Southern Soul Food Fried Cabbage with Bacon is a classic dish that brings together simple ingredients with bold, comforting flavors. This savory side dish combines tender cabbage with crispy bacon, cooked to perfection and infused with smoky goodness. A staple in Southern kitchens, this side dish is easy to make and pairs perfectly with any meal.
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In my family, the most traditional ways to cook cabbage are to fry it in bacon or simmer it in a large pot on the stove and serve it steamed or boiled, you can find this method in my Southern Cooked Cabbage and Instant Pot Cabbage recipes.
Another common way of eating cabbage is to eat it with corned beef. Check out my Instant Pot Corned Beef and Cabbage here.
Table of Contents
Brandi's Key Ingredients
- Cabbage
- Bacon
- Onions
- Bell Peppers
- Garlic
- Smoked Paprika
- Creole Seasoning
How to Cut Cabbage
- Remove Outer Leaves: Peel off any wilted or damaged outer leaves to reveal the fresh, crisp cabbage underneath.
- Cut the Cabbage in Half: Place the cabbage on a cutting board and slice it in half through the core, from top to bottom.
- Quarter the Cabbage: Lay the cabbage halves flat on the cutting board and cut them in half again, creating four quarters.
- Remove the Core: Take each quarter and carefully cut out the hard, white core by making a diagonal slice along the edge of the core. Discard the core.
- Slice or Chop: Lay each quarter flat and slice the cabbage into thin strips, about ½ inch wide. These will cook down nicely and absorb the flavors of the bacon and seasonings.
How to Make Southern Soul Food Fried Cabbage with Bacon
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Slice up 4 strips of bacon. I like to slice them into medium chunks. Heat a frying pan or stainless skillet on medium-high heat. When hot, add the bacon.
- Fry the bacon until it is crisp and use a slotted spoon to remove the bacon and set aside. Leave the bacon grease. That's where the frying comes in.
- Add sliced onions, red and green peppers to the pan. Saute until translucent and fragrant.
- Add in garlic and seasonings.
- Add the cabbage in batches. It will wilt down a ton.
- Seal the pot and simmer for 15 minutes.
- Serve with the cooked bacon.
How to Prevent Mushy Cabbage
- Don't Overcook the Cabbage: Cabbage cooks quickly, so be sure to sauté it only until tender. Cooking it too long will cause it to become soft and mushy.
- Don’t Overcrowd the Pan: If you add too much cabbage at once, it will steam rather than fry, which can result in mushiness. Cook in batches if necessary to allow for even cooking.
- Drain Excess Moisture: If the cabbage releases a lot of water, drain or cook off the excess liquid by cooking uncovered for a few extra minutes. This helps to avoid sogginess.
Can You Use Frozen Cabbage?
I have not seen frozen cabbage in stores, but I am familiar with the process of blanching fresh cabbage and then freezing it for later.
If you are using frozen cabbage, ensure it is shredded. Add it to the pan in accordance with the recipe instructions. Monitor the cabbage as it simmers. It may take additional time to soften in comparison to using fresh cabbage.
How to Make it Without the Bacon or Substitute
Bacon can be substituted for sausage or smoked turkey if you wish. Andouille sausage works great.
You can omit the bacon if you wish. Melt 3 tablespoons of unsalted butter in the pan prior to sauteeing the onions and peppers.
How Long Will it Last in the Fridge
Cover and seal the cabbage. Store it in the fridge for up to 3-4 days.
How to Reheat
The stove is the best way to reheat to keep the same texture. Heat a skillet or pan over medium heat. Add a small amount of oil or butter to the pan if the cabbage seems dry, or a splash of broth or water for moisture. Stir occasionally and cook until the cabbage is heated through.This method helps maintain the original texture and prevents it from becoming too soft.
You can also use the microwave and heat on medium power in 1-minute intervals, stirring in between, until the cabbage is warmed through.
Freezer Tips
You can freeze leftovers tightly covered and sealed for up to 3 months. Defrost overnight in the fridge.
What to Serve With the Dish
Southern Soul Food Homemade Cornbread
Lemon Pepper Fish
Baked Crab Legs
Baked Turkey Legs
Pan Seared Salmon
Soul Food Cornbread Muffins
Homemade Creamed Corn
More Southern Vegetable Side Dishes
Southern Green Beans with Bacon
Green Bean Casserole with Bacon
Soul Food Okra and Tomatoes
Southern Soul Food Coleslaw Recipe
Southern Soul Food Potato Salad
Spaghetti Salad with Italian Dressing
Southern Black Eyed Peas with Smoked Turkey
Southern Cooked Cabbage
Check out our list of The Best Authentic Soul Food Recipes here.
Southern Soul Food Fried Cabbage with Bacon
Ingredients
- 1 head fresh cabbage
- 4 slices bacon (chopped into pieces)
- ½ cup sliced onion
- ⅓ cup chopped red peppers
- ⅓ cup chopped green peppers
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
- 1 teaspoon Creole Seasoning
- salt and pepper to taste
Instructions
- Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips. Set the cabbage aside.
