Southern classics such as this fried cabbage, is in fact the way to introduce cabbage to even the pickiest of eaters.
Cabbage, along with Spring Greens and Brussels Sprouts, probably have the worst reputation of any vegetable. They’re the classic example of the vegetable hated by both kids and adults, only eaten because they’re so good for you.
Its not surprising really – I am sure we have all eaten really awfully cooked cabbage, greens or sprouts at one time or another … overcooked, watery, tasteless, colourless…It’s no wonder that generations of children rebel!
However, you can use the cooking magic to turn their thoughts around, these green vegetables can be really tasty. How ??! Did i mentioned bacon ?? ( Everything is always better with bacon, right? ) Yes, this recipe calls for bacon and bacon grease which is part of what makes it a truly Southern dish in my opinion, while using bacon grease might not be the healthiest of choices it is the most flavorful.
Even if you don’t think you like cabbage you definitely have to give this recipe a try, with a good reason, because it’s absolutely delicious, very easy to make and hearty enough to be a meal on it’s own. let’s face it…..how can you go wrong with bacon, garlic and onions?
- 6 slices bacon
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large head cabbage, cored and sliced
- 1 tablespoon salt, or to taste
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon paprika
- Carrots optional
- Cook the bacon in a large skillet over medium heat until crispy and cooked through.
- Remove the bacon and place it on paper towels to drain. Chop into crumbles.
- Stir garlic and onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender.
- Now add the cabbage immediately and continue cooking for another ten minutes, or untill softened.
- Add the bacon crumbles on top, ⅓ cup of water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika.
- Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals.
- Taste and re-season if needed. Serve immediately. Enjoy.
- Note - do get some carrots in the mix, that just adds a little something extra to the dish.
very similar to something my mum used to make. Mum also added cooked spareribs and rice, Aah! Memories!
All I can say is wow!! This is so perfect for the diet I need to be on. I would encourage anyone to give this a try, you won’t be disappointed.
I just made this tonight with Sriracha chicken. The cabbage recipe was a delicious hit! Thank you so much for the recipe. I found it on Pinterest! I will definitely make this again. Yum Num num num yum! The only thing I did different is sub chicken broth for water but your seasoning selection of paprika – garlic & bacon is what makes this so good.
Hi Elizabeth,
Love hearing that and I’m glad that you like it !
Thank you and Happy Thanksgiving!
The first time I had f ried cabbage was on a buffet at a Mexican restaurant. That was at least 30 years ago. Jose’s in Cleburne ,Texas. I sometimes put a few jalapeños in mine.
Delicious! Cooked this for my Dad and he loved it. I added chopped celery, chicken broth, and cooked Kluski noodles!
Noticed that you didn’t mention the carrots in your recipe. I assume they go in with the cabbage.
This dish will be a perfect side dish for this weekends Retirement Party for a friend. It sounds scrumptious!!! Thank you so much for sharing your recipe.
I have not tried this recipe, yet. But I printed it & I will. I have tried a very, very similar recipe and my recipe also called for a large head of cabbage. Instead, I used a medium sized head of cabbage, and 10 stalks of Baby Bok Choy. My husband & I loved it. So the next time I made it I used a whole lb. of bacon, a large head of cabbage and 15 stalks of Baby Bok Choy. We love cabbage of all kinds, but this was the first time we both had it fried. We both like it that way best.
I cannot rate this recipe as I haven”t tried it. But the one I did try, I”d give it 4 stars out of 5..
I made it a 5 star dish.
Great recipe!