Frying cabbage in bacon renderings with sweet onions unlocks its rich natural sweetness. Add a hint of Cane Syrup and some South Louisiana seasonings to reveal a depth of flavor common in Cajun and Creole kitchens. Sweet Daddy D’s Fried Cabbage with Bacon recipe is simple and no-angst. With only four ingredients plus herbs and spices, this simple side dish will steal the show at any meal.
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Cabbage in South Louisiana Cooking
Cajun and Creole cooks treat vegetables with great care, and cabbage is no exception. Early European and African immigrants brought cabbage with them to Louisiana, especially those who settled along Louisiana's German Coast. Over time, it became popular throughout South Louisiana and a staple of Cajun and Creole cuisines. Cabbage has a long growing season, making it affordable and, easily accessible.
This Fried Cabbage with Bacon recipe is easy to make, delicious, and pairs well with various meals. It’s a perfect choice for any cook looking to explore Cajun and Creole flavors!
Here’s What You Need
Ingredient Notes
- Cabbage: Use green cabbage or a combination of green and purple. Purple cabbage, by itself, may turn a dark color when cooked.
- Bacon: Use a thick-cut smoked bacon.
- Onions: Use yellow onions or other sweet onions.
- Cane Syrup: Cane syrup is made from boiling sugar cane juices derived from crushing the cane and provides a rich, caramel-like sweetener with earthy, subtly tangy notes—ideal for enhancing sweet and savory dishes alike.
- Creole Seasoning: This recipe was developed using Le Bon Papa Creole Seasoning, a no-salt, no-msg all-purpose Creole or Cajun seasoning. If you use a seasoning that contains salt, hold off on adding more salt until you taste the dish.
- Salt: Bacon is a potential source of salt in this recipe.
Lagniappe Tip: Don't have any Cane Syrup? Grab a bottle from Amazon, or substitute granulated sugar, brown sugar, molasses, honey, or maple syrup. The flavor profile will change a bit, but this recipe will still be delicious!
Cookware
This entire recipe can be made in an enameled Dutch oven or a cast iron Dutch oven.
Hints and Tips (FAQ)
This recipe yields about 4 cups of cooked cabbage. The serving size for nutritional calculations is estimated to be ½ cup.
This dish can be prepared a day ahead, Allow the cabbage to cool to room temperature, then refrigerate in an airtight container. Reheat in a Dutch oven on top of the stove over medium-high heat, stirring often until heated through. You can also reheat it in the microwave; reheat in 30-second intervals, stirring in between until heated.
Cabbage is one of those foods we should all eat more of. It’s high in stuff we all need (nutrients, antioxidants, and fiber) and low in stuff we don't need (fat and calories). Cabbage is an anti-inflammatory and a great source of Vitamin C and K. It’s good for the heart, cholesterol, digestion, and blood pressure. Besides, it’s relatively inexpensive and there are so many ways to prepare cabbage that it’s easy to include in your diet. Check out this informative short article on the health benefits of cabbage.
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Here’s What You Do
First...you have a beer. It’s pretty simple. Read the recipe all the way through while you sip a beer. Make sure you have all the ingredients you need and you know what you’ll do with each one. This cooks fairly quickly so that’s even more reason to perform your mise en place before you start.
Mise en Place
De-stem the Cabbage
- Remove the outside leaves, then slice the head in half.
- De-core the cabbage by slicing out the hard stem core. Discard the core.
Prep the Remaining Ingredients
- Chop the cabbage into approximately ½ inch pieces and set aside.
- Give the yellow onions and the garlic (if using) a rough chop
- Slice the bacon into approximately 1“ pieces.
- Measure ¼ cup of cane syrup and set that aside.
- Measure the herbs and spices and place them into the same bowl since they will be added together.
The First Layer of Flavor
What happens in this step? The first level of flavor is created by frying sweet onions and garlic in bacon fat.
- Place a Dutch oven over medium-high heat and add the bacon while the pan is cold. Fry the bacon until the fat is rendered and the bacon is crisp. Stir frequently, this will take about 5 minutes.
- Add the onions to the bacon grease and saute for about 5 minutes until they start to become clear. Add the garlic and saute for another 2 minutes.
Lagniappe Tip: You can remove the bacon pieces from the pan (but leave the bacon grease!) and reserve them to add back later or you can leave them in the pan to cook with the cabbage, which is what I do.
Season and Fry the Cabbage
What happens in this step? Pan-frying the cabbage caramelizes its natural sugars, creating a slightly sweet, rich, and complex flavor.
- Increase the heat to high and add cabbage a little at a time. Stir each batch thoroughly to mix with the onions and bacon fat.
- About halfway through adding the cabbage, stir in the Herbs and Spices. Add the remaining cabbage and stir to combine.
