Get your greens the yummy Southern way with this fried cabbage and bacon recipe. Tender cabbage and crisp bacon come together in a buttery, savory side dish the whole family will enjoy. This simple skillet recipe is full of flavor and ready in about thirty minutes—perfect for weeknights or as an easy side for a Sunday dinner.
The method is straightforward: crisp bacon, sautéed onions in the bacon fat, then cabbage stirred in and finished with a splash of broth and a touch of seasoning. It’s an excellent way to transform a humble head of cabbage into a flavorful dish that pairs well with roasted meats, poultry, or simply bread and butter. Kids often surprise parents by loving cabbage prepared this way, since the bacon and seasonings add a familiar, comforting taste.
What Is Fried Cabbage And Bacon
Fried cabbage and bacon is a classic Southern side dish featuring green cabbage cooked until tender with bacon and onions. The fat rendered from the bacon flavors the cabbage as it softens, producing a savory, slightly caramelized finish. While fried cabbage appears in other cuisines, the Southern version often includes smoky bacon and warm spices that make it especially comforting.
Fried Cabbage And Bacon Ingredients
- Cabbage: Use green cabbage for the best frying results; red cabbage tends to be firmer and is better suited for slaws or sauerkraut.
- Bacon: Regular center-cut bacon works well; slice into bite-sized pieces so it crisps evenly.
- Onion: A yellow onion provides sweetness and depth when sautéed in bacon fat.
- Chicken Broth: Low-sodium chicken broth adds moisture and a savory base while deglazing the pan.
- Salt and Black Pepper: Simple, essential seasonings to taste.
- Cajun Seasoning: A small measure brings a Southern kick. Use your preferred brand or a homemade blend.
- Granulated Sugar (optional): A pinch helps balance acidity and deepen caramelization; omit for a stricter low-carb or keto approach.
Storing, Freezing, and Make-Ahead Tips
- Refrigerator: Store cooled fried cabbage in an airtight container for up to five days. Reheat gently in a skillet to revive the texture and crisp the bacon, or microwave for convenience.
- Freezing: This dish is best served fresh. Freezing changes the cabbage’s texture and can make it watery when reheated, so freezing is not recommended.
- Make-Ahead: Because the recipe is quick, it’s easiest to cook it just before serving. You can prepare the ingredients in advance—slice cabbage and chop bacon—but cook close to serving time for best flavor.
Serving Recommendations
This fried cabbage and bacon pairs nicely with many mains. Try it alongside roasted or smothered chicken, pork chops, pot roast, meatballs, Salisbury steak, or a simply grilled fish. It adds a savory, slightly smoky element that balances richer proteins and complements comfort-food menus.
Common Questions
- How do you core a cabbage? Remove any damaged outer leaves, quarter the head, then slice out the firm core at an angle where it meets the leaves. The core is edible but quite tough.
- How should cabbage be cut for frying? Quarter and core the cabbage, then slice each quarter lengthwise into 1 to 1½-inch strips and cut across to make roughly square pieces for even cooking.
- Can I add other meats or pasta? Yes—stir in sliced smoked sausage or kielbasa for extra meatiness, or toss in cooked pasta for a cabbage-and-noodle variation similar to haluski.
- Is this low carb or keto? Yes, the recipe is low in carbs and can be keto-friendly if you omit the small optional pinch of sugar.
How To Make Southern Fried Cabbage and Bacon
- Prep the cabbage (about 2 pounds) by removing outer leaves, coring, and cutting into roughly 1-inch pieces.
- Chop 8 slices of bacon into bite-sized pieces.
- In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
- Lower heat to medium-low and sauté 1 cup chopped onion in the bacon drippings until soft, about 6–8 minutes.
- Add the chopped cabbage to the skillet and toss with the onion, cooking and stirring often for 8–10 minutes until it starts to soften and brown in spots.
- Pour in 1/3 cup chicken broth, then add 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Cajun seasoning, and an optional 1/8 teaspoon granulated sugar. Continue to cook until the cabbage is tender.
- Stir the crisped bacon back into the cabbage, combine thoroughly, and adjust seasoning to taste. Serve hot.
Notes
- Green cabbage fries and caramelizes better than red, which is firmer and more commonly used for slaws.
- Use a small amount of Cajun seasoning to add Southern warmth without overpowering the bacon and cabbage flavors.
If you tried this recipe, note any tweaks you made—like adding sausage, noodles, or extra spices—to make it your own. Freshly made fried cabbage and bacon is a comforting, budget-friendly side that showcases how a few pantry staples can turn into a flavorful, crowd-pleasing dish.
Ingredients (Serves 6)
- 2 pounds head green cabbage, chopped
- 8 slices bacon, chopped
- 1 cup onion, chopped
- 1/3 cup chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Cajun seasoning
- 1/8 teaspoon granulated sugar (optional)
Nutrition (Approx. per serving)
Calories: 172 | Carbohydrates: 12 g | Protein: 6 g | Fat: 12 g | Fiber: 4 g