Southern Fried Cabbage
Servings: 8 Servings
Ingredients
- 8 slices bacon chopped
- 1 medium white onion diced
- 3 garlic cloves minced
- 1 small head of green cabbage sliced into thin strips (about 10 cups or 2 pounds)
- 1 teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon Cajun seasoning or more to taste
- ¼ teaspoon smoked paprika optional
Instructions
- Heat a large pan over low-medium heat. Add the bacon and cook until the desired crispiness is reached. Use a slotted spoon to remove the bacon to a paper towel lined plate.8 slices bacon
- Drain all but 3 to 4 tablespoons of bacon grease. Add the onions and cook until they begin to soften then add the garlic. Continue cooking for an additional 30 seconds.1 medium white onion, 3 garlic cloves
- Begin adding the cabbage a little at a time until you’ve added about half the cabbage. Season with salt, pepper, Cajun seasoning, and paprika if using.1 small head of green cabbage, 1 teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon Cajun seasoning, ¼ teaspoon smoked paprika
- Cook the cabbage until it shrinks slightly then add the remaining cabbage a little at a time.
- Stir the cabbage frequently so it has a chance to mix with the seasonings and touch the heat on the bottom of the pan.
- Once the cabbage shrinks significantly, add the bacon back to the pan, taste, and adjust the seasoning if necessary.
- Serve warm! Scroll up and see post for tips, FAQs, and storage information.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of fried cabbage. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Southern Fried Cabbage
Serving Size
1 cup
Amount per Serving
Calories
211
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
25
%
Cholesterol
28
mg
9
%
Sodium
302
mg
13
%
Carbohydrates
8
g
3
%
Fiber
3
g
12
%
Sugar
4
g
4
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
