I’m sharing my Southern Fried Cabbage, with tender cabbage seasoned with garlic and onions and studded with salty bacon, a simple Southern side that delivers bold old fashioned flavor.

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I love when simple stuff surprises you, and Southern Fried Cabbage and Bacon did exactly that the first time I tried it. I pile thin ribbons of green cabbage into a hot pan with salty bacon and the whole thing collapses into this silky, slightly crisp mess that makes you want to keep eating.

There’s a smoky edge that keeps you guessing, and a little tang that cuts through the fattiness, it feels like something lifted from those Cooked Cabbage Recipes or a Southern Style Thanksgiving Dinner memory. Trust me you’ll want to taste before you think you know it.

Ingredients

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Crispy salty bacon gives protein and deep smoky fat, makes the dish craveable.
Low calorie fiber rich cabbage softens when fried, adds mild sweet and nutty notes.
Onion brings savory sweetness, caramelizes and melts into the cabbage, so comforting.
Garlic gives a bold aromatic punch, a little goes a long way.
Bright tang from apple cider vinegar cuts the fat and amps brightness.
Butter or bacon drippings coat leaves help browning and add silky rich mouthfeel.
Low sodium broth adds gentle umami moisture, keeps cabbage juicy not soggy.

Ingredient Quantities

8 slices bacon (about 8 oz), diced

1 medium head green cabbage about 2 lbs, cored and thinly sliced

1 medium yellow onion, thinly sliced

3 garlic cloves, minced

2 tbsp unsalted butter or 1-2 tbsp bacon drippings

1/2 cup low-sodium chicken broth

1 tbsp apple cider vinegar

1 tsp granulated sugar (optional)

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

1/2 tsp smoked paprika (optional)

2 tbsp fresh parsley, chopped (optional garnish)

How to Make this

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1. Start by dicing the bacon and heating a large heavy skillet over medium heat, add the bacon and cook until most pieces are crisp and the fat has rendered, about 8 to 10 minutes; remove 1/4 cup of the bacon and set aside for garnish, then spoon out and reserve 1 to 2 tablespoons of the drippings into a small bowl (or just leave them in the pan if you prefer more flavor).

2. Push the remaining bacon to the sides of the pan or lift it out leaving about 1 to 2 tablespoons fat behind, add the butter if you need extra fat, then add the thinly sliced onion and cook over medium heat until soft and lightly browned, about 5 minutes.

3. Add the minced garlic to the onions and cook 30 to 60 seconds, stirring constantly so the garlic doesn’t burn.

4. Add the thinly sliced cabbage to the pan in batches if needed so it wilts evenly, season with the kosher salt, black pepper, red pepper flakes and smoked paprika if using, toss to combine and let it start to soften for 3 to 4 minutes.

5. Pour in the 1/2 cup low-sodium chicken broth and the 1 tablespoon apple cider vinegar, sprinkle the optional 1 teaspoon sugar if you like a touch of sweetness, stir, then reduce heat to medium-low and cover the pan for 5 to 8 minutes to steam the cabbage until tender but not mushy.

6. Uncover, stir and taste, adjust salt and pepper as needed, cook uncovered another 2 to 4 minutes to evaporate most of the liquid and let edges brown a bit for extra flavor, use a spatula to scrape up any browned bits from the bottom.

7. Stir the reserved crispy bacon back into the cabbage, add the chopped parsley if using and a pat of butter for extra richness if you want, give everything a final toss and taste one last time for seasoning.

8. Serve hot right from the skillet with extra black pepper or red pepper flakes on the side, and know leftovers reheat well the next day, they even taste better after the flavors have mingled.

Equipment Needed

1. Large heavy skillet (cast iron or heavy-bottomed) — for crisping bacon and sautéeing the cabbage.
2. Sharp chef’s knife for dicing the bacon, slicing the onion and shredding the cabbage.
3. Sturdy cutting board to work on, preferably one that won’t slip.
4. Heatproof spatula or wooden spoon for stirring and scraping up browned bits.
5. Tongs or slotted spoon to move and toss the bacon pieces.
6. Measuring cups and spoons for the broth, vinegar, salt and sugar.
7. Small heatproof bowl or ramekin to hold reserved drippings and crispy bacon.
8. Lid that fits the skillet or a large plate to cover while the cabbage steams.

FAQ

Can I use a different type of cabbage?

Yes. Savoy or regular green cabbage work best for this recipe. Red cabbage will make the dish look and taste a bit different, and Napa is softer so it cooks faster. Just slice thin so it wilts evenly.

How do I keep the cabbage tender but not mushy?

Thin slices are the key. Sauté the onion then add cabbage and cook 8 to 12 minutes over medium heat until it just softens. If you want to speed it or make it evenly tender, add the 1/2 cup chicken broth, cover for a few minutes, then uncover and let excess liquid evaporate.

Its too salty, what can I do?

Use low sodium broth and taste before adding the 1 tsp salt since bacon adds salt. If it ends up too salty, add a splash more apple cider vinegar and a pinch of sugar to balance it, or stir in extra shredded cabbage or a diced potato to dilute the salt.

Can I make this without bacon or make it vegan?

Sure. Skip the bacon and use 2 tbsp butter or olive oil. Add smoked paprika, a little liquid smoke or smoked salt for that bacon flavor. You can also brown smoked tempeh or mushrooms as a meaty substitute.

