This post may contain affiliate links. Please read our disclosure policy.
This Fried Cabbage is one of those simple Southern side dishes that turns a handful of humble ingredients into something you can’t stop eating. Tender cabbage cooks in smoky bacon drippings with onion, then a splash of chicken broth and simple seasonings brings everything together. And, of course, plenty of crispy bacon gets folded back in at the end!
It’s savory, smoky, a little sweet, and so easy to make in one skillet. Serve it alongside your favorite comfort-food dinner, or make it the star with cornbread and a simple protein.
If you love Southern-style sides, try my Southern Green Beans, Southern Collard Greens, Smothered Potatoes and Skillet Corn next.
✨ Before You Begin
✨ Use a large skillet. Two pounds of cabbage starts out looking like a mountain, so give yourself plenty of room to toss and stir it as it cooks down.
✨ Don’t cut the cabbage too small. Aim for roughly 1- to 1½-inch pieces. They’ll soften considerably as they cook but still have enough structure to keep the finished dish from turning mushy.
✨ Save those bacon drippings! They’re what the cabbage fries in and give this simple dish so much of its smoky, savory flavor.
✨ Have the cabbage prepped before you start cooking. Once the bacon is crisp and the onion goes into the skillet, this recipe moves quickly.
Fried Cabbage Ingredients + Key Notes
Bacon: Use regular-cut bacon rather than thick-cut. As it crisps, it renders the flavorful drippings we’ll use to fry the cabbage. Don’t drain the skillet after cooking the bacon!
Green cabbage: You’ll need about 2 pounds. Green cabbage is sturdy enough to stand up to skillet cooking while becoming wonderfully tender and naturally sweeter as it cooks. Cut it into roughly 1- to 1½-inch pieces so it doesn’t become mushy.
Onion: Yellow onion is my favorite here. It softens in the bacon drippings and adds just the right amount of savory sweetness.
Chicken broth: Just a small amount helps the cabbage become tender without turning the dish soupy. It also loosens all those flavorful browned bits from the bottom of the skillet.
Cajun seasoning: This is my little flavor boost! It adds savory seasoning and a gentle kick without overpowering the cabbage and bacon. Different brands vary in salt and heat, so adjust to taste.
Sugar: We’re only using a tiny pinch. It doesn’t make the cabbage sweet—it simply balances the savory, smoky flavors.
Salt + black pepper: Season carefully since both the bacon and Cajun seasoning contribute salt. Taste near the end and add more only if needed.
🥣 How to Make Fried Cabbage
Prep the cabbage. Core the cabbage and cut it into roughly 1- to 1½-inch pieces.
Cook the bacon. Chop the bacon and cook it in a large skillet over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
Sauté the onion. Add the onion to the bacon drippings and cook over medium-low heat until soft, about 6–8 minutes.
Fry the cabbage. Add the cabbage and toss it well with the onion and bacon drippings. Cook uncovered, stirring often, for 8–10 minutes, until the cabbage begins to soften and some of the edges start to brown.
Season and finish. Add the chicken broth, salt, black pepper, Cajun seasoning, and sugar. Continue cooking until the cabbage is tender but not mushy. Stir the crisp bacon back into the cabbage. Taste, adjust the seasoning as needed, and serve.
See the recipe card below for complete instructions, ingredient amounts, and nutrition information.
⭐ Pro Tips
⭐ Taste before adding more salt: I use just ½ teaspoon of salt here, which is a little less than I’d normally use for this amount of cabbage. Bacon and Cajun seasoning both add salt, and Cajun blends vary quite a bit. Taste the cabbage once it’s finished cooking, then add more salt as needed.
⭐ Don’t discard the bacon drippings: They’re a big part of the flavor in this recipe! Cook the onion and cabbage right in those drippings so every bite picks up that smoky, savory bacon flavor.
⭐ Give the cabbage room: Two pounds of cabbage looks like a lot when it first goes into the skillet, but it cooks down considerably. Use a large skillet so you have plenty of room to toss and stir it as it cooks.
⭐ Let the cabbage fry before adding the broth: Give the cabbage its full 8–10 minutes in the bacon drippings before adding the liquid. This gives it a chance to soften, pick up all that bacon flavor, and develop some lightly browned edges.
⭐ Don’t overcook the cabbage: Cook it until tender but not mushy. You want it softened throughout while still having a little texture.
⭐ Add the bacon at the end: Keeping the cooked bacon out of the skillet while the cabbage cooks helps it stay crisp. Stir it back in just before serving.
Storing + Freezing + Make-Ahead
How Long Can You Keep This In The Fridge? This is best stored, sealed, in the fridge for up to five days. The best way I’ve found to reheat is to either microwave it or re-fry it on the stove to reawaken the bacon and cabbage!
Can You Freeze This? I like this southern fried cabbage best the day it is made. The texture really doesn’t stand up well to freezing.
Make-Ahead Tips: Since this recipe whips together so quickly, there really is no way to speed along the process! You can always make it fully and store it until you need it, but I think it tastes best freshly made.
What to Serve With Fried Cabbage
Fried cabbage is such an easy side to work into a comforting dinner. The smoky bacon and tender cabbage are especially good with hearty chicken, pork, and beef dishes.
