Did you know that a cup of cabbage has about 15 calories? 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, like our Southern Fried Cabbage here. Not only is this dish fabulicious, but it’s also gluten-free, low-carb, and keto-friendly. Oh yes! 👌
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. I made this all the time using these rustic ingredients and tomatoes. And it was always a hit.
Contents…Recipe Ingredients |
Imma’s Southern Fried Cabbage Recipe
I’m telling you, this fried cabbage is absolutely delicious and so easy to make! It features garlic, bacon, and onion as its flavor base. And to make it more scrumptious, you can add smoked sausage or repurpose your leftover smoked turkey and ham to add to our dish. Oh, I tried it with all of them, and I loved it all. ❤
Fried Cabbage Recipe Ingredients
Not only our recipe today is delicious and packed with nutrients, but it’s also ready to serve in less than 30 minutes. Not to mention with a fairly short list of ingredients and these are:
- Cabbage – I prefer my cabbage with a little crisp, so I make sure not to overcook it. Also, overcooking your veggies removes their essential nutrients and diminishes their flavors. I also have an easy way to cut cabbage to save time.
- Bacon – Like cheese, bacon is a wonder ingredient. You add it and instantly boost the flavor of any dish. Yum!
- Spices – Oh, the classic sauteing duo – garlic and onion, we need them to make our cabbage stir fry naturally savory. Plus, paprika, Immaculate Bites Creole Seasoning (salt-free), and my secret ingredient, Worcestershire sauce, amplify the flavor while adding an iconic Southern touch. And, of course, a kick of heat from pepper flakes completes our fried cabbage recipe. I suggest sauteing the seasonings in butter to add an exceptional flavor to our dish.
How to Make Southern Fried Cabbage
Prep the Cabbage and Bacon
- Slice or Chop cabbage and set aside. (Photo 1)
- Saute the Bacon – In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Set aside, reserving about ¼ or more for garnish. The rest goes in when adding the onions. (Photos 2-4)
- Reserve Bacon Drippings – Reserve a tablespoon or two of the bacon drippings. (I save the rest in a heat-proof jar to fry eggs in the morning.)
Saute All the Ingredients
- Add Butter, then add the onions, garlic, paprika, and Creole seasoning. Let it simmer for about 2 minutes, occasionally stirring to prevent burning. (Photos 5-7)
- Add Cabbage and Simmer – Then add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover, and let it cook for 10-14 minutes or more, depending on preference. (Photo 8)
- Season – Add the bacon and season with Creole seasoning, salt, and pepper flakes. (Photos 9-10)
Recipe Variations
- More Veggies – You can add more veggies as you please. Such as carrots, celery, potatoes, and bell pepper. Just like our vegetarian dish here, Ethiopian Cabbage. That’s how versatile our recipe for fried cabbage is. 👌
- Tomato-Based Sauce – Add a combination of sweet and tangy flavors to our soup base with the addition of tomato sauce or fresh tomatoes, like what I did here in Sauteed Cabbage and Sausage.
- Meat Options – Fried cabbage and sausage is also one of my favorite variations of this recipe. You can also try it with Shredded Chicken and Pulled Pork. Or with seafood gems, such as shrimp, squid, fish, mussel, oyster, scallop, crab, lobster, etc. See Jamaican Cabbage and Shrimp.
Tips and Tricks
- Add about a teaspoon of sugar to balance the bitterness and make it more kid-friendly without taking away the smoky flavor.
- Don’t overcook the cabbage. Turn the heat off when the cabbage becomes a little translucent. It will continue to cook due to the residual heat.
- Just leave out the bacon and use olive oil instead of butter to enjoy it as a vegan or vegetarian version.
Serving and Storage Instructions
There’s no need to make our Cajun Fried Cabbage in advance since it’s ready in 30 minutes. But you can make it a day or two ahead of time and reheat it by simmering it in a saucepan or the microwave in 30-second blasts until it’s the temperature you want. Served hot next to Southern fried chicken and cornbread is the way to go.
- Store – Transfer the leftover cabbage stir fry in an airtight container or freezer-safe bag. Don’t forget to cool completely before storing.
- Refrigerate – You can store cabbage in the fridge for up to four days. Discard immediately if it starts to smell funky or gets slimy.
- Freezer – If properly stored, it will keep in the freezer for up to six months or more. Thaw the frozen cabbage in the fridge overnight when ready to serve.
