Southern Fried Cabbage is simple deliciousness. Green cabbage cooked until tender with sweet onion and bacon, is the epitome of down- home eats. It's that good for the soul type of food that won't break the bank.
Southern Fried Cabbage
Cabbage is among a myriad of side dishes we love in the South, that can also serve as an entree. It can be served alongside a bowl of pinto beans and cornbread as a side dish or with various mix-ins such as peppers, sausage, ham or potatoes to transform it into a main dish as in this recipe for braised cabbage with potatoes and smoked sausages. Regardless, fried cabbage makes an inexpensive, filling addition to any meal.
Cooking Fried Cabbage
- This recipe doesn't use any sort of fancy cabbage just good ole green cabbage will do. I enjoy including the dark green outer leaves to the dish, don't peel those off and leave them behind at the store. They pack flavor and nutrients, too.
- I use thick cut bacon for this dish, it's my favorite. You can mix it into the cabbage or use it to garnish the top, it's your choice.
- I include fennel seed in this recipe, although, it isn't a classic addition. It adds a really unique flavor to the cabbage but, rest assured, this dish will still be delicious should you choose to leave it out.
- The texture of the cabbage can be fine-tuned to suit your personal taste by adjusting the cooking time. If you prefer it to be crisp tender, cook it for slightly less time. For a softer texture, cook longer and add a splash of chicken broth to create some steam.
Dishes to Serve with Fried Cabbage
While there's no wrong way to enjoy cabbage, it does go particularly well with country style ribs and beans, perhaps some buttered slow cooker cornbread or a heaping helping of golden fried okra or green beans and potatoes on the side. You may also like to try this recipe for cabbage rolls from Belly Full.
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Helpful Kitchen Items:
Southern Fried Cabbage
- ½ lb thick cut bacon cut into ½ inch pieces
- 1 medium sweet onion i.e. Vidalia or similar diced
- 3 cloves garlic minced
- ¼ tsp fennel seed optional
- 1 3 lb green cabbage washed, cored and chopped
- 1 tsp salt may adjust to taste
- 1 tsp onion powder
- 1 tsp granulated garlic
- ½ tsp crushed red pepper flakes may adjust to taste
- ½ tsp freshly ground black pepper
- In a large skillet or dutch oven cook bacon over medium-high heat until crisp. Remove to paper towels to drain using a slotted spoon, reserving 4 Tbsp drippings in skillet.
- To the drippings add onion. Saute over medium-high for 3 minutes or until beginning to brown then add garlic and fennel seed, if using. Saute for 1 minute.
- Add cabbage to skillet. The skillet will be full but, the cabbage will shrink as it cooks. Once it begins to shrink, add salt, onion powder, granulated garlic, pepper flakes and black pepper. Mix well.
- Cook over medium heat stirring occasionally until cabbage has softened and is browning, about 15-20 minutes.
- Crumble bacon and add back to the cabbage or use to garnish the top.
- Serve and enjoy.