Southern Fried Cabbage with Bacon
Tender-crisp green cabbage is cooked in rendered bacon fat with onion, then steamed briefly and finished with a splash of cider vinegar and plenty of black pepper. It is smoky, savory and tangy, and it's ready in about 50 minutes, all on the stovetop.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- About 6 cups (6 side-dish servings)
Steps
Before you start
- This recipe is made entirely on the stovetop; no oven is needed.
- Use a large, wide pot or 12-inch deep skillet with a lid. The cabbage looks like too much at first but wilts down by about half.
- Choose regular-cut (not thick-cut) bacon if you can. It crisps evenly and renders enough fat for the whole dish.
- Have all the vegetables cut before you start cooking, because the steps move quickly once the bacon is rendered.
- Taste before adding extra salt. The bacon and its drippings are already salty.
Prep the vegetables
- Remove any wilted outer cabbage leaves.
- Quarter the cabbage through the core, cut out the dense core from each quarter at an angle, then slice the quarters into 1-inch (2.5 cm) wide pieces.
- Slice the onion and garlic and cut the bacon into ½-inch (1 cm) pieces.
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Ready when: Cabbage is in loose, bite-size pieces with no thick core chunks.
Tip: Cut the pieces a similar size so they cook evenly.
Render the bacon
- Add the bacon to a cold 12-inch (30 cm) deep skillet or 6-quart pot.
- Set over medium heat and cook, stirring occasionally, for 8 to 10 minutes, until the fat has melted and the bacon is browned and crisp.
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Ready when: Bacon pieces are deep golden brown and crisp, with about 3 tablespoons of fat in the pan.
Tip: Starting in a cold pan renders more fat and keeps the bacon from burning.
Reserve the bacon
- Use a slotted spoon to move the bacon to a paper towel-lined plate.
- Leave about 3 tablespoons of fat in the pan.
- If there is much more, pour off the extra.
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Ready when: Pan holds roughly 3 tablespoons of shimmering fat with browned bits on the bottom.
Tip: Keep the browned bits in the pan because they add a lot of flavor.
Soften the onion
- Add the sliced onion to the hot fat and cook, stirring often, for 4 to 5 minutes, until soft and translucent with a few golden edges.
- Stir in the garlic and cook for 30 seconds, until fragrant.
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Ready when: Onion is translucent and soft, and the garlic smells fragrant but is not browned.
Tip: Garlic burns quickly and turns bitter, so add it only for the last 30 seconds.
Fry the cabbage
- Raise the heat to medium-high.
- Add about half the cabbage and stir until it begins to wilt, about 2 minutes, then add the rest.
- Sprinkle with the salt, black pepper, brown sugar and red pepper flakes, if using.
- Cook, tossing often, for 6 to 8 minutes, until the cabbage has reduced by about half and has some browned edges.
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Ready when: Cabbage has shrunk by about half, looks glossy, and shows golden-brown spots.
Tip: Adding the cabbage in two batches lets it wilt and fit in the pan without steaming too early.
Add broth and cover
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Reduce the heat to medium-low, cover and cook for 10 to 12 minutes, stirring once or twice, until the cabbage is tender but still has a slight bite.
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Ready when: A piece of cabbage can be cut easily with the side of a spoon but isn't mushy.
Tip: If the pan looks dry before the cabbage is tender, add 2 tablespoons of water.
Reduce the liquid
- Remove the lid, raise the heat to medium-high and cook, stirring, for 2 to 3 minutes, until most of the liquid in the pan has evaporated and only a glossy coating remains.
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Ready when: Only a thin glaze of liquid remains and nothing pools when you tilt the pan.
Finish and serve
- Take the pan off the heat.
- Stir in the cider vinegar and return the bacon to the pan, saving a few spoonfuls for the top if you like.
- Taste and add more salt or pepper as needed.
- Serve hot.
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Ready when: Cabbage tastes balanced: smoky, savory, with a bright tang from the vinegar.
Tip: Add the vinegar off the heat so its bright flavor doesn't cook away.
Good to know
Tips
- Don't skip the uncovered cooking in step 7, because it concentrates the flavor and keeps the cabbage from tasting watery.
- Freshly ground pepper matters here, and the dish should taste noticeably peppery.
- For softer, more traditional Southern-style cabbage, cover for another 5 to 8 minutes.
- Serve with cornbread, black-eyed peas, pork chops or fried chicken.
Make ahead
Cook through step 7 up to 1 day ahead, cool and refrigerate with the bacon stored separately. Reheat in a skillet over medium heat, then add the vinegar and bacon just before serving.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 4 days. Freezer: up to 2 months, though the cabbage will be softer. Reheat in a skillet over medium heat for 4 to 5 minutes, stirring, with a splash of water or broth if dry, or microwave covered until hot throughout.
Substitutions
- bacon → smoked turkey bacon plus 2 tablespoons oil or butter. Turkey bacon renders very little fat, so add oil or butter for frying.
- apple cider vinegar → white wine vinegar or fresh lemon juice. Use the same amount and adjust to taste.
- chicken broth → water. Add an extra pinch of salt, because the dish will have less savory depth.
- green cabbage → savoy cabbage. Savoy is more tender, so shorten the covered cooking time by about 3 minutes.
