Skillet Fried Cabbage & Bacon
Fried Cabbage done right is a crisp tender southern side dish loaded with smoky bacon, tender onion and creole seasonings.
Print
Pin
Servings: 5 people
Ingredients
- 5-6 slices thick cut bacon, chopped
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 1 small head green cabbage
- 1 tablespoon light brown sugar
- ½ teaspoon all purpose creole seasoning, (or ¼ teaspoon red pepper flakes)
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper, generous
- 3-4 green onions, chopped
Instructions
- Remove 1-2 exterior leaves of the cabbage. Using a large chef's knife, cut the cabbage in half through the stem. Cut each half in half again. Remove the core of the cabbage by cutting off the stem ends of the quarters at a 45 degree angle. Then chop cabbage into 1-2 inch pieces. Set aside.
- Using a sharp knife, chop bacon into 1 inch pieces and cook in a large cast iron skillet or dutch oven. Remove bacon from skillet with a slotted spoon or tongs and let drain on a paper towel. Keep the hot skillet with the bacon drippings on the stove top.
- Add diced onion to the bacon drippings and cook until translucent. Add minced garlic and brown.
- Add chopped cabbage. Gently toss cabbage to coat with bacon drippings, onions and garlic. Add seasonings and gently toss again. Cook just until cabbage is crisp tender.
- Remove from heat. Add bacon and green onions. Toss again and serve immediately.
Notes
Make sure not to overcook the cabbage. If cooked too long, it will lose its structure and become mushy.
While using a pre-cut coleslaw mix might sound like a good short cut, if you like crisp tender fried cabbage, it does not work well. As a result, I don't recommend it.
Some recipes suggest using red cabbage as substitute for green cabbage. Red, or purple, cabbage has great structure which stands up well to the cooking process, but its flavor is a little bitter, and the color can bleed. I prefer standard green cabbage for this recipe.