Fried cabbage is one of those side dishes that doesn’t get enough credit. It’s simple, made with just a few ingredients, and somehow always ends up being one of the first things gone on the plate. This is a recipe my mom has been making for as long as I can remember and now I get to share it with you! But I have to warn you now… this recipe might have you tootin’ and pootin’ around the house.
Fried cabbage is a classic Southern and soul food side dish made by sautéing cabbage with vegetables, seasoning, and usually bacon or bacon grease.
Like many dishes rooted in Black Southern cooking, fried cabbage comes from making the most out of simple, affordable ingredients. A single head of cabbage can feed a family, and when it’s cooked down with bacon grease, onions, and the right seasoning, it turns into something you just can’t get enough of. Fried cabbage is comfort food through and through.
Start by chopping your cabbage into bite-sized pieces. Remove the core (that thick white center) since it’s the toughest and most bitter part. Rinse the cabbage well to remove any dirt, then set it aside.
Next, cut your bacon into small pieces and add it to a cast iron skillet over medium heat. Cook until the bacon is crispy, then remove it from the skillet and set it aside. Aht aht! Don’t toss the bacon grease out. That’s where all the flavor is. Add the chopped onion, bell peppers, and garlic straight into the bacon grease. Sauté until the veggies are semi softened.
Now it’s time for the cabbage. Add it in batches, stirring and covering the skillet so it can wilt down before adding more. Cabbage takes up a lot of space at first, but it shrinks quickly as it cooks.
Once all the cabbage is in the skillet, add a small knob of butter and season with garlic powder, onion powder, black pepper, and Lawry’s seasoned salt. If you’ve tried my Collard Greens recipe, then you already know Lawry’s is non-negotiable in my mama’s kitchen. She always says, “You can tell when Lawry’s ain’t in the house,”. That lady is so funny!
Mix everything well, cover, and let the cabbage cook down until it’s tender and full of flavor. Stir occasionally and adjust the seasoning if needed. Once it’s done, stir the crispy bacon back in and serve it up.
Cast iron just does something special. It holds heat evenly, helps the veggies cook down perfectly, and gives the cabbage those slightly caramelized edges that make this dish so good. Cast iron skillets have been a staple in Black kitchens for generations. We use them to cook everything from cornbread to fried chicken, fish, pork chops, and of course, fried cabbage.
Fried cabbage is a perfect side dish and can easily be a main dish. Fried cabbage pairs great with:
This fried cabbage is easy, flavorful, and made with ingredients you probably already have. It’s one of those recipes that is low effort and tastes so good.
This Southern-style fried cabbage is slow-cooked with bacon, bell peppers, onion, and garlic until tender and flavorful. It’s a simple, comforting side dish that comes together in one pan and pairs perfectly with cornbread, oven baked ribs, or just about any home cooked meal.
Cut the bacon into small pieces and cook in a cast iron skillet over medium heat until crispy. Remove bacon but keep the bacon grease in the skillet.
Sauté onions, bell peppers, and garlic in the bacon grease until softened.
Add the cabbage in batches, tossing to coat in the bacon grease and vegetables. Cover and cook until cabbage shrinks slightly.
Stir in butter, Lawry’s, garlic powder, onion powder, and black pepper. Mix well and cook a few more minutes until cabbage is tender.
Fold the crispy bacon back into the cabbage and serve hot.Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