- Reheat – You can use a microwave to reheat a small serving of our friend cabbage. You reheat a small serving of our fried cabbage in the microwave. Or reheat in a pan over medium-low heat until heated through, occasionally stirring to prevent scorching.
FAQs
You can add any meat you like, though I admit pork and beef go best. My favorites are ham, sausage, or bacon, but leftover chicken works, too. And, of course, you can also try it with seafood, like shrimp, fish, and crab.
The healthiest way to eat cabbage is not to overcook it to enjoy its optimal health benefits. Also, other ingredients affect how healthy the cabbage dish is. I mean, bad fats, sugars, and other not-so-healthy ingredients don’t help, do they?
What to Serve with Fried Cabbage
Fried Cabbage makes a great entree if you put enough bacon. 😉 Seasoned rice or hot water cornbread makes a lovely pairing. Or you can also be served as a side dish to these equally mouthwatering dishes below.
More Veggie Recipes to Try
- Cabbage Roll Casserole
- Spinach Pie
- Instant Pot Black Beans
- Sauteed Brussels Sprouts
- Roast Potatoes and Carrots
Watch How to Make It
[adthrive-in-post-video-player video-id=”HdaMhbn6″ upload-date=”Tue Aug 07 2018 11:39:31 GMT+0000 (Coordinated Universal Time)” name=”Southern Fried Cabbage” description=”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!”]
This blog post was first published in August 2016 and has been updated with an additional write-up, new photos, and a video.
Fried Cabbage
Ingredients
- 6 strips or more bacon, cut in 3-4 pieces each
- 1-2 tablespoons (14-28 g) butter or cooking oil
- 1 medium onion, chopped
- 2 teaspoons (10 g) garlic, minced
- 1 teaspoon (2 g) paprika
- 1 teaspoon (4 g) Creole seasoning, adjust to taste
- 1 medium to large head cabbage, chopped (about 10-12 cups)
- 1 teaspoon (4 g) Worcestershire sauce or chicken bouillon, adjust to taste (optional)
- ½ teaspoon (1 g) white pepper
- 1 teaspoon (2 g) pepper flakes, or more (optional)
Instructions
- Slice or chop cabbage and set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Set aside, reserving about ¼ or more for garnish. The rest goes in when adding the onions.
- Reserve a tablespoon or two of the bacon drippings.
- Add butter, then add the onions, garlic, paprika, and Creole seasoning. Let it simmer for about 2 minutes, occasionally stirring to prevent burning.
- Then add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover, and let it cook for 10-14 minutes or more, depending on preference.
- Add the bacon and season with Creole seasoning, salt, and pepper flakes.
Tips & Notes:
- Add about a teaspoon of sugar to balance the bitterness and make it more kid-friendly without taking away the smoky flavor.
- Don’t overcook the cabbage. Turn the heat off when the cabbage becomes a little translucent. It will continue to cook due to the residual heat.
- Just leave out the bacon and use olive oil instead of butter to enjoy it as a vegan or vegetarian version.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nani says
Followed this recipe…it was delish!!
imma africanbites says
Wohooo!Thanks for letting me know, Nani. 🙂
Kelley Avery says
I just made this and the baked chicken. Both came out perfect. I have 3 teenage boys and my husband to feed so I doubled it. They loved it. I have terminal cancer so I cannot cook very much anymore. These were so simple to make. Thank you so much!!
ImmaculateBites says
Hi Kelley , I am so sorry to hear you are going through this . Glad to know the recipes worked out well for the family. I’m sending positive thoughts your way . God Bless.
Terry Hoy says
I get the Cole slaw mix and I add fresh processed jalapeno peppers and fine diced onion, then I use different kinds of salad dressing. Evo, garlic parmesan ,even ranch. Also I slice cabbage in about one and a half inch steaks , use garlic pepper and brush with olive oil and grill till marked.
Gordon says
I found this fascinating to read. I come from a German/Russian/Mennonite background and we make cooked cabbage/onions as well but we cut 4 inch squares of dough, plop some of the cooked cabbage/onions mixture on top, fold it into buns and bake them. Some people substitute saurkraute and some people add cooked ground beef. I think I’ll try your recipe in a bun!
Stephy Jo says
That sounds amazing! What kind of dough?
lillian says
thanks for the recipe ,it was awsome
katie says
i pan fried some potatoes for about 8 minutes in bacon grease and then added this recipe to the pan – absolutely loved it!