- Heat a skillet on medium-high heat and add the chopped bacon. Cook for 3-4 minutes or until the bacon is crisp.
- Use a slotted spoon and remove the bacon from the bacon. Reserve the bacon drippings.
- Add the onions, green peppers, and red peppers to the skillet. Saute' for 2-3 minutes until the onions are translucent and fragrant. Add in the minced garlic and stir.
- Sprinkle the Creole Seasoning, smoked paprika, salt and pepper to taste throughout.
- Top with the chopped cabbage. Add the cabbage in batches. It will wilt down a ton. Stir to ensure everything is combined. If you are using a small pan you will need to go slow until the cabbage wilts.
- Cover the skillet and lower the heat to low. Simmer for 15 minutes until the cabbage has wilted and softened.
- Serve with the cooked bacon.
Video
Notes
- You can substitute the Creole Seasoning for crushed red pepper if you wish.
- You can also substitute turkey bacon, sausage or smoked turkey if you wish. Andouille sausage works great. If you use turkey, you will probably have to add butter to your pan to fry the cabbage. Turkey bacon and smoked turkey, often do not produce as much oil for frying.
- 1 head of cabbage is a large amount and will produce 8 servings. You can use less cabbage if you wish.
Nutrition (displayed with net carbs)
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Lakia says
Amazing! We will definitely make this a part of our rotation.
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Devvon says
Even better the second and third and forth day!!! I ate it all by myself LOL.
staysnatched says
haha! YES! I love to hear that.
Jovan says
Who knew cabbage could be so flavorful! Absolutely loved this recipe. I paired it with the instant pot beef brisket (another Stay Snatched recipe) - an amazing combo I highly recommend!
staysnatched says
That's such a great combination!
Melis says
SOOOO good! I love cabbage but the rest of my family is not usually on board. They both had seconds (one adult and one 8 year old!). I had a pretty big head of cabbage and because the bacon was stuck together actually used 5 pieces....Will definitely make again!
staysnatched says
Awesome! I'm glad you enjoyed it!
Emily says
So simple, yet packed with flavor! Thanks for the amazing recipe, Brandi!
staysnatched says
You're welcome! Glad you enjoyed it.
Crystal says
This cabbage is delicious! Recipe was easy to follow & spot on. So much flavor and a perfect amount of kick!
staysnatched says
Glad you enjoyed it!
Abiola says
Comes together so easily yet so delicious. The crunch from the bacon makes it so perfect. Thanks for sharing.
staysnatched says
You're welcome. Very easy recipe.
Lindsay says
I’m always looking for ways to incorporate cabbage in but it gets so redundant and bland. This recipe is so delicious, healthy, flavorful, and truly captures the southern flavors I’m used to from growing up in Texas. Definitely keeping this quick and easy cabbage dish up my sleeve!
staysnatched says
Yes! Make it over and over.
Marcy says
Made this with leftover cabbage from St. Patrick’s Day. So good. My husband didn’t think he would like it and today was asking when we can have it again!
staysnatched says
So good to hear!
M.T. says
This cabbage was delicious. The only bad thing I can say is that we didnt have any leftover because everyone went back for seconds and thirds!
staysnatched says
I love to hear it!
Mohammed Noor says
LOVE YOUR BLOG AND YOUR RECIPES.
staysnatched says
I'm glad you enjoy them!
Stephanie Tholen says
Delicious yet again! Just tried this recipe. Added some all natural polish sausage to add some more protein and made it an entire meal. Thanks so much for another win, Brandi!
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Kelley York says
Delicious. Made with butter no bacon & added sausage. Great switch up from the broiled.
staysnatched says
Awesome. I'm glad you enjoyed it.
Linda says
Made this twice it is soooooo good! Thank you for the side recipes, it's still hard to plan out a nice menu without carbs. This cabbage side filled the bill perfectly. Served with air fryer chicken thighs and my husband really liked it also. Win win, you are a the bomb! Thanks again
staysnatched says
Wonderful! I'm glad you enjoyed it.
D. W. says
Made this for meal prep this week. This recipe is so easy to follow and yields great fried cabbage.
staysnatched says
Awesome! I'm glad you enjoyed it.
Heather says
One of the best cabbage dishes I’ve ever had! Paired amazingly with your smothered chicken.
staysnatched says
I'm glad to hear that!
Anonymous says
I add soy sauce to mine at almost end too....GREAT!!
staysnatched says
Thanks for sharing!
Mona says
Not gonna lie. I have always had a strong aversion to cabbage... but this here? So bomb. It's so filling and flavorful. You never miss Brandi!
staysnatched says
Wonderful, I'm glad you enjoyed it.
Heather says
Had this for lunch today with your southern smothered chicken - yum! A perfect pair. Thanks as always!
staysnatched says
Such a great pairing!
Cindy says
I've used this recipe for a long time. Love it!
staysnatched says
I'm glad you love it!
L. Petit says
Good on you for pushing dat bacon fat. Without the fat, you have no taste. Fat = Flavors😁.
staysnatched says
Yes!