Southern Fried Cabbage Recipe

I did not grow up thinking cabbage was exciting. It was the vegetable that sat on the side of the plate while everything else got eaten first.

Then one night I cooked it in bacon fat because that was all I had in the fridge, and something clicked. The edges browned, the onions melted into it, and suddenly cabbage tasted rich and savory instead of plain.

Now I make this when I want something warm, cheap, filling, and honestly a little nostalgic even though it was not part of my childhood. Funny how recipes do that.

What I love most is that this is not fussy food. No complicated prep. No fancy ingredients. Just a skillet and a little patience while everything softens and caramelizes.

It is the kind of dish that smells like you have been cooking all day, even though it barely takes any effort.

My Kind of Comfort Food Without the Fuss

This is one of those recipes I lean on when groceries are running low and I do not feel like making another trip to the store. Cabbage lasts forever in the fridge, which makes it my secret weapon.

It is also incredibly forgiving. I have cut the cabbage too thick, too thin, even used bagged slaw mix once when I was tired. It still turned out good.

That is when I realized this is less about precision and more about letting simple ingredients do their thing in a hot pan.

The bacon brings smokiness. The broth adds depth. Butter smooths everything out at the end. You end up with cabbage that is tender, a little golden, and packed with flavor.

And yes, I always go back for seconds. Sometimes thirds if nobody is looking.

Ingredients I Used for the Recipe

• 4 oz bacon - this is the flavor base and gives the cabbage that smoky richness.
• 1/2 head green cabbage (about 6 cups chopped) - the star of the show, it softens and browns as it cooks.
• 1 yellow onion, diced - adds sweetness and helps build that savory depth.
• 1/4 cup chicken broth - keeps everything from drying out and adds extra flavor.
• 1/2 teaspoon seasoning salt - brings all the flavors together, adjust to taste.
• 1 tablespoon butter - stirred in at the end for a smooth finish and a little indulgence.
• Fresh cracked pepper (optional) - for a gentle bite right before serving.

How to make SOUTHERN Fried Cabbage?

Step 1 - Cook the Bacon First

I start by tossing the chopped bacon into a large skillet over medium heat. Let it cook slowly so the fat renders out and the pieces get crispy.

Do not rush this part. The bacon grease is what flavors the whole dish.

Step 2 - Prep the Vegetables While It Cooks

While the bacon sizzles, I dice the onion and chop the cabbage into bite sized pieces. Nothing fancy, just rough chunks that will soften down later.

Cabbage shrinks more than you expect, so do not panic if the pan looks full at first.

Step 3 - Remove Bacon but Keep the Good Stuff

Once the bacon is crisp, I take it out and leave a couple tablespoons of the fat in the skillet. That is liquid gold, so it stays.

I save the bacon for later because it goes back in at the end.

Step 4 - Soften the Onion

The diced onion goes straight into that same skillet. As it cooks, it starts picking up all those browned bits from the bottom.

This is where the smell really starts to make people wander into the kitchen asking what you are making.

Step 5 - Add the Cabbage and Broth

Now I pile in the cabbage and pour in the chicken broth. It looks like too much, but give it a few minutes and it begins to wilt.

I stir occasionally and let it cook down until tender. If things start sticking, I add a splash of water and keep going.

Step 6 - Let It Brown a Little

This is the step that makes the dish. I let the cabbage sit long enough to get slight golden edges before stirring again.

That light browning adds so much flavor. It is the difference between steamed cabbage and fried cabbage.

Step 7 - Finish with Butter and Seasoning

Once the cabbage is soft and most of the liquid is gone, I stir in the butter so it melts and coats everything.

Then I sprinkle in seasoning salt gradually, tasting as I go. It is easier to add more than to fix too much.

Step 8 - Bring Back the Bacon

The crispy bacon gets crumbled and stirred back into the pan. At this point I usually sneak a bite straight from the skillet.

Okay, more than one bite.

How I Like to Serve It and Handle Leftovers

This dish plays well with almost anything. I serve it next to roasted meat, grilled chicken, or honestly just eat a bowl on its own when I want something simple.

It is hearty without feeling heavy, which is probably why I keep making it again and again.

Leftovers are surprisingly good. The flavors deepen overnight, and I sometimes like it even more the next day.

I store it in a container in the fridge and reheat it in a skillet so it gets that little bit of texture back.

I do not freeze it though. I tried once and it turned mushy. Lesson learned.

Tips

If you crank the heat too high, the cabbage cooks unevenly. Medium heat gives it time to soften and brown properly.

Cabbage needs space at the beginning. A crowded pan will steam instead of fry, and you will miss out on that golden flavor.

Bacon already brings salt, so seasoning should happen gradually. I always taste before adding more.

I used to stress about perfect chopping. Now I know rustic pieces actually make the texture better.

The best flavor comes from letting parts of the cabbage sit still long enough to caramelize. Stirring constantly will not give you that.

It Is Budget Friendly for a Reason

This recipe proves you do not need expensive ingredients to make something satisfying. Cabbage stretches far and fills you up without much cost.

That is probably why I keep coming back to it. It is simple, dependable, and always tastes like real home cooking.

No trends. No tricks. Just a skillet full of honest food that somehow feels greater than the sum of its parts.