ImmaculateBites says
YES! Thanks for the feedback!
sam | The Rising Damsel says
I love this recipe. With bacon added I can get my fiance to eat it no problem. He loves the spice and I get to gobble up tons of veggies.
ImmaculateBites says
It’s a Win- Win Sam!!!
Payton says
Dang! It’s just cabbage.
Melanie says
Hi, at what point do I add the paprika and pepper flakes? Also it doesn’t say to remove all bacon from the pan after cooking, just to reserve some for garnish. Do I keep the remainder in the pan? Looks delicious by the way!
ImmaculateBites says
Recipe has been updated . Thanks Melanie.
Ronnie says
So, when did you add bacon? Updated recipe doesn’t say. I see to reserve some drippings after cooking bacon and to save some for garnishing.
ImmaculateBites says
My bad! It’s been re written to make it clearer. Thanks for pointing this out to me Ronnie.
Valerie says
Tired the recipe, although I substituted bacon for lean pork strips and it was very lovely. Gave some to my colleagues at the office enjoyed it as well. Thank you!! I will be doing it again soon! Cheers
ImmaculateBites says
Awesome! Glad to hear it worked out well for you.
Isimeme says
I made this for dinner and It was truly enjoyable! I substituted sausages for bacon and omitted white pepper altogether because I didn’t have any. I also used your method of adding whole scotch bonnet for the flavor and not the heat. I served it with fluffy white rice and chicken stew. I will never allow cabbage go unused again
ImmaculateBites says
Awesome! Also love it with sausage . Thanks!
Ann says
Where do I find your method for the scotch bonnet peppers. I would love to be able to add flavor and not heat.
ImmaculateBites says
Hi Ann! Do you mean scotch bonnet sauce ?
Ann says
Isimeme says in the comment above that she used your method to add scotch bonnet flavor without the heat. I would like to know how to do that.
Mary Johnston says
try using smoked sausage such as Conecuh or People Pleasin instead of bacon! Delicious. A New Year’s favorite.
ImmaculateBites says
Awesome! Thanks for sharing!!!
Tulika says
What is creole seasoning??? And I love your work. Great recipes. Thank you.
ImmaculateBites says
Thank you!!.Creole seasoning is just a combination of spices check it out here. You can buy in most super markets sometimes known as cajun spice.
Denise says
Thank you for the link! Most commercial Cajun season is too salty for me, so finding out what was in it let me make my own no-salt version (equal parts granulated garlic, ground cayenne pepper, ground ancho pepper, and black pepper).
We’re having fried cabbage for Christmas, with both duck and ham, glazed carrots, green peas, and a couple other things. Trying to make the table as colorful as the tree!
ImmaculateBites says
Oh WOW! That sounds Scrumptious. Thanks for taking the time to share this with us. Wishing you all the best of 2018.
Barbara says
Love it….thank you. .
Frankie says
This was amazing. I’m a Italian man with a West Indian wife and I been amazing her with your recipes!! Thank you soo much. Your Amazing!!
ImmaculateBites says
Awesome!!! Thank you so much for taking the time to share this with me.
Nullacia says
Hi Imma (I hope it’s ok to call you that….. I feel like you’re my kitchen big sister….lol). I was wondering if you had a recipe for the cameroonian style cabbage with egusi and meat…. I have been craving that for some reason and I’m hoping you could hook me up. Thanks 🙂
ImmaculateBites says
Nullacia, anything for you dear. I will have it up first week of May.And you can call me Imma anytime.
Nullacia says
Thank you very much! Looking forward to it and I will definitely post pics to your facebook page when I try it 🙂
Nagi@RecipeTin Eats says
You got me at “15 calories”! I think cabbage is one of the most underrated veggies in the world. People think of it as “boring” still but it is so versatile! It is the most commonly used veg in Asian stir fries and I always see it in recipes in the most unexpected places. I love this stir fry idea, it’s very different to the way I usually make it so it’s a great new idea! I always have cabbage on hand (thats the other thing, it lasts for so long!) and bacon in the freezer. Creole seasoning over here isn’t so crash hot but I’m sure I can use an acceptable substitute. Honestly, I would make just this for dinner!
And I can see that adding potato would be fantastic – it would fill this out as well!
ImmaculateBites says
Great idea Nagi! Next time I would definitely try it with some potatoes