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.