Quick Fried Cabbage

Growing up, I thought cabbage was boring. It was that thing that showed up in coleslaw at picnics or boiled until it turned gray at church potlucks. Then I discovered fried cabbage with bacon, and everything changed. Suddenly, this everyday vegetable became something my family actually asked for at dinner.

The secret is cooking it low and slow with plenty of bacon and butter. The edges get a little crispy and golden while the inside stays tender. Add some Cajun seasoning and red pepper flakes, and you’ve got a side dish that’s anything but boring.

This recipe uses just one skillet and takes about thirty minutes from start to finish. The bacon adds a smoky flavor, and the onions get sweet as they cook down. It pairs well with pretty much any main dish, or you can eat it on its own with some cornbread.

What Kind of Cabbage Should I Use?

Green cabbage is the classic choice for fried cabbage and what most people reach for at the grocery store. That said, you can absolutely use savoy cabbage if you prefer a more tender, delicate texture, or even red cabbage if you want to add some color to your plate. When picking out your cabbage, look for heads that feel heavy for their size and have crisp, tightly packed leaves without any brown spots or wilting. One medium to large head should give you plenty for this recipe, and don’t worry about removing every single outer leaf – just peel away any that look damaged or dirty.

Options for Substitutions

This simple dish is easy to customize based on what you have in your kitchen:

• Bacon: If you don’t eat pork, turkey bacon works great here. You can also use smoked sausage sliced thin, or skip the meat entirely and add an extra tablespoon of butter for a vegetarian version.
• Butter: Olive oil or vegetable oil can replace the butter if needed. You’ll lose a bit of that rich flavor, but the dish will still turn out tasty.
• Green cabbage: Savoy cabbage or Napa cabbage both work well. Red cabbage is fine too, though it will change the color of your dish and takes a bit longer to soften.
• Cajun seasoning: Don’t have Cajun seasoning? Mix together paprika, garlic powder, onion powder, and a pinch of cayenne to get a similar flavor profile.
• Red pepper flakes: If you prefer less heat, cut the amount in half or leave them out completely. The Cajun seasoning already adds some spice, so the dish will still have flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with fried cabbage is overcooking it, which turns it into a mushy, unappetizing pile – you want the cabbage to still have a slight bite to it, so stop cooking once it’s tender but not limp.

Don’t crowd the pan with all the cabbage at once, as this creates steam instead of the nice caramelization you’re after – if your pan isn’t large enough, cook the cabbage in two batches for better results.

Another common error is adding the seasonings too early, which can cause them to burn in the bacon grease, so wait until the last few minutes of cooking to stir in your salt, pepper, Cajun seasoning, and red pepper flakes.

Finally, make sure you’re cutting the cabbage into uniform pieces so everything cooks at the same rate, and don’t throw out all that flavorful bacon grease – it’s the secret to making this dish taste amazing.

What to Serve With Fried Cabbage?

Fried cabbage is a great side dish that pairs perfectly with just about any protein you’re serving for dinner. I love serving it alongside pork chops, grilled chicken, or even a simple baked salmon since the bacon and Cajun flavors complement meaty dishes so well. If you want to make it more of a complete meal, add some smoked sausage or kielbasa right into the pan while the cabbage cooks. For a true Southern-style dinner, serve your fried cabbage with cornbread and black-eyed peas or mashed potatoes on the side.

Storage Instructions

Store: Keep your fried cabbage in an airtight container in the fridge for up to 4 days. It actually tastes great the next day once all those flavors have had time to hang out together. I like to pack it for lunch alongside some grilled chicken or sausage.

Freeze: You can freeze fried cabbage for up to 3 months in a freezer-safe container. Just know that the cabbage might be a bit softer when you thaw it, but the flavor will still be there. Let it cool completely before freezing to keep the best texture.

