Crispy Southern Fried Cabbage
Classic Southern fried cabbage with smoky bacon, tender-crisp shreds, and a tangy finish. Simple, savory, and irresistibly crispy.
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Servings:
Ingredients
Main Ingredients
- 0.5 lb thick-cut bacon, chopped Reserve about 2 tbsp drippings
- 1 tbsp unsalted butter
- 1 cup diced yellow onion
- 0.5 cup diced green bell pepper
- 1 tbsp minced garlic
- 2 lb green cabbage, cored and thinly sliced
- 1 tsp kosher salt Adjust to taste
- 0.75 tsp freshly ground black pepper
- 0.75 tsp smoked paprika
- 0.5 tsp crushed red pepper flakes Use less for mild heat
- 0.5 tsp granulated sugar Balances the tang
- 0.25 cup low-sodium chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp chopped fresh parsley For garnish
Instructions
Preparation Steps
- Prep the vegetables: core and thinly slice the cabbage. Dice onion and bell pepper; mince the garlic.
- Cook the bacon in a large skillet over medium heat until crisp. Transfer to a plate; keep about 2 tbsp drippings in the pan.
- Melt the butter in the drippings. Sauté onion and bell pepper until softened, 3–4 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the cabbage. Season with salt, black pepper, smoked paprika, red pepper flakes, and sugar. Toss to coat.
- Cook, stirring occasionally, until the cabbage starts to brown on the edges, 6–8 minutes.
- Pour in the broth and vinegar. Scrape up browned bits, cover, and steam 2–3 minutes until tender-crisp.
- Uncover and cook 2–3 minutes more to evaporate excess liquid and crisp the edges.
- Crumble the bacon back in and toss. Adjust seasoning to taste and garnish with parsley.
Notes
For a smoky twist, swap half the bacon with sliced and browned smoked sausage. Prefer it meatless? Use 2 tbsp olive oil, skip the bacon, and add a pinch more smoked paprika. Serve alongside cornbread or spoon over creamy grits. Leftovers keep up to 4 days refrigerated; re-crisp in a hot skillet.
This recipe is an original creation inspired by classic Crispy Southern Fried Cabbage flavors. All ingredient ratios and instructions are independently developed.