Simple, yet full of big, bold flavors, this fried cabbage dish is also loaded with bacon. Made with only five ingredients it’s seriously good as a side dish yet hearty enough to be served as a main course.
This recipe goes by a few different names. Some call it “Southern Fried Cabbage” and others describe it as “Irish Cabbage.” Either one is fine with me but I choose to keep it simple and just call it what it is – DELICIOUS. I grew up eating a similar dish that was very simple. I think my Grandmother fried up some bacon, maybe added a little water, dumped in the cabbage with a dash of salt and pepper and let the whole thing cook up. I loved cooked cabbage like that, back then and I really like it now with a few small changes to that wonderfully, uncomplicated recipe. 
I add whole grain mustard for a punch of flavor and I love the texture that the whole seeds bring. Instead of adding water, I use chicken stock to give the cabbage added richness. With those combinations of flavors, I also want a little “heat” so, red pepper flakes are added. The last thing that’s a little different about my dish is that I don’t let the cabbage “cook down” completely. I like it to have a little firmness yet be tender enough to enjoy. 
Ingredients
- 1 pound bacon - cut into 1" pieces
- 1 tablespoon vegetable 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.
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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