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Southern Fried Cabbage

Southern fried cabbage is tender, caramelized cabbage cooked in bacon drippings until golden at the edges. This stovetop side uses sautéed sweet onion, garlic, and crispy bacon with a splash of apple cider vinegar for brightness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Southern Fried Cabbage
  • 6 slices bacon Chopped
  • 1 medium yellow onion Sliced
  • 1 medium head green cabbage Cored and chopped
  • 2 cloves garlic Minced
  • 2 tbsp butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 tsp sugar
  • 1 tbsp apple cider vinegar

Equipment

  • 1 cast iron skillet

Method
 

Fry the bacon
  1. Cook the chopped bacon in a large cast iron skillet over medium heat for 8 minutes until crisp, then remove it and leave the drippings in the pan.
  2. Keep the heat at medium so the drippings stay active and glossy for the next step.
Sauté onion and garlic
  1. Add the sliced onion to the skillet and cook for 5 minutes, stirring, until softened.
  2. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Caramelize the cabbage
  1. Add the chopped cabbage, butter, salt, black pepper, red pepper flakes, and sugar to the skillet and stir to coat.
  2. Cook for 12-15 minutes, stirring occasionally, until the cabbage is tender and caramelized at the edges, with browned spots visible on the leaves.
Finish and serve
  1. Stir in the apple cider vinegar and cook for 30 seconds to distribute the flavor.
  2. Add back the crispy bacon and serve warm, with crispy bits evenly scattered over the caramelized cabbage.

Notes

Pro tip: stirring only occasionally during the cabbage stage helps the edges caramelize instead of steaming. Store leftovers in the refrigerator up to 4 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended for best cabbage texture. Dietary swap: for a lighter option, use turkey bacon and a smaller amount of butter (reduce to 1 tbsp) while keeping the same seasoning and vinegar finish.