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Southern Fried Cabbage

Southern fried cabbage with tender, caramelized edges is cooked in bacon drippings for deep savory flavor. This stovetop method finishes with a quick toss of apple cider vinegar and crisp bacon pieces.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

bacon
  • 6 slices bacon chopped
yellow onion
  • 1 medium yellow onion sliced
green cabbage
  • 1 medium head green cabbage cored and chopped
garlic
  • 2 cloves garlic minced
butter
  • 2 tbsp butter
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
red pepper flakes
  • 0.25 tsp red pepper flakes
sugar
  • 1 tsp sugar
apple cider vinegar
  • 1 tbsp apple cider vinegar

Equipment

  • 1 cast iron skillet

Method
 

Fry the bacon
  1. Cook the chopped bacon in a large cast iron skillet over medium heat for 8 minutes until crisp; remove the bacon and leave the drippings in the pan. Watch for the bacon to turn golden and release rendered fat.
Sauté aromatics
  1. Add the sliced yellow onion to the skillet and cook for 5 minutes, stirring, until softened. Add the minced garlic and cook for 30 seconds, just until fragrant and slightly golden.
Fry and caramelize the cabbage
  1. Add the chopped green cabbage, butter, salt, black pepper, red pepper flakes, and sugar to the skillet. Stir well to coat the cabbage in the bacon-onion fat and melted butter.
  2. Cook for 12–15 minutes, stirring occasionally, until the cabbage is tender and caramelized at the edges. Look for browned, lightly crisped spots clinging to the pan.
Finish and serve
  1. Stir in the apple cider vinegar and the crispy bacon, then toss to combine. Serve warm right after finishing so the caramelized edges stay prominent.

Notes

Pro tip: stir only occasionally once the cabbage goes in—letting it sit briefly helps the golden-edged caramelization. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a skillet over medium-low until warmed through. Freeze is not recommended because cabbage texture can soften. For a lighter swap, use turkey bacon in the same drippings step, then add an extra 1 tsp butter if the pan looks too dry.