Southern fried cabbage is one of those classic down-home dishes that takes something humble and turns it into something unforgettable. With just a handful of pantry staples, cabbage is transformed into a savory, flavorful side dish that’s smoky, tender, and full of soul. It’s a staple in many Southern kitchens, often found alongside cornbread, fried chicken, or black-eyed peas. What makes it so special is how simple ingredients like bacon, onion, and seasoning bring out the cabbage’s natural sweetness while giving it a deliciously savory edge. Whether you’re looking for a comforting side or a quick main dish, this recipe is the perfect go-to.
The beauty of Southern fried cabbage is that it’s quick to make, incredibly budget-friendly, and loaded with rich flavor. The bacon adds a smoky saltiness, the onions give it a sweet kick, and the cabbage softens just enough without becoming mushy. This dish is ideal for weeknight dinners, Sunday suppers, or any time you want to serve up a little Southern comfort. Plus, it’s a great way to get in more veggies while still feeling like you’re eating something hearty and satisfying.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. This dish does not freeze well, as cabbage can lose its texture after thawing.
This recipe makes about 4 to 6 servings, perfect as a side dish or even a light main course when paired with cornbread or rice.
You’ll love this recipe because it’s quick, made with just a few ingredients, and full of flavor. It brings a taste of the South to your table and proves that simple food can be incredibly comforting and delicious. It’s also naturally low in carbs, making it a great fit for many diets.
You’ll need a large skillet or sauté pan, a sharp knife, a cutting board, a wooden spoon or spatula, and measuring spoons.
Cut the cabbage into bite-sized pieces so it cooks evenly. Cook the bacon until crispy for maximum flavor. Don’t overcook the cabbage—it should be tender but still have a bit of bite. Taste and adjust seasoning as needed.
Ingredients
1 medium head of green cabbage, chopped
6 slices of bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon butter (optional, for extra richness)
Directions
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
Add diced onion to the skillet and sauté for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds.
Add the chopped cabbage to the skillet, tossing it in the bacon fat. Season with salt, pepper, and red pepper flakes if using.
Cook, stirring occasionally, for 10–12 minutes or until the cabbage is tender and lightly browned.
Stir the cooked bacon back into the skillet. Add a tablespoon of butter for extra flavor if desired.
Serve hot as a side dish or over rice for a full meal.
For variations, you can add smoked sausage, ham, or leftover cooked chicken to turn it into a full main dish. A splash of apple cider vinegar or hot sauce at the end adds a nice tangy kick. Try using purple cabbage for a colorful twist.