Southern Fried Cabbage
Southern fried cabbage is a delicious, quick and easy side dish. It can be made with smoked sausage, bacon, or made vegan! Full of tender and juicy cabbage, onions, and plump pieces of beef sausage.
These Southern Collard Greens and Southern Macaroni and Cheese are some other amazing side dishes to accompany your next meal.
Fried cabbage has been a staple in many households for centuries. It is one of our absolute favorite dishes to make. We enjoy it as a side, or sometimes as a main meal. With the addition of the smoked sausage, it is hearty enough to be a stand-alone meal.
Why you will love this fried cabbage recipe:
Very few ingredients: You only need a head of cabbage, an onion, and whichever protein you decide to add.
Made in under 30 minute: Fried cabbage cooks super quick! So you can have this side dish on the table in no time.
Make it a vegan fried cabbage: Simply omit the meat used in this recipe to make it vegan.
Ingredients you need:
Southern fried cabbage is the best because of how fast it cooks, and how good it is when it is cooked down! Here’s what you need to make this recipe:
- Cabbage: Grab a head of green cabbage from your local grocery store or farmers market.
- Meat: Beef smoked sausage is a great protein to add to fried cabbage. You can also add turkey sausage, turkey bacon, or regular bacon as well.
- Onions and peppers: Adding onions and bell pepper to your fried cabbage is for another layer of flavor.
- Garlic and seasoning: A clove of garlic really helps elevate this cabbage recipe. The seasonings you use are typical everyday seasoning that you probably have in your pantry already
How to makeFried Cabbage:
Grab yourself a medium to large head of cabbage. First thing first, wash the head of cabbage thoroughly. Once it is washed, cut it right down the middle so that you have two halves. Next cut the core out from the bottom end.
Roughly chop your cabbage into bite size pieces
Sear your sausage and onions in a skillet.
Add the chopped cabbage to the skillet.
Sprinkle the seasoning over the cabbage.
How to cut the core out of the head of cabbage:
After the head of cabbage is cut in half, you will cut each side of the core from the top, to the bottom. Next, make a slit in the top piece of the core.
The cuts should be deep, but not penetrate all the way through the other side of the cabbage. Use your hands to pull the core out.
You will end up with a hole of sorts, in the end of the cabbage. Lay the cabbage flat on the cutting board, and begin to slice it into bite size pieces.
How you cut the cabbage is not extremely important, just cut it into bite size pieces.
How to fry Cabbage:
Be sure that you use a pretty large skillet, with a lid. If you are adding the smoked sausage or any other meat, be sure to cook the meat first. Add the cabbage into the skillet once the meat is cooked. You may have to add the cabbage in handfuls, and give it time to wilt.
After you add all of the cabbage and onions to the skillet, add all of the seasonings. As I often say, adjust the seasonings according to your taste! Please adjust your seasonings accordingly!
Use a spoon or a spatula, stir the cabbage and meat until it is evenly coated with the seasoning. Place the lid on the skillet and let it simmer for about ten minutes. Remove the lid, stir well, and continue to simmer until the cabbage is tender.
Alternatives and Variations:
If you want to make vegan fried cabbage, all you have to do is omit the sausage or bacon in this recipe. Instead, you can add mushrooms, or extra bell peppers and onions.
You can also just cut the cabbage into bite size pieces and fry it on its own, just adding the seasoning.
Frying your bacon first will render bacon grease. Use the bacon grease to fry the cabbage instead of adding butter.
Fried Cabbage Recipe Pro Tips
- Cook sausage or chopped bacon first and use the rendered grease as your cooking fat. This creates a smoky, rich base that gives fried cabbage that true Southern taste. Don’t throw away that liquid gold!
- Cut your cabbage into thicker strips instead of thin shreds. This helps it hold its texture and prevents it from becoming mushy while cooking.
- Season in stages. Add some seasoning early to build flavor, then taste and adjust at the end. A mix of salt, pepper, garlic powder, onion powder, and Cajun seasoning gives it that signature Southern depth.
- Southern fried cabbage should be tender with a slight bite, not mushy. Cook just until softened and slightly caramelized.
Storing and Reheating cooked cabbage:
Once the cabbage and smoked sausage cools down, you can add the leftovers into an airtight container with a lid. Place the container into the refrigerator. You can store it for up to four days.
When you are ready to reheat the southern fried cabbage, simply place it in a microwave safe bowl or plate, and microwave on high for one to two minutes.
FAQ:
Bacon is the most popular meat used in traditional Southern fried cabbage because it adds smoky flavor and richness. You can also use smoked sausage, ham, or turkey for a delicious twist. These meats enhance the savory flavor and turn fried cabbage into a hearty, budget-friendly side dish.
Seasoning is the most important component for great tasting cabbage. You also want to cook it low and slow to get the cabbage super tender.
As you cook the cabbage, the heat breaks down enzymes that give it the vibrant color. This is a natural occurrence, and the cabbage will still be delicious!
Southern Fried Cabbage with Sausage
Ingredients
- 1 rope link Smoked beef Sausage, cut in small pieces
- 1/2 stick Butter
- 1 head Cabbage, roughly chopped
- 1 medium Onion, chopped
- 1 clove Garlic, diced
- 1/4 cup Water
Seasoning
- 1 tablespoon Seasoned salt
- 1/2 tablespoon Garlic powder
- 1/2 tablespoon Onion powder
- 1 teaspoon Black pepper
Instructions
- Heat a large skillet over medium heat. Add the smoked beef sausage to the skillet and fry until each piece has began to brown, about 5-7 minutes.
- Add the butter to the skillet. Begin to add in the chopped cabbage. It may not all fit at first, but it will begin to wilt very quickly. Next add the onions and garlic and all of the seasonings.
- Stir the cabbage until everything is combined and the seasoning is incorporated well. Add the 1/4 cup of water.
- Cover the cabbage and simmer over medium for 10 minutes. Open the lid and stir it so that the pieces on the bottom do not burn.
- Continue to simmer an additional 10 minutes, stirring frequently. Cabbage is done when it is tender.
I make my version of this for years. My whole family loves it. For a Cajun flair I’ll add spicy beans or a can of rotel tomatoes or leftover rice with a can of diced tomatoes. If you like really spicy you can change the sausage to andouille sausage.
That sounds delicious!
My family has loved fried cabbage for at least 4 generations. Some folks might think yuck, cabbage, but sautéing cabbage brings out the sweetness. It’s delicious! I’m thrilled to see this recipe here.
My father’s side (NC) sautés it in bacon grease with a piece of fatback and a whole, hot pepper, like a Seranno. My mom’s side (TX) uses just bacon grease. All divine.
My family loves it so much, I morphed it into a main dish, very similar to yours, but I add shell pasta and some Worcestershire Sauce. The pasta soaks up the sauce and it’s delicious.
Thank you for sharing this recipe to a new generation!
Wow! That all sounds so delicious! I’m definitely gonna have to try adding a pepper, and making it a complete meal with some pasta! Thanks for sharing that Sara!
Deliciosu