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Southern Fried Cabbage

Southern fried cabbage with tender, caramelized edges and crispy bacon pieces. Sautéed onion and garlic first, then cooked until golden in a skillet and finished with a splash of apple cider vinegar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bacon and vegetables
  • 6 bacon chopped
  • 1 yellow onion medium, sliced
  • 1 green cabbage medium head, cored and chopped
  • 2 clove garlic minced
Seasonings and finish
  • 2 tbsp butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 tsp sugar
  • 1 tbsp apple cider vinegar

Equipment

  • 1 cast iron skillet

Method
 

Cook bacon and soften onion
  1. Cook the bacon in a large cast iron skillet over medium heat for 8 minutes until crisp, then remove and leave the drippings in the pan.
  2. Add the onion to the drippings and cook for 5 minutes until softened; stir in the garlic for 30 seconds.
Fry cabbage until caramelized
  1. Add the cabbage and butter to the skillet, then stir in the salt, black pepper, red pepper flakes, and sugar to coat evenly.
  2. Cook for 12-15 minutes, stirring occasionally, until the cabbage is tender and caramelized at the edges.
Finish and serve
  1. Stir in the apple cider vinegar and fold in the crispy bacon, then serve warm.

Notes

For the most caramelized edges, let the cabbage sit undisturbed for short moments between stirs during the 12-15 minute cooking window. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in a skillet. Freezing is not recommended because cabbage texture can soften too much. If you want a lower-sodium option, reduce the salt to 1/2 tsp while keeping the pepper and vinegar for balance.