A cozy chicken dinner: Serve it alongside my Smothered Chicken. All that savory gravy with smoky fried cabbage is pure comfort food.
Something with pork: My Crockpot Pork Tenderloin, Dutch Oven Pork Butt, or Pan Seared Pork Chops are both easy, hearty mains that pair beautifully with cabbage and bacon.
A hearty beef dinner: Try it with Salisbury Steak or Mississippi Pot Roast for an old-fashioned comfort-food meal.
Don’t forget the bread: Add warm Southern Cornbread or another crusty, buttery bread to round out the plate.
Frequently Asked Questions
◆ How do you core a cabbage?
Remove any tough or damaged outer leaves, then cut the cabbage into quarters through the core. Lay each quarter on a cut side and slice at an angle to remove the firm core.
◆ How do you cut cabbage for frying?
For this recipe, cut the cabbage into roughly 1- to 1½-inch pieces. After quartering and coring the cabbage, cut each quarter into thick slices, then cut across the slices to make roughly square pieces. Keeping the pieces fairly uniform helps the cabbage cook evenly.
◆ How do you keep fried cabbage from getting soggy?
Use a large skillet so the cabbage has room to fry rather than steam, and don’t overcook it. Let the cabbage cook uncovered in the bacon drippings before adding the broth, then cook it just until tender.
◆ How long does cabbage take to cook on the stove?
For this fried cabbage recipe, the cabbage cooks for about 8–10 minutes in the bacon drippings before the broth and seasonings are added. After that, continue cooking just until it reaches your preferred tenderness. The exact time will depend on how large you cut the cabbage and how tender you like it.
◆ Can I make fried cabbage without bacon?
Yes, but the flavor will be different since the bacon drippings provide much of the smoky, savory flavor in this recipe. For a bacon-free version, use butter or olive oil to cook the onion and cabbage, then season to taste.
◆ Can I add sausage to fried cabbage?
Absolutely. Brown sliced kielbasa or smoked sausage first, remove it from the skillet, and stir it back in near the end. It turns fried cabbage from a side dish into a hearty meal.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗.
More Southern Side Dishes
Okra and Tomatoes – Tender okra and juicy tomatoes come together with bacon in this classic Southern side dish.
Tennessee Onions – Sweet onions baked under a rich, bubbly layer of melted cheese for an irresistible Southern-style side.
Hoppin’ John – Black-eyed peas and rice come together in this hearty, savory Southern classic.
Sweet Potato Casserole – Creamy sweet potatoes topped with a buttery, crunchy topping make this a favorite Southern comfort-food side.
Creamed Corn – Rich, creamy corn is an old-fashioned favorite that belongs on any comfort-food table.
Creamed Peas – Tender peas in a rich, creamy sauce make an easy old-fashioned side for family dinners.
Tried This Recipe?
If you made this Fried Cabbage, I’d love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ rating and comment below — your feedback means so much to me and helps other readers too.
Want more cozy, tried-and-true recipes? Subscribe to my free newsletter and I’ll send my newest recipes and reader favorites straight to your inbox.
And if you share your fried cabbage on Instagram, tag @gonna_want_seconds so I can see what you made! The recipe card already points readers to your Instagram account, so this keeps that CTA consistent.
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Fried Cabbage
Ingredients
- 8 slices bacon, chopped
- 1 cup onion, chopped
- 1 (2 pounds)head green cabbage cored and chopped
- 1/3 cup low sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Cajun seasoning
- 1/8 teaspoon granulated sugar
Instructions
- Cook the bacon. In a large skillet, cook the chopped bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon drippings in the skillet.
- Sauté the onion. Add the chopped onion to the bacon drippings and cook over medium-low heat until soft and translucent, about 6–8 minutes.
- Cook the cabbage. Add the chopped cabbage to the skillet and toss well to coat it in the bacon drippings. Cook, stirring often, for 8–10 minutes, until the cabbage begins to soften.
- Add the broth and seasonings. Stir in the chicken broth, salt, black pepper, Cajun seasoning, and sugar. Continue cooking, stirring occasionally, until the cabbage is tender but not mushy.
- Add the bacon and serve. Stir the crisp bacon back into the cabbage until evenly combined. Taste and adjust the seasoning as needed, then serve hot.
Fans Also Made:
Notes
- Cabbage: Not all cabbages are created equal! Make sure, for this recipe, that you get green cabbage, not red. Red is more akin to making sauerkraut and doesn’t fry up as nicely as green.
- Cajun Seasoning: What, exactly, is Cajun seasoning? It’s the seasoning that’ll make this fried cabbage even more delightfully southern! There are lots of Cajun seasoning brands out there, here’s the one I use.
Nutrition
On your phone? Check the web story here.
Since when has fried cabbage been a “southern” dish as you imply? My grandparents came from Eastern Europe and my grandmother had this dish as a staple on her table.
It’s soooo easy!
Right? Thanks for your feedback, Elle 🙂
the ingredients list doesn’t include garlic…..why is it mentioned in the cooking steps ???, I’m confused !!!!
Hi, D. Thanks for noticing. It’s now correct. Enjoy!
I love it, it’s so simple!
Thanks, Maria!