Crispy bacon, tender cabbage, and a flavorful mustard-infused broth come together in this Southern Fried Cabbage And Bacon recipe. It’s easy comfort food that’s perfect as a classic Southern side or even a main dish when served with a big slice of warm cornbread.
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Some recipes just feel like home, and for me, Southern Fried Cabbage with Bacon is one of them. I grew up on this dish—my grandmother made it often, and every time I smell cabbage sizzling in a skillet, I feel like I’m standing next to her in the kitchen. She kept it simple: crispy bacon, tender cabbage, and just the right amount of seasoning. I absolutely loved it.
Now, I’ve put my own spin on this beloved recipe, adding whole grain mustard for a tangy twist and cooking the cabbage until just done in chicken stock for extra depth of flavor. It’s still every bit as comforting as the version I grew up with but with just a little something extra.
What Makes This Recipe So Good?
- A Tangy Flavor Boost – Most fried cabbage recipes stick to simple seasoning, but I add whole grain mustard which adds a tangy kick that makes the flavors pop.
- The Perfect Bite – Cooking the head of cabbage just until tender (not mushy) keeps it slightly crispy, while the bacon stays crispy for the perfect balance of textures.
- Slow & Steady Wins The Flavor – Instead of blasting it on high heat, my recipe slow-cooks with chicken stock, letting all the smoky, savory flavors soak in.
Bacon And Fried Cabbage Ingredients
- Bacon: Adds richness and a smoky, salty bite.
- Olive Oil: Helps crisp up the bacon.
- Cabbage: Chopped roughly so it softens but holds a slight bite.
- Whole grain mustard: Adds a tangy depth of flavor.
- Chicken stock: Infuses the cabbage with extra richness.
- Salt & red pepper flakes: Enhances the flavor and adds a touch of heat.
Make It Your Own: Flavor Variations
- Make it spicy: I love to add extra red pepper flakes or hot sauce.
- Add yellow onions & cloves of garlic: For more depth, sauté onions and garlic with the bacon.
- Swap the bacon: Use smoked sausage, ham or pancetta for a different twist.
- Make it vegetarian: Skip the bacon and use vegetable broth instead of chicken stock.
How To Make Cabbage With Bacon
- Cook the Bacon: set your dutch oven to medium-high heat and cook the bacon until crispy. When done, place it on a paper towel-lined plate and pour out excess grease, but reserve some bacon fat. Lower the heat and add the spices, mustard, and stock. Scrape up any browned bits from the bottom of the pan.
- Cook the Cabbage: Add the chopped cabbage and fry on low heat until tender but not mushy.
- Add the Bacon Back: Add the bacon and stir.
- Taste and Serve: Adjust the seasoning with salt and black pepper and serve.
How Long Does Fried Cabbage Stay Good For?
Leftovers will last in the fridge in an airtight container for up to 2 days. Reheat on the stove over low or medium heat (I do the same for Roasted Cabbage Soup) or in the microwave.
Frequently Asked Questions
Yes! Green cabbage works best, but Savoy or Napa cabbage can be used for a slightly different texture.
Yes, you can make it up to a day in advance. Just reheat it low and slow so the cabbage doesn’t become mushy.
What To Serve With Fried Cabbage And Bacon
This Southern cabbage recipe is delicious with so many dishes. My family loves it with Oven Roasted BBQ Chicken, Pinto Beans, and Creamed Corn Cornbread Muffins. It’s so good served with Crock Pot Guinness Pot Roast and Stuffed Baked Potatoes for Sunday Supper or family celebration.
More Southern Side Dishes You’ll Love
If you tried this Fried Cabbage and Bacon Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 pound bacon – cut into 1″ pieces
- 1 tablespoon Olive oil
- 1 head cabbage – roughly chopped
- 2 tablespoons whole grain mustard
- 1 cup chicken stock – low sodium
- 1 ½ tablespoon salt
- ½ teaspoon red pepper flakes
Instructions
- Heat vegetable oil in dutch oven or deep bottom skillet. Add bacon and cook until crispy. Remove bacon to a papertowel lined plate. Set aside. Remove all but 3 tablespoons of bacon grease from pot. Turn heat to low.
