This quick and easy recipe for Southern Fried Cabbage is a family favorite and is the perfect side dish for nearly any menu! And there’s bacon!
Fried Cabbage is one of those things that we’ve been making for years, but also one of those things that I never thought to put on the blog!
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.
Recipe Card
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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Steve Gale
Surprised how good this simple recipe is
I’m glad to hear you enjoyed it! Sometimes the simplest recipes pack the most flavor.
Patti
Made this for New Year’s Day. Delish
That’s a mighty fine looking plate!
Robert Pait
I don’t understand the chicken broth. Is that just to add some flavor and moisture? Cooking and bacon grease, I’ve always. I thought it was flavorful…
The chicken broth adds some flavor for sure and helps to steam and soften the cabbage.
Brenda Mcmillen
Love this
Thanks!
Pete
Meh! That was a waste of some good bacon.
What did you find lacking, Pete?
Kristen H
Would the leftovers work for making cabbage fritters? Love this recipe and it’s become a NYD staple. Looking to change up my leftovers this year. Thoughts?
I don’t see why not!
Ellen
Yep, that core! Isn’t that odd though? Sometimes that little bit of heat :)))
So weird, but so delicious!
Pamela G. Melton
Love the Fried Cabbage 🥬 because it’s tasty and easy to make!!!
It looks amazing! Now you’ve got my stomach growling!
Cookee
Oh my…love cabbage in any form or use. This sound delicious and on my menu for this weekend. I tell you though it must be the Irish in me , but I gotta have taters with cabbage or sauerkraut. Either creamy mashed or buttered boiled potatoes…take your fork with some tater and add cabbage/sauerkraut and put it in your mouth together. Pure heaven to the taste buds.
And my goodness you gotta shred at least a half a head of cabbage in your veggie soup broth or you will be missing a whole layer of flavor in your soup…..Sending hugs and happiness!🙋
Cookee
I’m a big cabbage fan, too!
Ellen
it forgot the ‘stars’
Ellen
I swear, the two of us can eat a whole cabbage cooked like this :)))
LOVE IT!! Thanks for sharing Stacey!
I’m in the same boat! So good!
Shirley
Had leftover large cabbage and no idea how to use it until this recipe came up! Used saved bacon grease, extra bone broth & water, onion and one clove chopped garlic, bacon bits, s&p. Gee was this good! And it was also lunch! Plan to make more tomorrow because very keto friendly and filling. No guilt. Thanks! This was a winner.
I’m so glad you enjoyed it!
Lorraine Brown
We love your fried cabbage recipe and use Napa cabbage for a less gaseous experience at times.
Ha! I’ve never heard that about the napa cabbage! Glad to hear you’ve enjoyed it!
LOL, I have never though about this “trick”!
Linda
I have made this several times. It’s easy and delicious. I have some cooking on the stove now. Thanks for such an easy and delicious recipe.
So glad you enjoy it!
Deborah Molnar
Gonna have to try this: as an Illinoisan transplanted to the South, this is right up my alley. And since my parents were southerners, yes, I was always the recipient of the cabbage core. And I still eat and enjoy them….
The core is definitely my favorite part!
Liesa
We love fried cabbage with bacon,noodles,butter,and garlic salt.
So good!
kd
Hi:
Southern Fried Cabbage is delicious. Just added a dash of vinegar. It’s a home run.
Thanks, KD
Love that idea!
linda lc
you DO have the BEST recipes, they are so much like mine
many people commented with other great varations too
but tonite i am frying red cabbage instead, German style with onions,apples and red wine or apple cider vinegar
btw, i have the best son in law too and not only is
he a cook and a baker,but his name is stacey
That’s crazy! Us male Stacey’s are pretty few and far between and for another one to be a cook and baker! So cool! Glad to hear you’ve enjoyed the recipes!
Janet
I sometimes add Rotel tomatoes with sausage. Either way, I always add a little sugar!
Adding Rotel sounds amazing!
Martha jayne Blevins
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.
Thanks you so much, Martha.
Annie
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.
