Southern Fried Cabbage

5 from 1 vote

Flavorful, Easy, Affordable Weeknight Dinner Recipe with a touch of smoky makes this a perfect recipe for a quick TASTY meal! Southern Fried Cabbage Recipe is the stuff we grew up on and want to make at home today!

Prep Time10

Cook Time12

Total Time22

Course: Side

Cuisine: American

Keyword: cooked cabbage, how to cook cabbage

Servings: servings

Calories: 350kcal

Author: Wendi Spraker

Cost: $5

Ingredients

2 tbs butter
4 strips of bacon chopped
1 medium onion
3 cloves of garlic minced
2 cups chicken stock see substitutions in notes
1 head of cabbage outer leaves removed and chopped into bite size pieces
1/2 tsp cayenne pepper
1 tsp sugar white granulated
1 tsp salt KOSHER. If using table salt, reduce to 1/2 tsp.
1 tsp pepper
1 tsp Apple cider vinegar
½ tsp baking soda

Instructions

Melt butter over medium heat on the stove top in a large frying pan or dutch oven. Cut the bacon into small pieces and fry in the butter. While bacon is frying, give the onion a rough chop and add to the frying pan. Mince the garlic. Just as the onion is becoming translucent (2-3 minutes), add the garlic and cook until fragrant (smells up the kitchen).
Add all of the ingredients (including the melted butter and bacon grease) to the frying pan or dutch oven. and place into the large sauce pot. Cover the the cabbage with chicken stock - but if not enough stock, add water to cover. Add the cayenne, sugar, salt, pepper., apple cider vinegar and baking soda as well.
Cook over medium high heat on the stove top by simmering for 10-12 minutes or just until the cabbage is done (try it to know for sure). You may need to add more salt and/or pepper depending on taste.

Video

Notes

There is no point in using your good bacon on this recipe, if you can find the “bits and pieces” of bacon (very inexpensive) available at your store, keep some in your fridge/freezer for these kinds of recipes. Perfect inexpensive solution. ( I bought mine at Trader Joe's, but I have seen them at my local grocery too).
Southern fried Cabbage recipe has a smell (it isn't really a nice smell) when it is cooking.
You know to discard the first couple of outer leaves on cabbage, right? Thought so.
Cabbage has the bad reputation of giving people gas. Here are the ways that I have heard that you can address the gas issue ( no idea if they are accurate or if they work individually - you can see from the recipe what I did): Add potatoes to your cabbage and cook with the potatoes - the potatoes will absorb the gas making properties of the cabbage, add vinegar to the cabbage while it cooks, add baking soda to the cabbage while it cooks, only simmer the cabbage do not hard boil it. I do all of these things to my fried cabbage and haven’t noticed that the gas is terrible. Not sure which one works or if it is the combination but my recipe, but it doesn't seem to give anyone at my house gas.
This dish - while excellent right away becomes even better if you can allow it to sit in the fridge over night. All the flavors meld and OH MY GOODNESS! It is good!
Don’t get all freaked out and worried about the bacon grease and butter in this recipe, it stays melted and in the liquids. You won’t actually be eating much of it - its just for flavor.
A terrific substitute for the chicken stock is one of the following: Bouillon cubes - if using, don't add salt to the recipe until you are ready to serve, then test for salt. Bouillon Concentrate: Add 1 heaping tsp. This is my preferred way to season this dish.
Add three small russet potatoes to the dish and boil with the cabbage to help remove gas.
Cabbage does tend to cook down, so make more than you actually think you will need.
You can count on about 1/8-1/4 head of cabbage per person (depending on the cabbage head size).
We like to flavor ours with bacon, but you can get a similar smoky taste from smoked turkey legs or smoked ham hocks (look in the freezer section if you don't see any with the fresh meats at the grocery).
Some folks like cabbage a little more firm and some like theres a little more floppy. If you like yours firm, it will be ready in minutes. Keep a close eye on it so that it doesn't become too soft for your tastes!

PRO TIP:

For a smoky flavor without using meat, use liquid smoke. Be VERY careful because a little bit will do ya! Start with a tsp and then taste, the increase until it is where you like it.

Nutrition