- Add mustard, chicken stock, salt and pepper, stirring to incorporate. Carefully add in cabbage and toss to coat with liquid. Continue to cook on low heat for approximately 15 minutes until cabbage is cooked but not mushy. Add bacon back to pot and gently stir into cabbage. Taste and adjust seasoning.
- Serve immediately. Can be stored in a sealed container in fridge for 2 days.
Notes
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- Make it spicy: I love to add extra red pepper flakes or hot sauce.
-
- Add onions & garlic: For more depth, sauté onions and garlic with the bacon.
-
- Swap the bacon: Use smoked sausage, ham or pancetta for a different twist.
-
- Make it vegetarian: Skip the bacon and use vegetable broth instead of chicken stock.
Nutrition
Timeless Traditions: Southern Recipes to Make, Share, and Love
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Jennifer
I love Southern Fried cabbage and bacon — the tang I put into mine (and will work for those who don’t have that mustard) is a hefty splash of cider vinegar. I use a bit of brown sugar (not a lot) and salt — simple and can make a full meal out of it I love it so much. Salt minimal due to saltiness of the bacon.
Thanks!
Debi
I’ve never made fried cabbage until now and I’ve only boiled it once. I made it today using your recipe.
I love it. Easy and fast and so good. Thanks for sharing.
Debi
Thank you so much, Debi!
~Donya
Lynn Morgado
I make it often and use noodles with it also. Was raised on this when I was a child .. I give it a 5-star rating
Kelly
Super easy and delicious! Added an onion and extra stone ground mustard. Oh my this is good stuff. Thank you for sharing.
Donya
Hey there!
Thank you so much for your fantastic rating and your sweet comment! I’m so pleased to hear you enjoyed this recipe, it sounds like you made some great additions. Thank you for your support!
Have a great night,
~Donya
Karen
Donya, I love your recipes!! I feel you should sell your recipes in a cookbook!!! I would buy it in a heartbeat!!
I hope you and family will be safe from Hurricane Dorian. Praying for y’all. Thank you for this site and for sharing all these wonderful flavorable recipes. XO♡
You are so sweet, Karen. We are all safe here and are so grateful. I’ll keep the recipes coming as long as you’ll be hanging in there with me.
Have a wonderful day,
~Donya
Karen
Donya, yes, very thankful you all were safe from storms!
And oh no worries honey, I am here to stay! I luuv your recipes.
Have you thought of any low carb meals by any chance that are just as flavorable?
I am always looking for good tasting low carb meals too.
Thanks again for sharing so much here for families gathering around the table. Such a special time and so important. I know you have miraculously dedicated a lot of your free time here. Just know it is greatly appreciated. Seriously Donna, you need to put these awesome recipes in cookbooks!! You deserve it!! ?
Karen,
You are the best! Thank you for all your kind words. You inspire me! I’m working on a few low carb recipes for fall so stay tuned.
I love you, friend. Have a wonderful day!
~Donya
Karen
??? Donya,
Thank you! I will stay tuned!
I always find myself smiling here!
Remember to take time for You
while you are brainstorming and
busy with Fall activities I’m sure.
Love ya too and much appreciation
for all you share and give here
Joy
Made this tonight with some leftover cabbage from making golumpkis (stuffed cabbage). Everyone LOVED it. I think this is one my kids might ask for on a regular basis! Thanks for sharing this recipe.
Joy, you are a woman after my own heart! I love that you used one ingredient and got 2 ( maybe more) meals from it. That’s my kind of cooking. I am also humbled and so happy that your kids liked it. I hope you’ll keep those great ideas coming, so please share.
Have a wonderful 2019!
XO,
~Donya
Claudine in Fort Worth, TX
I absolutely love cabbage just about any way it can be fixed and I especially love “fried cabbage”. Your recipe looks so good and I am trying it very soon. I love your addition of the chicken broth, whole grain mustard and red pepper flakes. I always sprinkle some pepper sauce on mine before eating it, but I bet I won’t have to do that with your recipe. Thanks for sharing this.
Oh my goodness, Claudine, you’ve made my day! I love cabbage too and honestly, I almost ate the whole pot full. I did share some with my neighbors and they gave it 2 thumbs up so I really hope you like it too. Thank you for sharing!
XO,
~Donya