Easy Southern Bacon Fried Cabbage
Smoky bacon meets tender sautéed cabbage in this classic Southern side. It’s quick, cozy, and full of savory flavor.
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Servings:
Ingredients
Main Ingredients
- 8 oz thick-cut bacon
- 2 lb green cabbage, thinly sliced about 1 medium head
- 1.5 cup chopped yellow onion
- 1 tbsp minced garlic
- 1.5 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 0.5 tsp crushed red pepper flakes adjust to heat preference
- 0.75 tsp freshly ground black pepper
- 0.75 tsp kosher salt adjust to taste
- 0.25 cup low-sodium chicken broth optional, helps soften cabbage
- 1 tbsp unsalted butter optional, for a richer finish
- 0.5 tsp granulated sugar optional, balances the vinegar
Instructions
Preparation Steps
- Core the cabbage, then slice it thin. Chop the onion and mince the garlic.
- Cook bacon in a large skillet over medium heat until crisp, 8–10 minutes.
- Transfer bacon to a plate. Leave about 2–3 tablespoons drippings in the pan.
- Sauté onion in the drippings until translucent, 3–4 minutes. Stir in garlic for 30 seconds.
- Add cabbage and toss to coat. Season with salt, black pepper, paprika, and red pepper flakes.
- Pour in broth if using. Cover and cook, stirring occasionally, until tender, 8–12 minutes.
- Uncover and cook to evaporate excess moisture and lightly brown edges, 3–5 minutes.
- Stir in vinegar, butter, and sugar if using. Crumble bacon back in and toss. Adjust seasoning.
- Serve hot as a hearty side or simple main.
Notes
Variation: Add sliced andouille or smoked sausage with the onion for an extra meaty spin. For a tangier finish, double the vinegar and skip the sugar. Serve with cornbread or over rice. Leftovers keep 4 days refrigerated; reheat in a skillet to revive the texture.
This recipe is an original creation inspired by classic Easy Southern Bacon Fried Cabbage flavors. All ingredient ratios and instructions are independently developed.