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Southern Fried Cabbage

Southern fried cabbage cooks cabbage with crisp bacon and softened onion in a Dutch oven, then finishes with browned, tender edges. It makes a savory Southern-style side dish with just a handful of ingredients.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 1 yellow onion medium, thinly sliced
  • 1 green cabbage medium head (about 2 1/2 pounds), cored and cut into 1-inch pieces
  • 0.25 cup water
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Cook the bacon in a 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons of fat in the pot.
  3. Add the onion and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  4. Add the cabbage by handfuls, stirring as it wilts to make room.
  5. Add the water, salt, and pepper.
  6. Cover and cook over medium-low heat for 8 to 10 minutes, stirring once.
  7. Uncover and cook for 8 to 12 minutes, stirring occasionally, until the cabbage is tender with browned edges.
  8. Stir the cooked bacon back into the cabbage and serve.

Notes

For browned edges, let the cabbage sit against the hot pot between occasional stirs. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cabbage softens. Turkey bacon can be used as a lighter swap.