Description
Southern Fried Cabbage is a classic Southern comfort side dish featuring tender green cabbage sautéed with crispy bacon, sweet onions, and a hint of smoked paprika. This quick and flavorful recipe combines simple ingredients to create a savory dish that’s perfect alongside any meal.
Ingredients
Scale
Ingredients
- 8 slices bacon, chopped
- 1 small onion, finely chopped
- 1 small head green cabbage, cored and chopped
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon brown sugar (optional)
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook the bacon: In a non-stick pan over medium heat, cook the chopped bacon for 4-5 minutes until crisp. Remove the bacon from the pan and set aside, but keep the bacon drippings in the pan to cook the vegetables.
- Sauté the onions: Add the finely chopped onions to the hot bacon drippings and cook for 3-4 minutes until the onions become translucent and fragrant.
- Add and cook the cabbage: Add the chopped cabbage to the pan along with the brown sugar (if using), smoked paprika, salt, and pepper. Stir to combine all the ingredients well. Cook the cabbage, stirring occasionally, until it wilts and softens. Add a little water if necessary to prevent sticking and help the cabbage soften, cooking for about 7-10 minutes total.
- Combine bacon and cabbage: Return the cooked bacon to the pan and mix it thoroughly with the cabbage to distribute the crispy bacon flavor evenly throughout the dish.
- Garnish and serve: Sprinkle the chopped parsley over the cooked cabbage and bacon mixture just before serving for a fresh, colorful finish.
Notes
- Adding brown sugar is optional but helps balance the savory and smoky flavors with a slight sweetness.
- You can use smoked paprika or regular paprika depending on flavor preference.
- If you prefer less salty food, adjust the salt considering the saltiness of the bacon.
- For a vegetarian version, omit the bacon and use olive oil or butter instead for cooking.
- Adding a splash of apple cider vinegar at the end gives a nice tangy contrast to the cabbage.
