Southern Fried Cabbage Recipe

A skillet filled with cooked cabbage, red peppers, and crispy bacon pieces, placed on a white surface next to a black-and-white checkered towel.

This southern fried cabbage recipe is a quick one-skillet side dish made with crisp bacon, tender Napa cabbage, sweet red pepper, and chicken broth. The cabbage cooks down in savory bacon drippings and chicken broth for rich flavor and balanced texture. Ready in about 35 minutes, it works well for weeknight dinners or holiday meals.

Course Dinner, Lunch

Cuisine American, Southern

Keyword bacon, one-skillet, quick, savory

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 377

Author Gina Dickson

Equipment

Lodge Blue Cast Iron Skillet

Ingredients

12 slices bacon
2 tablespoons bacon drippings save from cooking the bacon
2 tablespoons butter
1 onion medium, peeled and chopped
1/2 cup sweet red pepper diced into small pieces
1 teaspoon minced garlic
1 1/2 pounds Napa cabbage chopped - It will cook down, so you need enough to fill up a big skillet.
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Cajun seasoning optional - more if you like it spicy
1/2 cup chicken broth

Instructions

Cook the Bacon and Base

Cook the bacon until crisp. Remove it from the pan and drain on a paper towel. Set aside.
12 slices bacon
Pour off excess bacon drippings, reserving 2 tablespoons in the pan.
2 tablespoons bacon drippings
Add the butter to the reserved bacon drippings and let it melt.
2 tablespoons butter

Cook the Cabbage

Add the onion, sweet pepper, garlic, cabbage, salt, black pepper, Cajun seasoning, and chicken broth to the pan.
1 onion, 1/2 cup sweet red pepper, 1 teaspoon minced garlic, 1 1/2 pounds Napa cabbage, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon Cajun seasoning, 1/2 cup chicken broth
Stir to combine, then cover and cook over medium-low heat until the cabbage reaches your preferred tenderness.

Finish and Serve

Remove the pan from the heat.
Crumble the cooked bacon over the top.
Season with salt and pepper to taste.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat until warmed through, stirring occasionally. You can also microwave in short intervals, stirring between each, until heated evenly.
Freezing: It can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating, but keep in mind the cabbage will be softer after freezing and thawing.

Nutrition