Bacon Southern Fried Cabbage

I grew up thinking cabbage was something you only ate in coleslaw or boiled until it turned to mush. My mom wasn’t big on cooking vegetables, and when she did, they usually came from a can. So when I first heard about fried cabbage, I wasn’t exactly excited about it.

But here’s the thing—southern fried cabbage is nothing like what I grew up with. When you cook it low and slow with bacon and onions, the edges get a little brown and sweet, and the whole thing tastes like comfort food. It’s one of those recipes where cheap ingredients turn into something really good, and you only need one pan to make it happen.

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this recipe, and it’s what you’ll typically find at most grocery stores. When picking out your cabbage, look for heads that feel heavy for their size and have tight, crisp leaves without any brown spots or wilting. You can also use savoy cabbage if you want a slightly more tender texture, though green cabbage holds up better to the frying process and gives you that classic Southern fried cabbage taste. One medium to large head should be plenty for this recipe, and don’t worry about removing every single outer leaf – just peel away any that look damaged or dirty.

Options for Substitutions

This simple southern side dish is pretty forgiving when it comes to swaps:

• Bacon: If you don’t have bacon, you can use ham hocks, salt pork, or even smoked turkey for a lighter option. For a vegetarian version, skip the meat entirely and add a teaspoon of smoked paprika to get that smoky flavor.
• Vegetable oil: Any neutral oil works here – canola, peanut, or even olive oil will do the job. You can also use the bacon drippings alone if you want extra richness and skip the vegetable oil altogether.
• White onion: Yellow or sweet onions are great substitutes. Yellow onions will give you a similar flavor, while sweet onions like Vidalia will add a milder, slightly sweeter taste.
• Green cabbage: You can mix in some red cabbage for color, or try savoy cabbage for a more tender texture. Napa cabbage cooks faster, so keep an eye on it and reduce cooking time by a few minutes.
• Sugar: The pinch of sugar balances the cabbage’s natural bitterness, but you can leave it out if you prefer. A tiny drizzle of honey works too if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with fried cabbage is cranking up the heat too high, which burns the edges before the cabbage cooks through – keep it at medium heat and be patient for the best results.

Another common error is cutting the cabbage into pieces that are too small, causing them to turn mushy and lose their texture, so aim for roughly 1-inch chunks that hold up during cooking.

Don’t remove the bacon from the pan after it crisps up – leaving it in adds flavor throughout the dish, and you can always crumble it at the end if you prefer smaller pieces.

Finally, resist the urge to stir constantly, as letting the cabbage sit undisturbed for a minute or two allows it to develop those tasty caramelized bits that make this dish so good.

What to Serve With Southern Fried Cabbage?

Southern fried cabbage is the kind of side dish that goes with just about any comfort food meal you can think of. I love serving it alongside fried chicken, pork chops, or meatloaf for a classic Southern dinner that hits the spot. It also pairs really well with cornbread and black-eyed peas if you’re going for a full soul food spread. Since the cabbage is already pretty filling on its own, you could even add some smoked sausage or ham directly into the pan to turn it into a complete one-pot meal.

Storage Instructions

Store: Keep your leftover fried cabbage in an airtight container in the fridge for up to 4 days. It actually tastes great the next day once all those flavors have had time to mingle together, so don’t be shy about making extra!

Freeze: You can freeze fried cabbage in a freezer-safe container for up to 3 months. Just know that the texture will be a bit softer when you thaw it out, but the flavor will still be there.

Reheat: Warm it up in a skillet over medium heat for the best results, stirring occasionally until heated through. You can also use the microwave in 1-minute intervals, stirring between each one, though the stovetop method helps keep some of that nice texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-14 g
• Fat: 58-65 g
• Carbohydrates: 38-48 g

Ingredients

• 1/2 cup vegetable oil
• 4 bacon slices (chopped into 1/2-inch pieces for even rendering)
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 head cabbage (cored and sliced into 1-inch thick ribbons)
• 1 large white onion, thinly sliced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sugar (helps caramelize the cabbage edges)

Step 1: Prep the Ingredients

• 1 head cabbage
• 1 large white onion
• 4 bacon slices

Core the cabbage and slice it into 1-inch thick ribbons—this thickness helps them stay intact during cooking rather than turning mushy.

Thinly slice the white onion and chop the bacon into 1/2-inch pieces for even rendering.

Measure out your salt, pepper, garlic powder, and sugar so everything is ready when you start cooking.

Step 2: Render the Bacon and Build the Flavor Base

• 1/2 cup vegetable oil
• 4 bacon slices
• 1 1/2 tsp salt
• 1 1/2 tsp pepper

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Once shimmering, add the chopped bacon pieces and cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and has rendered its fat.

This creates a flavorful fat base that will be the foundation of your dish.

Add the salt and pepper at this point so they distribute throughout the cooking fat.

Step 3: Cook the Cabbage and Onions Until Tender

• bacon and fat mixture from Step 2
• 1 head cabbage
• 1 large white onion
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sugar

Add the sliced cabbage ribbons and onions to the pot with the rendered bacon and fat.

Stir well to coat everything evenly, then sprinkle the garlic powder and sugar over the top.

Cook for 5-10 minutes, stirring occasionally, until the cabbage is tender and the edges begin to caramelize slightly—the sugar helps caramelize those edges for extra flavor.

I like to let it sit undisturbed for 1-2 minutes at a time between stirs so you get some nice browning on the cabbage rather than just steaming it.

Step 4: Finish and Serve

• cooked fried cabbage from Step 3

Taste the cabbage and adjust the seasoning if needed with additional salt and pepper.

Transfer to a serving dish and serve hot.

This Southern fried cabbage is best enjoyed right away while the bacon is still crispy and the vegetables are warm.

Bacon Southern Fried Cabbage

Delicious Bacon Southern Fried Cabbage recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 750 kcal

Ingredients

  

• 1/2 cup vegetable oil
• 4 bacon slices (chopped into 1/2-inch pieces for even rendering)
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 head cabbage (cored and sliced into 1-inch thick ribbons)
• 1 large white onion, thinly sliced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sugar (helps caramelize the cabbage edges)

Instructions

 

• Core the cabbage and slice it into 1-inch thick ribbons—this thickness helps them stay intact during cooking rather than turning mushy. Thinly slice the white onion and chop the bacon into 1/2-inch pieces for even rendering. Measure out your salt, pepper, garlic powder, and sugar so everything is ready when you start cooking.
• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped bacon pieces and cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and has rendered its fat. This creates a flavorful fat base that will be the foundation of your dish. Add the salt and pepper at this point so they distribute throughout the cooking fat.
• Add the sliced cabbage ribbons and onions to the pot with the rendered bacon and fat. Stir well to coat everything evenly, then sprinkle the garlic powder and sugar over the top. Cook for 5-10 minutes, stirring occasionally, until the cabbage is tender and the edges begin to caramelize slightly—the sugar helps caramelize those edges for extra flavor. I like to let it sit undisturbed for 1-2 minutes at a time between stirs so you get some nice browning on the cabbage rather than just steaming it.
• Taste the cabbage and adjust the seasoning if needed with additional salt and pepper. Transfer to a serving dish and serve hot. This Southern fried cabbage is best enjoyed right away while the bacon is still crispy and the vegetables are warm.