Did you know that a cup of cabbage has about 15 calories? So if you are on a diet or just looking for a vegetable that will fill you up, you should put cabbage on your list, like our Southern Fried Cabbage here. Not only is this dish fabulicious, but it’s also gluten-free, low-carb, and keto-friendly. Oh yes! 👌
Spice it up with pepper flakes and or chili, and you’re set. Another ethnic way of making this is using crayfish or smoked fish. I made this all the time using these rustic ingredients and tomatoes. And it was always a hit.
Contents…Recipe Ingredients |
Imma’s Southern Fried Cabbage Recipe
I’m telling you, this fried cabbage is absolutely delicious and so easy to make! It features garlic, bacon, and onion as its flavor base. And to make it more scrumptious, you can add smoked sausage or repurpose your leftover smoked turkey and ham to add to our dish. Oh, I tried it with all of them, and I loved it all. ❤
Fried Cabbage Recipe Ingredients
Not only our recipe today is delicious and packed with nutrients, but it’s also ready to serve in less than 30 minutes. Not to mention with a fairly short list of ingredients and these are:
- Cabbage – I prefer my cabbage with a little crisp, so I make sure not to overcook it. Also, overcooking your veggies removes their essential nutrients and diminishes their flavors. I also have an easy way to cut cabbage to save time.
- Bacon – Like cheese, bacon is a wonder ingredient. You add it and instantly boost the flavor of any dish. Yum!
- Spices – Oh, the classic sauteing duo – garlic and onion, we need them to make our cabbage stir fry naturally savory. Plus, paprika, Immaculate Bites Creole Seasoning (salt-free), and my secret ingredient, Worcestershire sauce, amplify the flavor while adding an iconic Southern touch. And, of course, a kick of heat from pepper flakes completes our fried cabbage recipe. I suggest sauteing the seasonings in butter to add an exceptional flavor to our dish.
How to Make Southern Fried Cabbage
Prep the Cabbage and Bacon
- Slice or Chop cabbage and set aside. (Photo 1)
- Saute the Bacon – In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Set aside, reserving about ¼ or more for garnish. The rest goes in when adding the onions. (Photos 2-4)
- Reserve Bacon Drippings – Reserve a tablespoon or two of the bacon drippings. (I save the rest in a heat-proof jar to fry eggs in the morning.)
Saute All the Ingredients
- Add Butter, then add the onions, garlic, paprika, and Creole seasoning. Let it simmer for about 2 minutes, occasionally stirring to prevent burning. (Photos 5-7)
- Add Cabbage and Simmer – Then add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover, and let it cook for 10-14 minutes or more, depending on preference. (Photo 8)
- Season – Add the bacon and season with Creole seasoning, salt, and pepper flakes. (Photos 9-10)
Recipe Variations
- More Veggies – You can add more veggies as you please. Such as carrots, celery, potatoes, and bell pepper. Just like our vegetarian dish here, Ethiopian Cabbage. That’s how versatile our recipe for fried cabbage is. 👌
- Tomato-Based Sauce – Add a combination of sweet and tangy flavors to our soup base with the addition of tomato sauce or fresh tomatoes, like what I did here in Sauteed Cabbage and Sausage.
- Meat Options – Fried cabbage and sausage is also one of my favorite variations of this recipe. You can also try it with Shredded Chicken and Pulled Pork. Or with seafood gems, such as shrimp, squid, fish, mussel, oyster, scallop, crab, lobster, etc. See Jamaican Cabbage and Shrimp.
Tips and Tricks
- Add about a teaspoon of sugar to balance the bitterness and make it more kid-friendly without taking away the smoky flavor.
- Don’t overcook the cabbage. Turn the heat off when the cabbage becomes a little translucent. It will continue to cook due to the residual heat.
- Just leave out the bacon and use olive oil instead of butter to enjoy it as a vegan or vegetarian version.
Serving and Storage Instructions
There’s no need to make our Cajun Fried Cabbage in advance since it’s ready in 30 minutes. But you can make it a day or two ahead of time and reheat it by simmering it in a saucepan or the microwave in 30-second blasts until it’s the temperature you want. Served hot next to Southern fried chicken and cornbread is the way to go.
- Store – Transfer the leftover cabbage stir fry in an airtight container or freezer-safe bag. Don’t forget to cool completely before storing.
