5 Star Reader Comment
Crispy bacon, tender cabbage — total comfort food. Gone in minutes!
Stephanie
The Dish That Takes Me Straight Back to My Grandmother’s Stove
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.
Fried cabbage with bacon is a one-pot Southern side dish made with smoky bacon, tender cabbage, whole grain mustard, and chicken stock — and it comes together in under 30 minutes. It belongs on your table any night of the week, and it absolutely shines at Sunday supper.
Some recipes don’t just feed you — they carry you somewhere. This is one of those recipes.
Donya’s Best Tips for Southern Fried Cabbage and Bacon
- Don’t blast it on high heat. Medium-low is your friend. Low-and-slow lets the cabbage soften gradually, soaking up all that smoky bacon fat and savory stock instead of scorching on the outside.
- Save that bacon fat — it’s liquid gold. After the bacon is crispy, pour off most of the grease, leaving about 3 tablespoons behind.
- Know when the cabbage is done. The sweet spot is tender but with just a little bite left. When the cabbage has turned slightly golden at the edges and practically melts when you press a piece against the side of the pot, it’s ready.
- Don’t skip the whole grain mustard. This is my secret weapon. It brings a gentle tang and subtle earthiness that balances the richness of the bacon fat.
- Season in layers, then taste at the end. Add your salt and red pepper flakes with the mustard and stock, not after everything is done. Then taste and adjust right before serving.
- Chop your cabbage roughly — not too fine. Big, rustic pieces give you that satisfying bite and hold up beautifully as the cabbage braises down.
Ingredients You’ll Need
- Bacon: The backbone of the whole recipe.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: The twist that makes my version distinctly mine. Bright, tangy, and it makes every bite more interesting.
- Chicken stock: Infuses the cabbage with extra richness.
- Salt & red pepper flakes: Simple seasoning with a little heat that builds gently at the back of your throat.
Make It Your Own: Flavor Variations
- Make it spicy: I love to add extra red pepper flakes or hot sauce.
- Add yellow onion and garlic. Sauté after reserving the bacon fat for a sweeter, deeper base.
- Swap the bacon. Smoked sausage, cubed ham, or pancetta all work beautifully.
- Make it vegetarian. Skip the bacon, use vegetable broth, and add a pinch of smoked paprika.
- Splash in some cider vinegar. A generous splash of apple cider vinegar and a touch of brown sugar adds a sweet-tangy dimension that’s so good.
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.
Make-Ahead and Storage Tips
Leftovers keep in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight. Reheat gently in a skillet over low heat with a small splash of chicken stock to loosen it up. Great for Sunday supper prep, weeknight cooking, or bringing to a church potluck — make it the morning of and reheat before serving.
More Southern Side Dishes You’ll Love
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
Frequently Asked Questions
Yes! Green cabbage works best, but Savoy or Napa cabbage can be used for a slightly different texture.
Yes, and it’s even better the next day. Make up to a day in advance, store in an airtight container, and reheat low and slow with a splash of chicken stock.
It should be tender and silky — wilted, slightly golden at the edges, and melts when pressed gently against the pot. If it still has a raw bite, give it 3-5 more minutes.
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.
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!
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So good and so easy!
That bacon takes the cabbage to the next level. Total comfort food—gone in minutes!
Thank you for your comment and review, Stephanie! So glad you enjoyed the recipe! ~Donya
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!
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
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
Super easy and delicious! Added an onion and extra stone ground mustard. Oh my this is good stuff. Thank you for sharing.
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
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
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
??? 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
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
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