Reheat: Warm it up in a skillet over medium heat for the best results, stirring occasionally until heated through. You can also use the microwave, but the skillet method helps bring back some of that nice texture and keeps it from getting too mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 14-18 g
• Fat: 50-60 g
• Carbohydrates: 35-45 g

Ingredients

• 8 slices bacon
• 3 tbsp butter
• 1 large onion
• 1 large head cabbage (cut into 1-inch thick ribbons or chunks)
• salt to taste
• freshly ground black pepper to taste
• 3/4 tsp cajun seasoning
• 1/2 tsp red pepper flakes
• 1/4 tsp garlic powder

Step 1: Render the Bacon and Prepare the Aromatics

• 8 slices bacon
• 1 large onion, sliced
• 1 large head cabbage, cut into ribbons or chunks

Cook the bacon slices in a large skillet or Dutch oven over medium heat until they’re golden brown and crispy, about 8-10 minutes.

While the bacon cooks, slice the onion into thin half-moons and cut the cabbage into 1-inch thick ribbons or chunks—I find ribbons work better for even cooking and a more appealing texture.

Once the bacon is done, transfer it to a paper towel-lined plate to cool slightly, then chop it into bite-sized pieces.

Leave all the rendered bacon fat in the pan; this is liquid gold for flavor.

Step 2: Build the Aromatic Base

• 3 tbsp butter
• 1 large onion, sliced from Step 1

Add the butter to the bacon fat in the pan and let it melt over medium heat, about 1 minute.

Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.

This step is crucial—the onion and fat create a flavorful base that will coat the cabbage evenly.

Step 3: Add the Cabbage and Develop Flavor

• bacon from Step 1
• 1 large head cabbage from Step 1

Return the chopped bacon to the pan, then add the cabbage ribbons in batches, stirring to coat everything in the fat.

The cabbage will seem like a lot at first, but it wilts significantly as it cooks.

Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften and develops some golden-brown edges.

I like to let it sit undisturbed for a minute or two between stirs to build that caramelized flavor.

Step 4: Season and Finish

• salt to taste
• freshly ground black pepper to taste
• 3/4 tsp Cajun seasoning
• 1/2 tsp red pepper flakes
• 1/4 tsp garlic powder

Sprinkle the salt, black pepper, Cajun seasoning, red pepper flakes, and garlic powder over the cabbage.

Toss everything together thoroughly for about 1-2 minutes, allowing the spices to distribute evenly and bloom in the heat.

Taste and adjust seasoning as needed—the Cajun seasoning and red pepper flakes will give you a nice kick, so start conservatively if you prefer milder heat.

Quick Fried Cabbage

Delicious Quick Fried Cabbage recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Calories: 700

Ingredients Method

Ingredients

  

• 8 slices bacon
• 3 tbsp butter
• 1 large onion
• 1 large head cabbage (cut into 1-inch thick ribbons or chunks)
• salt to taste
• freshly ground black pepper to taste
• 3/4 tsp cajun seasoning
• 1/2 tsp red pepper flakes
• 1/4 tsp garlic powder

Method

 

1. Cook the bacon slices in a large skillet or Dutch oven over medium heat until they're golden brown and crispy, about 8-10 minutes. While the bacon cooks, slice the onion into thin half-moons and cut the cabbage into 1-inch thick ribbons or chunks—I find ribbons work better for even cooking and a more appealing texture. Once the bacon is done, transfer it to a paper towel-lined plate to cool slightly, then chop it into bite-sized pieces. Leave all the rendered bacon fat in the pan; this is liquid gold for flavor.
2. Add the butter to the bacon fat in the pan and let it melt over medium heat, about 1 minute. Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent. This step is crucial—the onion and fat create a flavorful base that will coat the cabbage evenly.
3. Return the chopped bacon to the pan, then add the cabbage ribbons in batches, stirring to coat everything in the fat. The cabbage will seem like a lot at first, but it wilts significantly as it cooks. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften and develops some golden-brown edges. I like to let it sit undisturbed for a minute or two between stirs to build that caramelized flavor.
4. Sprinkle the salt, black pepper, Cajun seasoning, red pepper flakes, and garlic powder over the cabbage. Toss everything together thoroughly for about 1-2 minutes, allowing the spices to distribute evenly and bloom in the heat. Taste and adjust seasoning as needed—the Cajun seasoning and red pepper flakes will give you a nice kick, so start conservatively if you prefer milder heat.