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Southern-Style Bacon Fried Cabbage

This Southern-Style Bacon Fried Cabbage transforms humble cabbage into a savory, slightly tangy side dish bursting with crispy bacon flavor and silky butter richness. It’s a quick and comforting recipe that elevates any meal, making it a perfect companion for Southern classics like fried chicken or pork tenderloin.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cabbage cut into bite-size chunks or use a bag of pre-shredded cabbage
  • 3-5 slices bacon chopped
  • 1 medium onion chopped
  • 2 tablespoons butter
  • 1 dash apple cider vinegar adjust to taste
  • salt to taste
  • pepper to taste
  • 3 dashes hot sauce optional

Equipment

  • Medium pan with high sides
  • Cutting board
  • Knife

Method
 

  1. Chop the bacon into pieces. In a medium pan with high sides, cook the bacon over medium-high heat until it becomes crispy and the fat is rendered. For an extra burst of flavor, add about a tablespoon of water to deglaze the pan and scrape up the browned bits.
  2. Add the butter and chopped onion to the bacon fat. Sauté for 2-3 minutes until the onion softens and turns translucent.
  3. Add the cabbage along with salt and pepper to taste. Toss well so each piece of cabbage gets coated with the flavorful bacon fat and butter mixture.
  4. Reduce the heat to low, cover the pan, and let the cabbage cook until it reaches your preferred tenderness. If the pan starts to look dry, add a small splash of water, being careful not to steam the cabbage.
  5. Once the cabbage is cooked to a slightly crisp yet tender consistency, finish by stirring in a dash of apple cider vinegar and, if desired, 3 dashes of hot sauce. Taste and adjust the salt and pepper as needed before serving.

Notes

This recipe is full of room for creativity. You can substitute bacon with smoked turkey or ham for a lighter version, or create a vegetarian twist by using olive oil and smoked paprika. If you don’t have apple cider vinegar, white vinegar or a squeeze of lemon juice works well. The dish pairs beautifully with Southern classics like cornbread, fried chicken, or mashed potatoes, making it a versatile addition to any meal.