votes

Fried Cabbage Recipe

By Britney Brown-Chamberlain
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6
fried cabbage in a pan topped with bacon.
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Fried Cabbage with Onions and Bacon is a delicious side dish and classic southern recipe. Tender cabbage with crispy bacon, topped with red pepper flakes for a bit of heat - this simple side dish comes together in just 30 minutes!

Equipment

  • Dutch Oven or Large Pot
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Ingredients 

  • 3 lbs Cabbage, (sliced)
  • 5 pcs Bacon, (chopped into bits)
  • 6 tbsps Butter
  • 2 small Yellow Onions, (sliced)
  • 2 tsp Seasoned Salt, (more if desired)
  • 1 tsp Red Pepper Flakes
  • 1 tbsp Sugar

Instructions 

  • Cut bacon into chunks and add to a large pot over low heat. Allow the bacon fat to render and for the bacon to become crispy, about 15 minutes.
  • Use a slotted spoon to remove the bacon from the pan and increase the heat to medium heat. Add butter and allow it to melt, then add sliced onions and season with kosher salt and black pepper.
  • Add chopped cabbage to the potin small batches and allow it to cook down. Once all of the cabbage is added, season with seasoned salt, red pepper flakes, and sugar.
  • Cook until desired texture is reached - about 7 minutes for crunchier texture and 15 minutes for a softer texture. Add bacon back to the sauteed cabbage and serve with a little hot sauce (optional).

Notes

  • Cook the bacon low and slow. Allow the bacon fat to render over low heat until the bacon is crispy. This creates a smoky, flavorful base for frying the cabbage.
  • Don't discard the bacon grease! The combination of rendered bacon fat and butter gives this Southern fried cabbage its rich, savory flavor.
  • Add the cabbage in batches. Three pounds of cabbage might look like a lot, but it cooks down significantly! Add a few handfuls at a time, allowing each batch to soften before adding more.
  • Adjust the cooking time to your preference. For cabbage that's tender with a little crunch, cook for about 7 minutes. For softer, more tender cabbage, cook for 15 minutes or until it reaches your desired texture.
  • Don't skip the sugar. Just one tablespoon balances the salty, smoky bacon and brings out the natural sweetness of the cabbage without making the dish taste sweet.
  • Season to taste. Bacon and seasoned salt both contribute saltiness, so taste before adding more. Reduce the red pepper flakes for less heat or add a dash of hot sauce for an extra kick!
  • Store and reheat leftovers. Refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months. Reheat in a skillet over medium-low heat until warmed through, adding a splash of water if needed.

Nutrition

Calories: 179kcal, Carbohydrates: 18g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 918mg, Potassium: 431mg, Fiber: 6g, Sugar: 10g, Vitamin A: 672IU, Vitamin C: 85mg, Calcium: 101mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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