This Southern Fried Cabbage is the perfect side dish for all your favorite entrees. It’s made with bite-sized shreds of green cabbage, sweet onion, and crispy bacon bits all cooked in bacon grease for the best flavor.
Easy Recipe for Fried Cabbage with Bacon
This recipe is made with crisp-tender cabbage that’s cooked in bacon fat, then mixed with sautéed onion, garlic, bacon, and the perfect blend of seasonings. It requires just a few minutes of hands-on time and 8 simple ingredients.
Looking for an air fryer version? Check out our Seasoned Air Fryer Cabbage instead!
How to Make Fried Cabbage and Bacon
This fried cabbage recipe comes together in just a couple of simple steps!
Scroll to the recipe card below for ingredient amounts and full instructions.
- Heat a skillet over low-medium heat, add the bacon, and cook until crispy. Remove from the pan, but leave the grease.
- Drain all but 3-4 tablespoons of the grease, then add the onion and garlic. Cook until soft.
- Little bits at a time, add the cabbage. Once half is added, season with salt, pepper, Cajun seasoning, and paprika. Cook until it shrinks slightly, then add the rest. Stir frequently and cook until everything is cooked through.
- Add the bacon back to the pan, then serve.
Tips for Southern Fried Cabbage
- Cut everything small. I dice both the bacon and the onion in small pieces and run the cabbage through the slicer blade on the food processor. This ensures that everything cooks quickly and all the way through.
- Don’t drain the bacon grease! We use that to cook the cabbage and it adds so much flavor.
- Serve immediately. While this dish is still good as leftovers, it’s definitely best immediately while the cabbage is crisp-tender and the bacon is perfectly crispy.
- If you want a vegetarian version, simply omit the meat and use butter or olive oil to fry everything.
What to Serve with this Southern Cabbage Recipe
This recipe for fried cabbage is plenty flavorful, but also versatile enough that it can easily be paired with a number of different entrees! Here are a few ideas:
- Sausage and Potatoes
- Corned Beef
- Grilled Chicken
- Sour Cream Pork Chops
- Mississippi Pot Roast
Storage and Reheating
Refrigerator: Fried cabbage is definitely best right away, but any leftovers will last in an airtight container in the fridge for up to 4 days.
Reheating: Warm your leftovers in a skillet on the stove over low-medium heat until heated through. Keep in mind that the texture won’t be quite as fresh. It will still taste delicious though!
Do You Wash Cabbage Before Frying It?
Yes! To wash your cabbage, start by removing the outer leaves. Next, run the head of cabbage under the faucet and use your fingers to gently remove any dirt or grime.
How Do You Cut Cabbage for Frying
You can have your cabbage cut and ready for frying in just a couple of simple steps:
- Cut the cabbage head into quarters, then use your knife to cut at an angle and core the inside of the head. From there, you can pop out the pieces of the core.
- Cut into 1-inch pieces.
Or use the food processor with a slicer blade:
- Cut the cabbage into pieces that will easily fit into the shoot of the food processor. Make sure to remove the core.
- Feed it through the shoot and let the blade do the work.
Recipe Card with Ingredient Amounts and Instructions
- 8 slices bacon, chopped
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 1 small head of green cabbage, sliced into thin strips (about 10 cups or 2 pounds)
- 1 teaspoon kosher salt, adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon Cajun seasoning, or more to taste
- ¼ teaspoon smoked paprika, optional
- Heat a large pan over low-medium heat. Add the bacon and cook until the desired crispiness is reached. Use a slotted spoon to remove the bacon to a paper towel lined plate.8 slices bacon
- Drain all but 3 to 4 tablespoons of bacon grease. Add the onions and cook until they begin to soften then add the garlic. Continue cooking for an additional 30 seconds.1 medium white onion3 garlic cloves
- Begin adding the cabbage a little at a time until you’ve added about half the cabbage. Season with salt, pepper, Cajun seasoning, and paprika if using.1 small head of green cabbage1 teaspoon kosher salt¼ teaspoon ground black pepper¼ teaspoon Cajun seasoning¼ teaspoon smoked paprika
- Cook the cabbage until it shrinks slightly then add the remaining cabbage a little at a time.
- Stir the cabbage frequently so it has a chance to mix with the seasonings and touch the heat on the bottom of the pan.
- Once the cabbage shrinks significantly, add the bacon back to the pan, taste, and adjust the seasoning if necessary.
- Serve warm! Scroll up and see post for tips, FAQs, and storage information.