Southern Fried Cabbage

4-6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This dish is commonly known as "fried" cabbage, even though it's usually a mixture of sautéing, and braising or stewing, being cooked low and simmered in its own juices, rather than being flash fried. We love it down here in the south, and have it often as a side, but sometimes I even make it and have a bowl for lunch or dinner. No matter how you have it, it's darn good! Variations: Substitute a good Andouille or smoked sausage, or ham, sliced or chopped, for the bacon. Can also add in chopped fresh tomatoes or one can of stewed tomatoes, cut up, to the cabbage. You can use your kitchen shears to cut them up right in the can. You can also use one can of Rotel or regular diced tomatoes, and add about 1/2 of a green pepper, chopped with the onion, if desired. Originallly from Deep South Dish."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (274.2 g)
  • Calories 216.4
  • Total Fat - 14.4 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 37.1 mg
  • Sodium - 844.1 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 5.1 g
  • Sugars - 9.7 g
  • Protein - 5.8 g
  • Calcium - 109.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 122.5 mg
  • Thiamin - 0.2 mg

Step 1

Chop the bacon and cook until the fat is rendered.

Step 2

Add 2 tablespoons of the butter and the onion, and saute about 4 minutes.

Step 3

Add a splash of water to the bottom of the skillet to deglaze the browned bits in the bottom.

Step 4

Add half the cabbage, salt, pepper and Cajun seasoning, and stir. Add the remaining cabbage, stir, reduce to a low simmer, cover and cook for about 30 minutes, or until cabbage reaches the desired consistency, stirring several times.

Step 5

Stir in the remaining 2 tablespoons of butter and the cider vinegar.

Step 6

Taste and adjust salt and pepper, and sprinkle with red pepper flakes, if desired.

Tips & Variations


No special items needed.

Related

Bergy

I allowed the cabbage to cook over low medium heat for 35 minutes and the texture was perfect to our liking . We love spice so I was heavy handed with the cajun spice and the pepper flakes. I cut the recipe in half and there were 4 generous servings. This recipe will be made again for sure!

review by:
(11 Nov 2017)

Luvcookn

We love this recipe!! For me it is the addition of the cider vinegar which brightens all the flavours and the dollops of butter did not hurt either. Luckily I bought a large cabbage so we will be able to have this dish again soon. Thank you for sharing this keeper. Made for Billboard Recipe Tag.

review by:
(11 Nov 2013)