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Southern Fried Cabbage

Southern fried cabbage with tender, caramelized edges and smoky bacon drippings in a cast iron skillet. Quick sauté method delivers soft cabbage with golden color and black pepper finish.
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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: 230
Ingredients Equipment Method Notes

Ingredients
  

Southern Fried Cabbage
  • 6 bacon Chopped before cooking.
  • 1 yellow onion Sliced.
  • 1 green cabbage Cored and chopped.
  • 2 garlic Minced.
  • 2 tbsp butter
  • 1 tsp salt
  • 0.5 tsp black pepper Freshly cracked if possible.
  • 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 bacon in a large cast iron skillet over medium heat for 8 minutes, stirring occasionally, until crisp. Remove the bacon and leave the drippings in the skillet.
Sauté onions and garlic
  1. Add the sliced onion to the skillet and cook for 5 minutes over medium heat, stirring as needed, until softened. Stir in the minced garlic and cook for 30 seconds.
Fry and caramelize the cabbage
  1. Add the chopped cabbage, butter, salt, black pepper, red pepper flakes, and sugar to the skillet. Cook for 12-15 minutes over medium heat, stirring occasionally, until tender and caramelized at the edges, with golden spots visible on the cabbage.
Finish and serve
  1. Stir in the apple cider vinegar and return the crispy bacon to the skillet. Serve warm right after mixing so the cabbage stays glossy and the bacon pieces remain crisp.

Notes

For the best golden edges, don’t over-stir during the 12-15 minute cabbage cook—let it sit briefly between stirs so it caramelizes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because cabbage texture softens. For a lower-sodium swap, use reduced-sodium bacon and reduce the added salt slightly to taste.