Southern Fried Cabbage Recipe | Savory Comfort Side Dish

I just made this Southern Fried Cabbage recipe last night, and it turned out so good I couldn’t stop tasting it straight from the skillet. There’s something so comforting about cabbage cooked slowly with bacon and onion—smoky, tender, and full of flavor.

When I first tasted the chicken broth in it, I knew that small extra step was what made it stand out. I’m excited to share how I make it, all the tweaks I like, and why this dish has become one of my go-to sides. If you love hearty Southern sides, you can also enjoy a flavorful Gyro Bowls recipe for another satisfying meal idea.

Ingredients

These are what I use—each one matters:

1 small green cabbage (about 2 pounds), cored and chopped — fresh cabbage gives better texture; avoid bagged or pre-shredded versions because they tend to get too soft too fast.
5 slices bacon, coarsely chopped — the bacon fat adds smokiness and richness; coarse pieces mean you’ll get hearty bites.
1 small onion, chopped — onion gives sweetness and depth; cooking until translucent layers flavor well.
1/3 cup chicken broth — helps deglaze the pan and steams/wilts the cabbage without drying it out.
Salt, to taste — enhances the flavors; adjust depending on how salty your bacon is.
Pepper, to taste — adds a gentle edge; freshly ground works best.

Note: several servings — this recipe serves about 6 people.

Variations

Want to switch things up or adjust for diet? Here are some of my favorite alterations:

Bacon-free / vegetarian: Replace bacon with smoked tempeh or smoked tofu, or use a few drops of liquid smoke and oil for smokiness.
Gluten-free: Use broth that’s certified gluten-free; most of the ingredients are naturally gluten-free.
Less sodium: Use low-salt or homemade broth, and choose a bacon with lower salt content; finish with a squeeze of lemon instead of extra salt.
Extra flavor: Add garlic cloves, red pepper flakes, or a splash of apple cider vinegar near the end for brightness.
Make it a main: Stir in cooked sausage, ham, or even shredded chicken to bulk it up. If you’re planning a midday feast, explore more lunch recipes that pair perfectly with this cabbage.

Cooking Time

Here’s how long each stage takes:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: About 35 minutes

Equipment You Need

Here’s what I pull out of the kitchen when I make this—each tool helps a lot:

Large skillet or frying pan — to have enough room so cabbage cooks evenly and doesn’t steam too much.
Slotted spoon — to remove the bacon but leave the fat behind.
Knife and cutting board — sharp knife makes chopping cabbage and onion easier and safer.
Measuring cup — for getting the broth right so it’s enough for flavor and wilting but not too much liquid.

How to Make Southern Fried Cabbage Recipe

Here’s the step-by-step process I follow. Each part builds flavor and texture.

Cook the Bacon

I heat the skillet over medium heat and add the bacon pieces. I cook until they’re crisp and golden, letting the fat render out—this fat becomes the base for all the flavor. Then I remove the bacon with a slotted spoon, keeping the fat in the pan.

Sauté the Onion

After the bacon is out, I drop the chopped onion into the hot bacon fat. I cook it until it becomes translucent and soft—this usually takes about 5 minutes. It gives a sweet background that balances the cabbage beautifully.

Add Cabbage & Broth, Finish Cooking

Once the onion is ready, I stir in the chopped cabbage. I cook it, stirring here and there, so it starts to wilt.

Then I pour in the chicken broth, season with salt and pepper, and keep cooking until the cabbage is as tender as I like. Finally I stir the bacon back in so every bite has that smoky, salty pop.

Additional Tips for Making this Recipe Better

Here are some tips I’ve picked up from making this dish a bunch of times—little tricks that help:

I like to cut the cabbage pieces medium-sized rather than very thin so they don’t disintegrate and stay a bit toothsome.
If I want more flavor, I let the bacon crisp more than usual; those crunchy bits are great contrast.
I sometimes add a splash of broth or water whenever the pan gets too dry so the cabbage doesn’t burn.
Tasting as I go is key—I adjust salt & pepper near the end because bacon’s saltiness can vary.
For more depth, I might cook a bit longer with the lid partially on so the cabbage steams slightly and softens without going mushy.

How to Serve Southern Fried Cabbage Recipe

Here’s how I like to present this dish, and some garnish ideas to make it look as good as it tastes:

I serve it hot in a shallow bowl or platter so you can see the bacon glistening and the cabbage’s tender leaves. Garnishing with chopped fresh parsley or sliced scallions adds a fresh pop of green.

This side goes well with many mains—fried chicken, grilled pork chops, roasted meats, or even fish. For a colorful table, I sometimes serve it alongside a Spicy Southwest Salad recipe for a fresh and zesty contrast.

Nutritional Information

Here’s a rough idea of what’s in a serving. Depends on your ingredient choices, of course:

Calories: about 180‑200 kcal per serving (estimate)
Protein: around 7‑8 g
Carbohydrates: approximately 10‑12 g
Fat: about 14‑16 g

Make Ahead and Storage

Here’s what I’ve found works well for keeping this recipe good later:

Storage

Leftovers keep nicely in the fridge in an airtight container for 3‑4 days. I notice the flavors meld even more on day two.

Freezing

You can freeze it, though texture softens. I portion into freezer-safe containers; when thawed, it’s best used in casseroles or reheated gently so it doesn’t get mushy.

Reheating

To reheat, I warm it slowly in a skillet over low to medium heat, adding a tiny splash of broth or water to restore moisture. Stir carefully so nothing burns.

Why You’ll Love This Recipe?

Here’s why, from my kitchen to yours, this dish is one of my favorites:

I’ve found these reasons make it a keeper:

Flavorful & satisfying — the mix of smoky bacon, savory broth, and tender cabbage gives a deep, comforting taste.
Simple ingredients — nothing fancy or hard to find; cabbage, bacon, onion, broth, and seasoning.
Customizable — you can tweak (bacon amount, heat, add-ons) to suit your taste or dietary needs.
Great side or main add-on — works beside meats or can be made heartier with extra proteins.
Fast & forgiving — takes about half an hour; even if timing or seasoning isn’t perfect, it still turns out delicious.

Ash Tyrrell