How do I get the bacon crispy or keep it chewy if I want?

For crisp bacon cook it first in the pan until crisp, remove and drain on paper towels, then cook the veg in the bacon fat. For chewier bacon cook it shorter so it renders but stays soft, then stir it back in near the end so it doesnt overcook.

How should I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge 3 to 4 days. Reheat in a skillet over medium to keep texture, or microwave for a quick fix but it may get a bit soggy. Freezing isnt ideal cause cabbage gets mushy after thawing.

Southern Fried Cabbage And Bacon Recipe Substitutions and Variations

Bacon: Swap in smoked turkey bacon (same weight) or diced pancetta for a similar savory hit; for a vegetarian option, use 2-3 tbsp olive oil plus 1/2 tsp smoked paprika to mimic the smoky flavor.
Unsalted butter or bacon drippings: Use 2 tbsp olive oil or 2 tbsp ghee for richness, or 1-2 tbsp avocado oil if you want a neutral taste.
Low-sodium chicken broth: Replace with equal parts vegetable broth, or 1/2 cup water plus 1/2 tsp chicken bouillon or a splash of soy sauce for extra depth.
Apple cider vinegar: Swap with white wine vinegar or fresh lemon juice (about 1 tbsp) for brightness, and if you like it sweeter use a touch of honey instead of sugar.

Pro Tips

1. Render the bacon slowly so you get crispy bits and deep flavor, and keep a couple tablespoons of the fat for the veggies. If you drain every drop you lose that smoky backbone.

2. Slice the cabbage thin and add it in batches so it wilts evenly, overcrowding makes it steam into mush instead of getting those browned edges that add flavor.

3. Brighten things with the apple cider vinegar near the end, taste as you go. If the cabbage tastes a bit bitter a teaspoon of sugar will calm it down but dont over sweeten.

4. Fold the reserved crisp bacon in at the very end and finish with a pat of butter or a splash of the saved drippings for silky richness. Leftovers usually taste better the next day so make extra if you can, they reheat great.

Southern Fried Cabbage And Bacon Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I'm sharing my Southern Fried Cabbage, with tender cabbage seasoned with garlic and onions and studded with salty bacon, a simple Southern side that delivers bold old fashioned flavor.

Servings

servings

Calories

286

kcal

Equipment: 1. Large heavy skillet (cast iron or heavy-bottomed) — for crisping bacon and sautéeing the cabbage.
2. Sharp chef’s knife for dicing the bacon, slicing the onion and shredding the cabbage.
3. Sturdy cutting board to work on, preferably one that won’t slip.
4. Heatproof spatula or wooden spoon for stirring and scraping up browned bits.
5. Tongs or slotted spoon to move and toss the bacon pieces.
6. Measuring cups and spoons for the broth, vinegar, salt and sugar.
7. Small heatproof bowl or ramekin to hold reserved drippings and crispy bacon.
8. Lid that fits the skillet or a large plate to cover while the cabbage steams.

Ingredients

8 slices bacon (about 8 oz), diced
1 medium head green cabbage about 2 lbs, cored and thinly sliced
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
2 tbsp unsalted butter or 1-2 tbsp bacon drippings
1/2 cup low-sodium chicken broth
1 tbsp apple cider vinegar
1 tsp granulated sugar (optional)
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
1/2 tsp smoked paprika (optional)
2 tbsp fresh parsley, chopped (optional garnish)

Directions

Start by dicing the bacon and heating a large heavy skillet over medium heat, add the bacon and cook until most pieces are crisp and the fat has rendered, about 8 to 10 minutes; remove 1/4 cup of the bacon and set aside for garnish, then spoon out and reserve 1 to 2 tablespoons of the drippings into a small bowl (or just leave them in the pan if you prefer more flavor).
Push the remaining bacon to the sides of the pan or lift it out leaving about 1 to 2 tablespoons fat behind, add the butter if you need extra fat, then add the thinly sliced onion and cook over medium heat until soft and lightly browned, about 5 minutes.
Add the minced garlic to the onions and cook 30 to 60 seconds, stirring constantly so the garlic doesn’t burn.
Add the thinly sliced cabbage to the pan in batches if needed so it wilts evenly, season with the kosher salt, black pepper, red pepper flakes and smoked paprika if using, toss to combine and let it start to soften for 3 to 4 minutes.
Pour in the 1/2 cup low-sodium chicken broth and the 1 tablespoon apple cider vinegar, sprinkle the optional 1 teaspoon sugar if you like a touch of sweetness, stir, then reduce heat to medium-low and cover the pan for 5 to 8 minutes to steam the cabbage until tender but not mushy.
Uncover, stir and taste, adjust salt and pepper as needed, cook uncovered another 2 to 4 minutes to evaporate most of the liquid and let edges brown a bit for extra flavor, use a spatula to scrape up any browned bits from the bottom.
Stir the reserved crispy bacon back into the cabbage, add the chopped parsley if using and a pat of butter for extra richness if you want, give everything a final toss and taste one last time for seasoning.
Serve hot right from the skillet with extra black pepper or red pepper flakes on the side, and know leftovers reheat well the next day, they even taste better after the flavors have mingled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.