Southern Fried Cabbage – Simple, tasty, flavored with garlic and bacon – Ready in no time. Fried cabbage is actually a mixture of sautéing, and/or stewing, being cooked low and simmered in its own juices, rather than fried quickly. It is really not “Fried” so don’t be alarmed! Did you know that one cup of cabbage has only about 15 calories per serving? So if you are on a diet or just looking for a vegetable that will fill you up, you should put cabbage on your list. With that said, I am not going to try to convince you that this is the healthiest way of preparing cabbage cause it’s not.. One thing am going to try to convince you do is make this fried cabbage because it is absolutely delicious! It features garlic, bacon and onion as it ‘s flavor base and you have a lot of meat options – smoked turkey, bacon or smoked sausage- I love them all. Spice it up with pepper flakes and or chili and you’re set. Another ethnic way of making this is using crayfish or smoked fish. As a teenager, I made this all the time using these rustic ingredients and added tomatoes and it was always a hit with the household. Can you say daughter of the year? Paired with rice and/or plantains and it was early Christmas for all of us. This variation is one I was introduced to when I moved to the U.S, very common in the South, often referred to as “fried” cabbage and paired with corn bread and fried chicken – another heavenly combo. I like my cabbage cooked for about 10-15 minutes- not too long. If cooked for an extended time kills it for me. Serve as a side dish or with this Baked Crispy Chicken Creole Thighs and 20 cream minutes biscuit Enjoy!
Watch How to Make It
Southern Fried Cabbage – Simple, tasty , flavored with garlic and bacon -Ready in less than no time. Fried cabbage is actually a mixture of sautéing, and/or stewing, being cooked low and simmered in its own juices, rather than fried quickly. It is really not “Fried” so don’t be alarmed!
- 6 or more smoked bacon slices cut in 3-4 pieces
- 1-2 tablespoons butter or cooking oil
- 1 medium onion chopped
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1 teaspoon creole seasoning or more adjust to taste.
- 1 medium to large head of cabbage chopped (about 10 to 12 cups)
- 1 teaspoon Worchester sauce or chicken bouillon optional adjust to taste
- ½ teaspoon white pepper
- 1 teaspoon pepper flakes or more optional
- Slice or chop cabbage and set aside
In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set aside reserve about 1/4 or more for garnish. The rest to be use when adding the onions.
- There will be some bacon drippings left in the pan (reserve not more than 1-2 tablespoons)
Add butter to the pan. Followed by onions, garlic, paprika , creole seasoning and bacon. Let it simmer for about 2 minutes, stirring occasionally to prevent any burns.
Then add cabbage, worchester sauce and white pepper, bring to a simmer, cover and let it cook for about 10-14 minutes or more depending on preference.
- Adjust for seasoning with creole seasoning ,salt and pepper flakes.