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Southern Fried Cabbage

Southern fried cabbage with tender, caramelized edges and smoky bacon crumbles. Sauté cabbage in bacon drippings for a savory-sweet balance with a glossy finish from apple cider vinegar.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Southern Fried Cabbage
  • 6 bacon Chopped into small pieces
  • 1 yellow onion Sliced
  • 1 green cabbage Cored and chopped
  • 2 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
 

Cook bacon and build flavor
  1. Cook chopped bacon in a large cast iron skillet over medium heat for 8 minutes until crisp, then remove to a plate and leave the drippings behind.
  2. Add sliced onion to the drippings and cook for 5 minutes, stirring, until softened; stir in minced garlic for 30 seconds until fragrant.
Fry the cabbage
  1. Add chopped cabbage, butter, salt, black pepper, red pepper flakes, and sugar to the skillet, then stir to coat.
  2. Cook for 12-15 minutes, stirring occasionally, until the cabbage is tender and caramelized at the edges (pause to scrape browned bits into the cabbage).
  3. Stir in apple cider vinegar and the crispy bacon, then serve warm right away.

Notes

Pro tip: keep the heat at medium and stir occasionally so the cabbage can caramelize rather than steam. Store leftovers in the refrigerator for up to 4 days; reheat in a skillet over medium-low until hot. Freezing is not recommended because cabbage softens. For a lower-sodium option, use reduced-sodium bacon and reduce the added salt to 1/2 tsp.