Southern Fried Cabbage And Bacon Recipe

I’m sharing my Southern Fried Cabbage, where tender cabbage meets garlic, onions, and salty bacon in a savory riff on a Southern staple that invites a closer look.

I didn’t think frying cabbage could be this addictive until I crisped up thick-cut bacon and tossed in heaps of shredded green cabbage. The bacon fat does this wild thing to the cabbage, it gets smoky, a little sweet, and oddly stubborn in the best way.

I’m not kidding when I say one bite makes you want to rearrange the rest of the menu. I keep coming back to this for Cabbage Recipes Southern because it feels like a secret trick that belongs on every weeknight plate, and on those fancy holiday ones too.

Try it, you’ll get it.

Ingredients

• Bacon: salty, smoky, high in protein and fat, makes dish savory and rich.
• Cabbage: crunchy, low calorie, full of fiber and vitamin C, soaks up flavors well.
• Onion: sweet when cooked, adds depth, provides natural sugars and savory base.
• Garlic: aromatic, boosts savory umami, offers antioxidants and big flavor punch.
• Apple cider vinegar: brightens dish with tang, balances fat, adds subtle acidity.
• Butter: adds silkiness and richness, helps brown cabbage, rounds flavors.
• Chicken broth: adds savory depth, moistens cabbage, low sodium helps control salt.
• Sugar: tiny sweetness helps caramelize, balances vinegar and cuts bitterness.

Ingredient Quantities

• 6 to 8 slices thick-cut bacon (about 8 oz), the saltier the better
• 1 medium head green cabbage (about 2 lb)
• 1 medium yellow onion (about 8 oz)
• 3 cloves garlic
• 2 tbsp unsalted butter
• 1/2 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp granulated or brown sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp green onions (optional, for garnish)

How to Make this

1. Cut the bacon into 1/2 inch pieces and cook in a large skillet over medium heat until browned and some pieces are crisp, about 8 to 10 minutes; transfer most of the bacon to a paper towel but leave about 2 tablespoons of bacon fat in the pan for flavor.

2. While bacon cooks, core the cabbage and thinly slice it into ribbons, slice the onion, and mince the garlic so everything is ready to go.

3. Add the butter to the hot pan with the bacon fat, then toss in the sliced onion and cook until soft and translucent, about 3 to 4 minutes, stirring so it dont burn.

4. Stir in the minced garlic and cook 30 seconds until fragrant, then add the sliced cabbage and toss to coat in the fat and butter so it starts to wilt.

5. Pour in the chicken broth and apple cider vinegar, sprinkle the sugar, kosher salt, black pepper and crushed red pepper flakes if using; give everything a good stir and scrape up any browned bits from the bottom of the pan.

6. Turn the heat to medium-low, cover the skillet and simmer for 8 to 12 minutes until the cabbage is tender but not mushy, stirring every few minutes to prevent sticking and to cook evenly.

7. Uncover, crank the heat for 1 to 2 minutes if you want a bit of browning on the cabbage, then taste and adjust seasoning; remember bacon is salty so taste before adding extra salt.

8. Stir most of the reserved crisp bacon back into the cabbage, saving a few pieces for garnish, and toss in the optional crushed red pepper again if you want more heat.

9. Finish with a pat of butter for shine, sprinkle sliced green onions on top and serve warm with the reserved crispy bacon pieces over the top.

Equipment Needed

1. Large heavy skillet (12-inch) with a lid — heats evenly for browning and simmering
2. Sharp chef’s knife for slicing cabbage, onion and chopping garlic
3. Cutting board, roomy enough for the cabbage
4. Tongs or a slotted spoon to flip and lift bacon pieces without splatter
5. Wooden spoon or heatproof spatula for stirring and scraping browned bits
6. Measuring cups and spoons for broth, vinegar, sugar and seasonings
7. Plate lined with paper towels plus a small bowl to rest the cooked bacon
8. Oven mitts or pot holders to handle the hot pan safely

FAQ

Southern Fried Cabbage And Bacon Recipe Substitutions and Variations

• Bacon: turkey bacon, pancetta, or smoked ham (use the fattier cut you can find, and cut back on added salt if your swap is salty)
• Cabbage: savoy or napa cabbage for a milder, more tender bite; collard greens or kale if you want heartier greens, but cook them longer and add a splash more broth
• Unsalted butter: use 2 tbsp rendered bacon fat for extra flavor, or 2 tbsp olive oil or ghee if you want dairy free
• 1/2 cup low-sodium chicken broth: swap for low-sodium vegetable broth, or use water plus 1/2 tsp chicken bouillon or stock concentrate if thats what you have

Pro Tips

– Render the bacon a little more than you think you need, then drain most of it but keep about 2 tablespoons of the fat. That fat is flavor gold, heat it gently before adding onions so they get sweet not burnt, and toss the crisp bits back in at the end for texture.

– Slice the cabbage fairly thin and try to keep the pieces even, otherwise some will be mush while others are still crunchy. If you want it softer quicker, cover the pan for a few minutes to trap steam, but dont overdo it or youll end up with soggy cabbage.

– Use the broth plus a splash of vinegar to deglaze and lift up those browned bits from the pan, then lower the heat to finish cooking so the cabbage stays tender not limp. A tiny pinch of sugar helps balance the vinegar, but taste before salting cause bacon is salty.

– If you want more color and char, uncover and turn the heat up at the very end for just a minute or two, tossing constantly so it browns not burns. Finish with a pat of butter for shine and the reserved crispy bacon for contrast, the textural difference makes the whole dish.