Ha! That’s so true!!
Patti C. Dolan
The comments have me curious. White or Apple Cider vinegar? Or does it matter?
Lisa
Made this tonight and it was a huge hit! My picky eater, who doesn’t like cabbage/coleslaw, loved it!
That’s great to hear! So glad everyone enjoyed it!
Pat Pippin
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!!!
Love it! I have such fond memories about that cabbage core!
Kathy
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
Thanks so much, Kathy! Glad to know I’m in good company!
Sara Eck
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
Love these ideas! Thanks for sharing, Sara!
Sorenson
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…….
I don’t blame you one bit for adding that garlic! Hope you’ll enjoy it!
Ray Crawley
Give me fried cabbage and a pone of cornbread and I don’t need anything else.
Agreed! Yum!
Sara Eck
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.
Great tip! Thanks for sharing!
Nancy
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!
If it’s like the jowl bacon I’ve seen before, it should work just fine.
Nancy
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. ????
Thank YOU for the kind words! Hope you find lots you enjoy around these parts!
bcd
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.
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!
Annie
Growing up, we added vinegar to everything, including oysters. All this fuss about kale and my grandparents born in the 1800’s raised kale.
Maybe it was a preservative LOL
I’ve got to try it!
Dianne Pinyan
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.
What a precious sentiment! Yes, what if we were all so lucky!?! Thanks for sharing that sweet story with us, Dianne.
Brittany
This recipe is absolutely amazing! I paired mine with sauerkraut as well and my family loved it! Thank you for sharing!
Brittany
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!
Jenna
Oh my goodness, I will definitely be trying this. Looks great!
Thanks, Jenna! Hope you’ll enjoy it!
Pauline Howard
Made this tonight it was very good will make this again..definitely a keeper.
So glad you enjoyed it!
Cheryl Cabral
The only thing that is missing is some mined garlic and red pepper flakes.
Sounds like some solid additions!
Glenda
So good a little red pepper flakes tastes good too.
Yum!
Carol
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!
Sure hope you’ll enjoy it!
Rita
Loved this recipe and the the red banded spoon in the photo.
Thank you!!
Kelly
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.
So glad you found the site useful today, Kelly!
Joan DUNN
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!!!!!
I think they both ad a great deal of flavor! Love that core! 🙂
Paula H.
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! 🙂
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!
Kathy
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. ????
Hope you’ll enjoy it, Kathy!
BRANDI PROVIAS
I love this recipe!! I like to add a little balsamic vinegar and olive oil. It gives it another level of flavor.
Love the vinegar idea! Thanks for sharing, Brandi!!
Barbara
How much basalmic vineagar do you use
Julia Greenway
The core has always been my favorite part! Love it Love fried cabbage too!
Cabbage core lovers unite!! 🙂
Alice
Cabbage cores are great just to munch but another great way to enjoy…..slice paper thin and put in a small cup of soy sauce and let marinate a little while in that. Mmmm good! Can’t wait to fix my fried cabbage by this recipe. Every recipe I’ve tried from your site has been excellent
Love this idea! I’m a big soy sauce fan, so this will be happening soon!
Katherine Dietz
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
Sounds amazing! Thanks for sharing, Katherine!
Jo Ann
Love cabbage any way. My brothers and I used to see who got to the core first, also. Thanks for the recipe.
So happy to hear we’re not the only ones! Hope you’ll enjoy!
Kathy
“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!
Whew. Glad you got that cleared up for us.
Zena
Lol????
Zena
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????????♀️
Love me some corned beef and cabbage! Thanks for contributing to the conversation, Zena!
Amanda
Oh my dear, this is a southern staple from long before your mother’s time. Add a teaspoon of sugar, a splash of vinegar, a couple splashes of hot sauce, and some diced garlic and you have my family’s very old and very southern (Alabama) recipe.
Claudine
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
Thanks, Claudine! I think the chicken broth just gives the savory flavors a bit more umph!
Charleen
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.
I agree, Charleen! There’s a reason those old fashioned recipes are still around – they’re delicious!