Southern Fried Cabbage and Bacon

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5 from 7 reviews

Southern Fried Cabbage and Bacon

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Servings:

Calories: 383kcal

Author: Donya Mullins

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

Recipe Variations:

- 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.

How To Store Leftovers: Leftovers will last in the fridge in an airtight container for up to 2 days. Reheat on the stove over low heat (I do the same for Roasted Cabbage Soup) or in the microwave.

Nutrition