- Once all the cabbage has been added, stir well and cover the Dutch oven for about 5 to 10 minutes. Then, maintaining a high heat, remove the lid and saute for another 15 to 20 minutes, stirring occasionally as the cabbage starts to brown. and the liquid reduces.
- When the liquid has reduced, add the Cane Syrup and mix thoroughly into the cabbage. Cook for about 5 more minutes, stirring constantly. The cabbage is done now, taste for seasoning and if you removed the crisp bacon earlier, add it back to the Dutch oven now.
Lagniappe Tip: Covering the cabbage will draw out its moisture, then sauteing covered will reduce that liquid and help brown the cabbage.
Serving Suggestions
Fried Cabbage with Bacon is ready to serve immediately. Remove the Dutch oven from the heat and serve. If you can't serve it immediately, cover the Dutch oven and set aside. Before serving, place the Dutch oven over medium-high heat, stirring regularly until warmed.
Here are a few main dishes that would go well with Fried Cabbage:
Here are other great vegetable dishes from Sweet Daddy D:
Leftover Tips
Leftover Fried Cabbage with Bacon can be kept in an airtight container in the refrigerator for 3 to 5 days. Reheat in a Dutch oven on top of the stove over medium-high heat, or in a microwave, until warmed through.
Leftovers can be frozen for up to 10 months if kept in a freezer-safe, airtight container. Defrost overnight in the refrigerator. Reheat in a Dutch oven on top of the stove over medium-high heat, or in a microwave, until warmed through. The texture of the cabbage may diminish over time in the freezer, but the flavor will be great.
Lagniappe Tip: When reheating in the microwave, do so in 30-second intervals, stirring in between until warmed. This will ensure you do not "cook" the Fried Cabbage.
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Yeah You Right!
Publishers Note: I originally published this recipe in December 2020. I am republishing now with improvements to the structure of the article, better instructional photos, and more Hints and Tips.
Recipe
Fried Cabbage with Bacon
Here's What You Need
- 3 slices smoked bacon
- 1 head green cabbage 5 to 6 quarts of chopped cabbage
- 1 large yellow onion About 2 cups of chopped onions
- 4 cloves garlic crushed-optional
- ¼ cup cane syrup
Herb and Spice Blend
- 1 tablespoon dry thyme
- 2 teaspoons Creole seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Here's What You Do
To prepare the ingredients
- Remove the outside leaves and de-core the cabbage by slicing it lengthwise into halves or quarters, then slicing out the hard stem core. Chop the cabbage into approximately ½ inch pieces.
- Rough Chop onions; slice the bacon into approximately 1“ pieces. Measure the cane syrup.
- Measure the herbs and spices into a small prep bowl.
Fry the cabbage
- Place a Dutch oven over medium-high heat and add the bacon while the pan is cold.
- Fry the bacon until the fat is rendered and the bacon is crisp. Stir frequently so the bacon doesn't burn, this will take about 5 minutes.
- You can remove the bacon pieces from the pan and reserve them to add back later or you can just leave them in the pan to cook with the cabbage.
- Add the onions to the bacon grease and saute for about 5 minutes until they start to become clear.
- Add the garlic, if using, and saute for another 2 minutes.
- Increase the heat to high and add cabbage a little at a time, stirring each batch to mix with onions and bacon fat.
- About halfway through adding the cabbage, stir in the Herbs and Spices. Add the remaining cabbage.
- Once all the cabbage has been added, stir well and cover the Dutch oven for about 5 to 10 minutes to help draw moisture out of the cabbage.
- Uncover the Dutch oven and maintain high heat.
- Continue to saute, stirring occasionally, for another 15 to 20 minutes while the cabbage starts to brown and the liquid reduces.
- Mix in the Cane Syrup and cook for 5 minutes while you stir constantly. If you removed the crisp bacon earlier, add it back to the Dutch oven now.
- Taste for seasoning and add more if needed.
- Remove the Dutch oven from the heat and serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
baltisraul
Do you have a recipe for Shrimp Delicate?
Sweet Daddy D
I do not, but now you have it on my list. I think you could make a couple of adjustments to my Shrimp Etouffee recipe and be on the way. I just added it to my list of recipes to develop!
baltisraul
We just can't seem to go a couple weeks without having this dish. The only minor change is that we double the amount of bacon. Cabbage never was meant to taste this good. haha
Sweet Daddy D
Great to hear, @baltisraul! I'm so glad you like the recipe, and I agree...when in doubt, add more bacon! Thanks for the nice comments.
baltisraul
You caught me on a great Day! St. Patrick's Day. Everyone has the wind at their back today. My family is from County Cork.
Sweet Daddy D
Sweet...I'm teaching a class this week on the influences and impacts of Irish immigrants on Creole culture. May the road rise up to meet you!
baltisraul
Nice!