I just love cabbage any way, but this is probably one of my favorite ways to make it. Like with my Squash and Onions a few weeks ago, I made this and then proceeded to eat about half of it all by myself after I shot these images. I suppose there are worse things to eat half of.
When I was growing up, mom made cabbage quite often. It was cheap and we all liked it a lot. I remember she would always cut out the core and leave it for Dad and me. And while it’s not like we would eat the stem, we would race to see who could get to the core first. We both love the crunch and flavor of that core. Sometimes it even had a little heat to it. Such weirdos, right? Have you every tried eating the raw core?
This recipe starts by cooking bacon pieces until crisp. Next, you add in some onion and cook it until tender. Then add in the cabbage and with a little help from some chicken broth (which gives it even more flavor) cook it down to perfection.
It’s a super savory, smoky side dish that pairs well with just about any menu.
A few things to note on this recipe:
- This is a recipe that you can cook to suit your taste. If you like the cabbage with a little more texture, you’ll want to cook it for less time. Those of you who like it super tender will cook it more. It’s just a matter of tasting a bite or two every little bit and cooking it until you get it where you like it.
- While I’m always a fan of timesavers, using pre-shredded bagged cabbage (like for coleslaw) isn’t a great idea. It’ll cook to mush pretty quickly. You’ll want to get a whole head of cabbage and chop it up. It’s pretty easy to do, though.
Southern Fried Cabbage
Ingredients
- 1 small green cabbage (about 2 pounds), cored and chopped
- 5 slices bacon, coarsely chopped
- 1 small onion, chopped
- 1/3 cup chicken broth
- salt
- pepper
Instructions
- In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan using a slotted spoon and allow the bacon fat to remain in the skillet.
- Add the onion to the pan. Cook until translucent - about 5 minutes.
- Add the cabbage and cook, stirring occasionally, for about 10 minutes. Add the chicken broth, salt, and pepper and cook, stirring occasionally, until the cabbage is tender to your liking. Add the bacon back to the skillet and stir to combine. Serve immediately.
Claudine says
YUMMMM! Stacey, this is right up my alley! LOL! I absolutely love cabbage any way it can be fixed. I never thought about adding chicken broth to the recipe, but after trying this it does make it very tasty. Thanks for sharing this recipe.
Claudine in Fort Worth, TX
Stacey says
Thanks, Claudine! I think the chicken broth just gives the savory flavors a bit more umph!
Charleen says
Stacy this sounds wonderful,taste a wonderful. I haven’t used chicken broth. I just use a little water and let it cook till there is still some crunch. DELICIOUS.will try the broth next time I make it. Thanks for a great old fashion recipie. I think they are the best.
Stacey says
I agree, Charleen! There’s a reason those old fashioned recipes are still around – they’re delicious!
Kathy says
“Southern”Fried?? I don’t think so. My Mother was born (1909) and raised in New Hampshire – nearly as Yankee as you can get,and she cooked this all the time when I was growing up!
Stacey says
Whew. Glad you got that cleared up for us.
Zena says
Lol🤣
Zena says
She was born at a time when there was a lot of South to North migration. I understand that it was a staple in your home, but corned beef and cabbage was a staple in mine. I’m a black person from West Virginia🤷🏾♀️
Stacey says
Love me some corned beef and cabbage! Thanks for contributing to the conversation, Zena!
Jo Ann says
Love cabbage any way. My brothers and I used to see who got to the core first, also. Thanks for the recipe.
Stacey says
So happy to hear we’re not the only ones! Hope you’ll enjoy!
Katherine Dietz says
Try frying the cabbage in some butter with onions and a ham steak chopped into bite size pieces. This recipe from Michigan and Colorado!
Good eating!
Katherine
Stacey says
Sounds amazing! Thanks for sharing, Katherine!
Julia Greenway says
The core has always been my favorite part! Love it Love fried cabbage too!
Stacey says
Cabbage core lovers unite!! 🙂
BRANDI PROVIAS says
I love this recipe!! I like to add a little balsamic vinegar and olive oil. It gives it another level of flavor.
Stacey says
Love the vinegar idea! Thanks for sharing, Brandi!!
Barbara says
How much basalmic vineagar do you use
Kathy says
I’m. Going to try this recipe. Here in the South, is how we make Southern fried cabbage, some with chicken broth, some not. Kathy’s post didn’t clear nothing up for me, it’s just the name of a recipe, regardless where one prepares it. 😉
Stacey says
Hope you’ll enjoy it, Kathy!
Paula H. says
Stacy, I see where your recipe says to remove the bacon, but it never says to put it back in. Do you add it back in when adding the chicken broth and seasonings or reserve it to sprinkle over each serving? Whichever way you go with that bacon, the recipe sounds yummy! I like to go pretty deep into the cabbage core, but leave the big, gnarly bottom middle mess for compost. Bugs ‘n worms gotta eat, too! 🙂
Stacey says
Great catch! So sorry for that error. I’ve got it updated. You add it back right at the end, otherwise it can get a little soggy. Hope you’ll enjoy it!
Joan DUNN says
Have made the fried cabbage for a long time, but never used onions and chicken broth. It adds another layer of flavor and it was SO GOOD! Hubby won’t eat cooked cabbage but will ask for the core. Go figure!!!!!
Stacey says
I think they both ad a great deal of flavor! Love that core! 🙂
Kelly says
I only went to the site just to get a good look at it because I love cabbage and fry it all the time as well as bake it and wrap it with cheese and bacon and foil and grill it and put it in soup and eat it raw and just about anything you can think of and now I am wishing that I had a couple of heads in the fridge. But I also got a couple of new ideas from your recipe and from the comments. So glad that you posted and I read it and the comments. Thank you for sharing.