- Refrigerate – You can store cabbage in the fridge for up to four days. Discard immediately if it starts to smell funky or gets slimy.
- Freezer – If properly stored, it will keep in the freezer for up to six months or more. Thaw the frozen cabbage in the fridge overnight when ready to serve.
- Reheat – You can use a microwave to reheat a small serving of our friend cabbage. You reheat a small serving of our fried cabbage in the microwave. Or reheat in a pan over medium-low heat until heated through, occasionally stirring to prevent scorching.
FAQs
You can add any meat you like, though I admit pork and beef go best. My favorites are ham, sausage, or bacon, but leftover chicken works, too. And, of course, you can also try it with seafood, like shrimp, fish, and crab.
The healthiest way to eat cabbage is not to overcook it to enjoy its optimal health benefits. Also, other ingredients affect how healthy the cabbage dish is. I mean, bad fats, sugars, and other not-so-healthy ingredients don’t help, do they?
What to Serve with Fried Cabbage
Fried Cabbage makes a great entree if you put enough bacon. 😉 Seasoned rice or hot water cornbread makes a lovely pairing. Or you can also be served as a side dish to these equally mouthwatering dishes below.
More Veggie Recipes to Try
- Cabbage Roll Casserole
- Spinach Pie
- Instant Pot Black Beans
- Sauteed Brussels Sprouts
- Roast Potatoes and Carrots
Watch How to Make It
[adthrive-in-post-video-player video-id=”HdaMhbn6″ upload-date=”Tue Aug 07 2018 11:39:31 GMT+0000 (Coordinated Universal Time)” name=”Southern Fried Cabbage” description=”Southern Fried Cabbage – Simple, tasty , flavored with garlic and bacon -Ready in less than no time. Fried cabbage is actually a mixture of sautéing, and/or stewing, being cooked low and simmered in its own juices, rather than fried quickly. It is really not “Fried” so don’t be alarmed!”]
This blog post was first published in August 2016 and has been updated with an additional write-up, new photos, and a video.
Fried Cabbage
Ingredients
- 6 strips or more bacon, cut in 3-4 pieces each
- 1-2 tablespoons (14-28 g) butter or cooking oil
- 1 medium onion, chopped
- 2 teaspoons (10 g) garlic, minced
- 1 teaspoon (2 g) paprika
- 1 teaspoon (4 g) Creole seasoning, adjust to taste
- 1 medium to large head cabbage, chopped (about 10-12 cups)
- 1 teaspoon (4 g) Worcestershire sauce or chicken bouillon, adjust to taste (optional)
- ½ teaspoon (1 g) white pepper
- 1 teaspoon (2 g) pepper flakes, or more (optional)
Instructions
- Slice or chop cabbage and set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Set aside, reserving about ¼ or more for garnish. The rest goes in when adding the onions.
- Reserve a tablespoon or two of the bacon drippings.
- Add butter, then add the onions, garlic, paprika, and Creole seasoning. Let it simmer for about 2 minutes, occasionally stirring to prevent burning.
- Then add the cabbage, Worcestershire sauce, and white pepper. Heat it to a simmer, cover, and let it cook for 10-14 minutes or more, depending on preference.
- Add the bacon and season with Creole seasoning, salt, and pepper flakes.
Tips & Notes:
- Add about a teaspoon of sugar to balance the bitterness and make it more kid-friendly without taking away the smoky flavor.
- Don’t overcook the cabbage. Turn the heat off when the cabbage becomes a little translucent. It will continue to cook due to the residual heat.
- Just leave out the bacon and use olive oil instead of butter to enjoy it as a vegan or vegetarian version.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
HW says
Yum! The whole family agrees that tonight’s dinner was so delicious! Made this and your black eyed peas with corn bread. We typically stick to California cuisine so this was a huge flavor change for the better. Even my pickiest kid enjoyed. Thank you for sharing
Imma says
Thank you:) There’s more to come, so stay tuned
Mel Bell says
We tore this cabbage up. 🙂 Easy to make. I don’t like Worcestshire Sauce, so I used the chicken bouillion instead. Delicious. Thank you for sharing your recipes.
Imma says
Good to hear about your customization:) Thank you for your amazing feedback!
Machelle hughes says
I going to try this recipe, it will work perfectly with my Sunday dinner.
Amina says
Yeah, that’s a brilliant idea. I am sure it would be a splendid dinner and you will receive a lot of appreciation for being the best cook;), don’t forget to share your best moments with:)
Mary Spain says
I made this recipe today and it’s one of the best I’ve tried.
