A true Southern comfort dish, this fried cabbage with bacon is packed with smoky flavor and cooked until perfectly tender. It’s a simple, hearty side dish that pairs well with fried chicken, cornbread, or black-eyed peas, and brings a nostalgic taste of Southern kitchens to your table.
1 medium head of green cabbage, chopped
6 slices thick-cut bacon, chopped
1 medium yellow onion, sliced
3 cloves garlic, minced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ cup chicken broth
In a large skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
Add the sliced onion to the pan and sauté for 3-4 minutes, or until soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
Add chopped cabbage to the skillet and stir to coat with the bacon drippings and onions. Cook for 5-6 minutes, stirring occasionally.
Sprinkle in the salt, black pepper, red pepper flakes (if using), sugar, and apple cider vinegar. Pour in the chicken broth and stir everything together.
Cover the skillet, reduce heat to low, and let the cabbage simmer for 15-20 minutes, or until tender, stirring occasionally.
Return the cooked bacon to the skillet and mix it in just before serving.
Adjust the heat level by adding more or less red pepper flakes.
Substitute turkey bacon or smoked sausage for a different flavor profile.
For a vegetarian version, omit bacon and use butter or olive oil with vegetable broth.