Stacey says
So glad you found the site useful today, Kelly!
Rita says
Loved this recipe and the the red banded spoon in the photo.
Stacey says
Thank you!!
Carol says
Oh, my goodness! THIS is the recipe that I’ve been searching to find. In fact, I have a head of cabbage in my refrigerator that’s been waiting a few days as I’ve searched for a simple recipe like this – like my Mom used to make. I don’t recall her adding onion, but that sounds like a perfect addition. I’ll be making this VERY soon. Thanks so much, Stacey!
Stacey says
Sure hope you’ll enjoy it!
Glenda says
So good a little red pepper flakes tastes good too.
Stacey says
Yum!
Cheryl Cabral says
The only thing that is missing is some mined garlic and red pepper flakes.
Stacey says
Sounds like some solid additions!
Pauline Howard says
Made this tonight it was very good will make this again..definitely a keeper.
Stacey says
So glad you enjoyed it!
Jenna says
Oh my goodness, I will definitely be trying this. Looks great!
Stacey says
Thanks, Jenna! Hope you’ll enjoy it!
Brittany says
I tried this recipe last night and it was incredible! Topped it with sauerkraut as well, and it was incredibly tasty. Thank you for sharing!
Brittany says
This recipe is absolutely amazing! I paired mine with sauerkraut as well and my family loved it! Thank you for sharing!
Dianne Pinyan says
I went to a very small six grade, three classroom school. We had coal heaters and outdoor bathrooms. (I was in very rural area, other school nearby had more modern luxuries, but it was a while ago.) Mrs. Minyard was the school cook and she did it on primitive appliances. Anyway, one of the blessings of being in the 5/6th grade was cabbage cores. When Mrs. Minyard made slaw for lunch she would bring the cores from the cabbage out to the playground and those who wanted the treat got it. Some would share, some would not. Wish everybody could go to a 3 room school and have Mrs. Minyard prepare their meals.
Stacey says
What a precious sentiment! Yes, what if we were all so lucky!?! Thanks for sharing that sweet story with us, Dianne.
bcd says
I married into an Irish family. They love cabbage. My father-in-law taught me how to fry it. The only difference in his recipe and yours is the chicken broth. Anyway, add a splash of vinegar to each serving. Nice little bit of umami to the dish. It makes my mouth water just thinking about it.
Stacey says
Thank you so much! I love adding vinegar to things like this but for whatever reason haven’t tried adding it to this recipe. It will certainly happen next time!
Nancy says
Do you think hog jowl “bacon’ would work in this? I’ve got some in the freezer that I need to find a good use for.
I’m not really familiar with it, but I run a no-waste kitchen and need to find SOME way to serve it. This cabbage dish seems like a good opportunity to utilize it. Thanks in advance!
Stacey says
If it’s like the jowl bacon I’ve seen before, it should work just fine.
Nancy says
Thank you, Stacey, for your amazingly QUICK reply. The hog jowl bacon came in the form of a chunk. I sliced it into slices that look like bacon slices, just a lot wider and more fatty… but I guess that will add some nice flavor to the cabbage. I will give it a try. I just found your blog recently and subscribed right away when I saw your great recipes! I pop in every day to see what’s new. Thank you for the creativity and fun you share with your readers. 🙂
Stacey says
Thank YOU for the kind words! Hope you find lots you enjoy around these parts!
Sara Eck says
Another option is in lieu of the bacon; cook this with the sausage of your choice, break it up and fry. I also add the vinegar and a dash of red pepper. Thanks for another great recipe.
Stacey says
Great tip! Thanks for sharing!
Sorenson says
A friend of mine cooks her fried cabbage With cut up Breakfast sausage ,,, I am gonna try your Recipe with it tonight….. of course, I always have to add Fresh garlic mine…….
Stacey says
I don’t blame you one bit for adding that garlic! Hope you’ll enjoy it!
Ray Crawley says
Give me fried cabbage and a pone of cornbread and I don’t need anything else.
Stacey says
Agreed! Yum!
Sara Eck says
Hi Stacey, Great posts!
My fried cabbage changes appearance sometimes. I use sausage broken into bits, add a little vinegar and a little sugar. But to soften it I can’t wait to try the chicken broth. Oh, and a few red pepper flakes are amazingly WOW.
Thanks for your great ideas.
Sara
Stacey says
Love these ideas! Thanks for sharing, Sara!
Kathy says
Hi Stacey,
I too enjoy (love) the cabbage core. That hot/sweet taste, coupled with the crunch, is tops. An unusual “dessert,” to have right before supper! Best Dishes and Kind Regards, Kathy
Stacey says
Thanks so much, Kathy! Glad to know I’m in good company!
Pat Pippin says
I haven’t tried this yet. Soon, though!! The core of the cabbage was always mine as a little girl. As a retired woman, it’s still mine!!!
Stacey says
Love it! I have such fond memories about that cabbage core!
Lisa says
Made this tonight and it was a huge hit! My picky eater, who doesn’t like cabbage/coleslaw, loved it!
Stacey says
That’s great to hear! So glad everyone enjoyed it!
Patti C. Dolan says
The comments have me curious. White or Apple Cider vinegar? Or does it matter?
Annie says
Stacey, I laughed about the core. We were so easily pleased.
My sister loved the sidewalks on cornbread-the browned edges.
This friends, is why southerners are happy and not easily angered. We eat really good food that makes us happy.
Stacey says
Ha! That’s so true!!
Martha jayne Blevins says
This ain’t about the soup. I feel your pain, I want to shed tears. ANIMALS are our family. You are one
more soft hearted man ( the best kind ) they feel love. I had an experience somewhat like you described. A
number of years ago .. IT STILL HURTS !! GOD bless you and I hope your pain will cease.