Southern Fried Cabbage Recipe

Ash Tyrrell

Southern Fried Cabbage Recipe

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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.