This Southern fried cabbage is cooked in a skillet with crisp bacon, sweet onion, garlic, and a little smoked paprika. A splash of broth helps the cabbage soften, while the uncovered finish gives it tender leaves and golden edges. It makes a comforting side dish for Sunday supper or a weeknight meal.
Southern Fried Cabbage with Bacon
Course: Side DishCuisine: SouthernKeep the screen of your device on
Ingredients
6 slices bacon, chopped
1 medium yellow onion, thinly sliced
1 large green cabbage (2½–3 pounds), cored and chopped
1 tablespoon butter
2 cloves garlic, minced
¼ cup chicken broth or water
½ teaspoon black pepper
¼ teaspoon smoked paprika
Salt, to taste
Pinch of red pepper flakes, optional
Directions
- Cook the bacon in a large skillet until crisp. Transfer it to a plate and leave about 2 tablespoons of drippings in the skillet.
- Add the onion and cook in the drippings for about 4 minutes. Stir in the butter.
- Add the cabbage in batches, stirring as it begins to wilt. Stir in the garlic, black pepper, smoked paprika, and optional red pepper flakes.
- Pour in the broth. Cover and cook for 5 minutes, then uncover and cook for 8–12 minutes, stirring occasionally, until the cabbage is tender with golden edges.
- Stir the bacon back in. Taste and add salt as needed. Serve warm.
Recipe Notes
Use chicken broth for extra savory flavor or water for a simple skillet side. Cabbage size and skillet heat can affect the cook time, so cook until it reaches the tenderness you like and adjust the salt after stirring the bacon back in.
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