Southern Fried Cabbage with Bacon

Image of The Best Southern Fried Cabbage

5 from 2 votes

Southern Fried Cabbage with Bacon

Smoky, savory, and ready in under 30 minutes—this Southern Fried Cabbage with Bacon is the ultimate soul food side dish. Made with tender cabbage, crispy bacon, onions, and garlic, it’s quick, flavorful, and the perfect addition to any Southern meal.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: cabbage, fried cabbage, the best southern fried cabbage

Servings: people

Calories: 173kcal

Author: Ashley Frederick

Ingredients

1 head of cabbage (about 8 cups chopped)
3 slices of thick cut bacon
⅓ c yellow onion
⅓ c green bell pepper
3 tablespoon granulated sugar
½ tbsp seasoned salt
1 tablespoon garlic salt
½ tsp onion powder
½ tsp garlic powder
1 tablespoon minced garlic

Instructions

Cut the cabbage into sections. Keep all of the pieces except for the core (middle of the cabbage) and stems.
Chop the cabbage into medium size pieces, rinse it and then sit to the side.
Chop bacon into small pieces. Then place it in a large pot over medium heat.
Saute the bacon for one-minute stirring frequently, then add bell pepper and onion.
Saute until the bacon is fully cooked.
Add the cabbage to the pot, stir and cover. Allow it to cook on medium heat for two minutes.
Mix in seasonings and allow to cook for about 10 more minutes or until cabbage has cooked down (all of the cabbage has become soft/wilted/tender).
Turn off the heat and stir the cabbage. Serve and enjoy!

Video

Notes

Slice the cabbage into even pieces so it cooks evenly throughout.
Bacon adds plenty of salt, so season lightly at first and adjust to taste once the dish is done.
For softer cabbage, cook a little longer and test the texture as you go until it’s just right for you.
Don’t overcook the cabbage—aim for tender with just a little bite.
I recommend cooking it in a deep large pot which has the size and depth to hold the cabbage.
For a meatless version, skip the bacon and use olive oil for sautéing.

Nutrition