Easy Fried Cabbage

Cooked cabbage and bacon pieces in a large white pot with a spoon, sitting on a gray surface next to a folded blue cloth napkin.

This Southern fried cabbage cooks slowly in bacon grease with onion, chicken stock, and smoked paprika. The cabbage turns tender and lightly caramelized in one skillet for a simple side dish full of savory flavor.

Course Side Dish, Sides

Cuisine American, International

Keyword airtight container, bacon, bacon fat, bacon grease, cornbread, crispy, easy fried cabbage, fried cabbage, fried cabbage recipe, fried cabbage with bacon, fry, green cabbage, head of cabbage, leftover, paprika, reheat, sausage, seasoning, side dish, skillet over medium heat, smoke, smoked paprika, southern fried cabbage, southern fried cabbage recipe

Prep Time 10

Cook Time 25

Servings Servings

Calories 146kcal

Author Zuzana Paar

Equipment

Ingredients

1 Head Green Cabbage small, approximately 2 pounds, chopped
5 Slices Bacon roughly chopped
1 Small Onion finely diced
⅓ Cup Chicken Stock
1 Pinch Salt to taste
1 Pinch Black Pepper
¼ teaspoon Smoked Paprika
Fresh Parsley chopped

US Customary - Metric

Instructions

Chop the cabbage, onion, and bacon, then measure the stock and seasonings.
Fry the bacon until crisp, remove it, then sauté the onion in the drippings for 5 minutes.
Add the cabbage, cook for 10–12 minutes, then add the stock and seasonings and cook until tender.
Return the bacon to the skillet, cook for 1 minute, and serve with fresh parsley.

Notes

To add sausage, slice it into coins and brown it in the pan before the bacon goes in, then set it aside and return it with the bacon at the end. It adds a second layer of smokiness alongside the smoked paprika, turning this from a side dish into a meal on its own.
The chicken stock quantity is adjustable. Add more for a saucier result, or skip it entirely for drier cabbage with more caramelization on the edges.
A small pinch of chili flakes, added with the smoked paprika, gives the dish a background heat that doesn't overpower the smokiness. Start with a quarter teaspoon and taste before adding more.

Nutrition