5 Star quality for sure!
Amina says
Sounds Amazing. You can try some more recipes I am sure you would like them.
Geraldine says
My family love this recipe. We all went back for seconds some for thirds.
Do you have a cookbook?
imma africanbites says
Woohoo! Glad to hear that, Geraldine. As for my cookbook, it’s still in the works. Will surely announce it here once it’s available. 🙂
Katey says
I am always amazed by what I find on your site! I was introduced to fried cabbage 25 years ago in Lesotho, Africa while in the Peace Corps. I have never forgotten how versatile it is and make it quite often using bags of cole slaw mix from the grocery. I will definitely try this version! Thank you so much!
imma africanbites says
Yes, please. Can’t wait for you to try this, Katey. Enjoy!
Erin Sullivan says
I made this for my son, his girlfriend, and myself and it was a hit! I always add more garlic & onion because I just love it, apparently I got too excited with the heat (all the Cajun and red peppers) for the “kids” but I LOVED IT!!! I’m making my grocery list as we speak so I can make it again tomorrow!
ImmaculateBites says
YESS! Thanks for taking time to share this with us.
Melissa Griffin says
So amazing! Great recipe!
ImmaculateBites says
Thank you!
Jaimee says
Happy New Year to me! I was lucky to have found this recipe to make for my traditional family “new year” meal. It’s definitely my new favorite way to make cabbage. Thank you!
ImmaculateBites says
Happy New Year to you Jaimee! So happy to hear it works out well for you.
Amber GG says
Do not make this. I’m warning you. You will wind up craving it every day. SO delicious. I have tweaked it and am bringing more friends to the dark side. YUMMMMMM!
ImmaculateBites says
Hahaha! Thanks for the feedback Amber- So thrilled it worked out well for you.
Samara says
What tweaks did you make?
Dereck says
I am not big on cabbage, but I really like this recipe. Tweaked it just a bit, I used Smoked Hot Spanish Paprika and omitted Red Pepper Flakes. You still get that fiery tingle but the Spanish Smoked Paprika has a great smoky flavor that plays well with the bacon. Only other tweak was a teaspoon of sugar because that is the way my Mother did it to get that bitterness and sulfur out that I do not care for.
imma africanbites says
Thanks for sharing those tips, Dereck!
Mary says
Hi Imma. I just finished a bowl of the cabbage over a bed of rice and it almost reminded me of my mother’s cabbage (that’s a high compliment). My mother is from Louisiana and I enjoy her old-school southern style of cooking. Typically I call her and ask her how to cook certain foods but instead I tried your recipe and fell in love with it. Shhhh. Don’t tell momma. Lol
ImmaculateBites says
Hi Mary,
Thank you so much for giving it a try . So happy to hear it working out well for you
P,s. My lips are sealed – ZIP.
Jennifer Scola says
What’s y’all’s favorite creole seasoning brand? I didn’t have any so just made it up from some old recipes. It’s not quite done but I’ll let you know how it turns out. Waiting on these ham hocks to cook so I can make your collard greens. Had them last year on New Year’s Day and OMG they were wonderful. Jenn
Gloria Farrow says
Great recipe with just the right amount of spice. I did add a few more cloves of garlic because we love it. This will become my “go to” for cabbage.
imma africanbites says
Glad you like it, Gloria! 🙂
Kathy Del Vacchio says
Just stumbled on your site today and made this cabbage and your cornbread…so good! Thank you!
imma africanbites says
Awesome! Glad you like it, Kathy!
Scott gresser says
That is very good. I use a pound of bacon per head of cabbage. I mince the bacon before I saute it. Then, I drain the crispy bacon keeping the grease. I saute the cabbage, minced garlic and julienned onions for 6 minutes in a huge pan and put it into a big bowl. I love spice, so I splash some of my home made Carolina reaper sauce onto the cabbage mixture and toss witth the crispy bacon. This goes great with my bonless, skinless chicken thighs which I pound out, rub with adobo seasoning, let rest for 2 days and then dust in flour, eggwash then garlic bread crumbs. I fry those chicken steaks in peanut oil at 325 degrees for 6 minutes… Try that!
ImmaculateBites says
This makes me so happy Scott! Thanks for trying this out . Also appreciate all the tips . Take care!