Hey y’all, welcome back to YumsJunction! In today’s post, I’ll be showing you guys a very easy recipe on how to make fried cabbage. Like seriously, it is so easy, yet so good!
If you want to see how to make it, just keep reading. Without further ado, let’s make it!
Table of Contents
Why You’ll Love This
- Flavor Packed: You are going to be obsessed with this side dish because it is packed with flavor and it’s got a little kick of spiciness!
- Super Fast: You can get it prepped in less than 15 minutes.
- Zero Mush: There is zero mushy cabbage here. We’re cooking it down with crispy bacon and simple seasonings, letting the cabbage do its own thing. It tastes amazing!
What You’ll Need
Special Equipment
- Large skillet with a tight-fitting lid
- Cutting board and chef’s knife
- Large bowl or colander (for washing the cabbage)
- Slotted spoon or tongs
The Ingredients
- ½ head green cabbage
- 6 slices bacon, chopped
- 1 tbsp minced garlic (fresh)
- ½ red bell pepper, roughly chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 cube Maggi seasoning (or 1 tsp chicken bouillon)
- ½ tsp dry red pepper flakes
- Hot sauce (optional, to taste)
Let’s Get Cooking!
1. First Things First: Prep That Cabbage!
Alright, to get started, grab one whole head of cabbage, but honestly? You will only be using half of that because it’s going to make a lot, especially if it’s just for one person, haha!
Remove the core just like that, and then give the cabbage a rough chop. You don’t want to chop it too thin, okay? Just roughly chop it here and there because many people like to feel the cabbage in their mouth, you know? You don’t want to cut it too small.
Leftover Cabbage Tip: Since you only need half a head for this recipe, don’t let the rest go to waste! You can use the other half to elevate your next meal with this gorgeous Treating Cabbage Like a Steak: Brown Butter & Miso Sabayon! or turn it into a gut-healthy batch of Fermented Cabbage (sauerkraut).
2. Wash It Up
Once you’re done chopping it up, put it in a bowl or colander and give it a rinse. I don’t know why people don’t wash their cabbage, but I always have to wash mine! So yeah, just give it a nice rinse.
3. Get That Bacon Crispy!
Grab your chopped bacon. You are going to add the bacon to a cold skillet and then turn on the stove to medium for it to start cooking. Cooking from a cold start helps render the fat perfectly. I know you guys want it to be nice and crispy, so that’s what we are going for!
Once it is nice and crispy, use a slotted spoon to remove it and set it aside.
4. Sauté the Aromatics
In the same skillet, please do not throw away your oil, just add your fresh minced garlic directly into the bacon grease. You can use garlic powder if you want, but I like the fresh flavor. Sauté that minced garlic for about 30 seconds until fragrant.
5. Add the Veggies
Toss the chopped cabbage right in there, just like that. Next, add your chopped red bell pepper. I had some in the fridge just sitting around, so I just tossed it in there!
6. Season It Up!
Now you’re going to season your cabbage. Honestly, whatever seasoning you’re comfortable with, just go for it! But I always go for mine with black pepper, onion powder, garlic powder, and a little bit of Maggi seasoning just for some flavor. (You can use chicken bouillon if you prefer). Toss in some dry red pepper flakes for a kick. Give everything a good stir to coat the cabbage in the seasonings and bacon grease.
7. Please, NO Water!
Now, you will NOT add any water to this cabbage. I personally don’t like adding water, it’s just me, okay? No water added! Then, add that crispy bacon right back to it.
This lets the cabbage fry in the bacon fat instead of boiling, which is exactly how classic fried cabbage keeps a nice tender bite.
8. Let It Simmer and Get Tender
Now you are going to cover the skillet with a tight-fitting lid and let it simmer for about 15 to 20 minutes, or until all your cabbage is nice and tender. Again, just cover it and set your heat on low or medium-low. The cabbage will release its own moisture perfectly.
About halfway through, give it a stir to see how it’s doing, then cover it some more for the final cooking.
9. Serve
And basically… that is it! Once it’s tender, remove from the heat. So easy, guys! So good. I seriously love fried cabbage. I usually add some hot sauce to mine right at the end. Enjoy!
Craving More Cabbage Recipes?
If you’re looking for more quick and delicious ways to level up your dinner routine, you definitely need to try these next:
- Craving seafood? Check out this Super Quick & Easy Stir-Fried Napa Cabbage with Shrimp!
- Want ultimate comfort food? Try your hand at these delicious, homemade Cabbage Dumplings.
If you like this recipe Explore more recipes
FAQs
Why don’t you add water to fried cabbage?
I never add water to my fried cabbage! As the cabbage cooks down under the lid, it naturally releases its own moisture. If you add water, you risk boiling the cabbage, which makes it super mushy. We want to fry it in that delicious bacon grease so it keeps a little bit of bite to it!
Do I really need to wash the cabbage?
Yes! I don’t know why people don’t wash their cabbage, but I always have to wash mine. Dirt and grit can hide right under those outer leaves. Just give it a rough chop, throw it in a colander or a bowl, and give it a nice rinse.
Can I use turkey bacon instead of pork bacon?
You sure can! Just keep in mind that turkey bacon is much leaner and won’t produce as much grease. If you swap it out, you might need to add a little bit of butter or olive oil to the pan so you have enough fat to properly fry the cabbage and garlic.
What can I use instead of Maggi seasoning?
If you don’t have Maggi sitting in the pantry, chicken bouillon is the perfect swap! You can use about a teaspoon of powdered bouillon or crush up one bouillon cube. It gives the cabbage that same rich, savory flavor.
Crispy Bacon Fried Cabbage (Southern Style)
Course: SidesCuisine: Southern-InspiredDifficulty: Easy4
servings10
minutes20
minutes180
kcal30
minutesThis easy fried cabbage recipe uses crispy bacon and zero water for the perfect tender-crisp texture. A classic Southern side dish that’s ready in 30 minutes.
Ingredients
- Equipment Needed
Large skillet with lid
Cutting board
Large bowl for rinsing
- Full Ingredients List
½ head green cabbage (approx. 400 g)
6 slices bacon, chopped (approx. 170 g)
1 tbsp minced garlic
½ red bell pepper, chopped
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
1 cube Maggi seasoning (or 1 tsp chicken bouillon)
½ tsp dry red pepper flakes
Hot sauce (optional)
Directions
- Remove the core from the cabbage and roughly chop it into bite-sized pieces. Do not chop too thin. Rinse the cabbage in a bowl or colander and drain well.
- Add chopped bacon to a cold skillet, then turn the heat to medium. Cook until nice and crispy. Remove bacon and set aside. Do not drain the bacon grease.
- Add minced garlic to the bacon grease and cook for 30 seconds until fragrant.
- Add the rinsed cabbage and chopped red bell pepper to the skillet.
- Season with black pepper, onion powder, garlic powder, Maggi (or chicken bouillon), and dry pepper flakes. Stir well. Add the crispy bacon back in. (Do not add water.)
- Cover the skillet, reduce heat to low or medium-low, and simmer for 15 to 20 minutes, stirring halfway through, until cabbage is tender but not mushy.
- Serve hot with a dash of hot sauce if desired.
Notes
- The Secret to the Texture
Do NOT add water to the pan. The cabbage will naturally release its own moisture as it cooks under the lid, keeping it tender without turning mushy. - Bacon Tip
Starting bacon in a cold pan helps the fat render out slowly, giving you maximum bacon grease to fry the cabbage in and extra-crispy bits. - Swaps
If you don’t have Maggi seasoning, chicken bouillon works perfectly to give it that deep savory flavor. - Storage
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days, and reheat in a skillet for the best texture.
