Southern Fried Cabbage

Prep Time
Cook Time
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"There are dozens of versions of this southern classic, but this is how my family always makes it (usually for Mardi Gras celebrations!). It's an easy dish to prepare, and it can be served as a main dish or a side dish. (When I serve it as a main dish, I usually include the andouille sausage, so it's more filling. But when I want to serve it as a side dish, I usually omit the sausage and use just bacon so it provides a splash of color--and of course, for that requisite bacon deliciousness). But the combination of the vinegar and brown sugar provides a really nice sweet and tangy contrast that spices up the cabbage and apple base of this recipe. I hope you like it! For yield, the recipe is about 4 servings as a main dish, and it'll be about 6 to 8 servings as a side dish."

Original recipe yields 4 servings


  • Serving Size: 1 (224.2 g)
  • Calories 276.8
  • Total Fat - 17.2 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 39.8 mg
  • Sodium - 935.8 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 3.7 g
  • Sugars - 12 g
  • Protein - 13.1 g
  • Calcium - 62.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 44.2 mg
  • Thiamin - 0.2 mg

Step 1

In a large skillet over medium heat, cook the bacon (and andouille sausage, if you're including it) until done, about 4 to 5 minutes or so. Stir occasionally, to ensure even cooking. Transfer the cooked bacon and sausage to a platter, but leave the fat in the skillet.

Step 2

Cook onion in the hot fat for about 3 to 4 minutes or until onion pieces are soft but not yet transparent.

Step 3

Stir cabbage, Creole seasoning, salt, pepper, vinegar and brown sugar into the onion mixture, and cook over medium-low heat, stirring frequently, for about 20 to 30 minutes or until the cabbage is softened.

Step 4

Stir apple chunks into the cabbage mixture, and cook another 4 to 5 minutes or until the apple pieces are tender and heated through. Serve immediately while still hot.

Tips & Variations

No special items needed.