Fried Cabbage with Bacon transforms an everyday head of cabbage into a smoky, savory side dish. The cabbage is sautéed in rendered bacon fat with sweet onion and Creole seasonings until tender, lightly browned, and full of flavor. This South Louisiana-style version finishes with a small amount of cane syrup that balances the smoky bacon and brings out the cabbage's natural sweetness. With a short list of simple, readily available ingredients and one Dutch oven, this is an easy, no-angst side dish for almost any meal.
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What Makes the Best Fried Cabbage with Bacon?
Cabbage has long been an affordable and familiar vegetable in South Louisiana cooking. Its versatility shines in fried cabbage: tender and lightly browned, with enough texture remaining that it does not become mushy. How do we achieve that?
- Start with good vegetables: Choose a firm, fresh head of green cabbage and a sweet onion.
- Smoky bacon rules: Bacon provides both smoky flavor and the rendered fat used to sauté the onion and cabbage.
- Don't sleep on the cane syrup: You don't need much. It balances the savory vegetables and smoky bacon while enhancing the cabbage's natural sweetness-without making the dish taste sugary.
- Don't rush: Add the cabbage in batches, stirring each batch into the bacon fat as it begins to wilt. This keeps the Dutch oven manageable and helps it maintain its heat.
- The lid is your friend-but only briefly: Once all the cabbage has been added, briefly cover the Dutch oven to help it soften and release its moisture. Then uncover it and cook over higher heat so that liquid can evaporate and the edges can brown.
- Let the Maillard reaction do its job: Stir occasionally rather than constantly. Giving the cabbage time against the hot surface encourages browning and develops the savory flavor, aroma, and color we're looking for.
Lagniappe Tip: What is the Maillard reaction? The Maillard reaction occurs when heat causes naturally occurring amino acids and sugars in food to react, generally beginning around 280°F. This browning creates deeper color, savory flavor, and the distinctive aroma of browned foods.
Here's What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Cabbage: Green cabbage is the best choice because it becomes tender while retaining enough structure to brown. Choose a firm, heavy head with crisp leaves. You can combine green and purple cabbage, but purple cabbage will darken as it cooks and change the appearance of the finished dish.
- Bacon: Thick-cut smoked bacon provides the cooking fat and much of the dish's smoky flavor. Regular-cut bacon also works but may cook more quickly. I do not recommend turkey bacon.
- Onion: Yellow or sweet onion becomes mellow as it cooks, complementing the natural sweetness of the cabbage. White onion can be substituted for a slightly sharper flavor.
- Garlic: Fresh garlic adds another savory layer and is recommended. If you prefer less garlic flavor, reduce the amount to suit your taste. Substitute about 1 teaspoon granulated garlic for the fresh garlic in this recipe, added with the herbs and spices as the cabbage goes into the Dutch oven. Adding it later helps prevent the granulated garlic from scorching in the hot bacon fat.
- Cane syrup: Louisiana cane syrup adds earthy caramel flavor and a subtle sweetness that balances the bacon and Creole seasoning. It should not make the cabbage taste sugary.
- Creole seasoning: This recipe was developed with Le Bon Papa Creole Seasoning, a salt-free, MSG-free blend. If your Creole or Cajun seasoning contains salt, wait until the cabbage is nearly finished before adding any additional salt.
- Salt: Bacon and some seasoning blends can contribute considerable salt. Taste the finished cabbage before adding more.
Lagniappe Tip: Don't have any cane syrup? Grab a bottle from Amazon, or substitute an equal amount of dark brown sugar or pure maple syrup. Molasses has a stronger flavor, so start with less and adjust to taste.
Cookware
This entire recipe can be made in an enameled Dutch oven, a cast iron Dutch oven, or a 12-inch skillet with a lid, like this one.
Lagniappe Tip: Use a wide Dutch oven or large skillet if possible. More surface area helps the cabbage's moisture evaporate and gives more pieces direct contact with the hot pan for browning.
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Here's What You Do
First…you have a beer. While you enjoy it, read the recipe all the way through so you understand the ingredients, cookware, timing, and order of the steps. Then complete your mise en place by preparing and measuring everything before you begin cooking. This preparation is the foundation of my no-angst approach. Once the cooking starts, you can focus on timing, technique, and enjoying the process without scrambling for something you need.
Mise en Place
What happens in this step? Removing the hard core and chopping the cabbage into similar-size pieces helps it cook evenly. Preparing the remaining ingredients before starting keeps this quick-cooking recipe organized.
Fry the Bacon and Sauté the Aromatics
What happens in this step? Frying the bacon renders the fat that flavors the dish. The onion and garlic are then sautéed in that fat to establish the savory base.
Lagniappe Tip: I leave the bacon in the Dutch oven so its smoky flavor carries throughout the cabbage. If you prefer crisper bacon, remove it after the fat renders and stir it back in when you add the cane syrup.
Cook and Brown the Cabbage
What happens in this step? The cabbage is added in batches and briefly covered so it begins to soften. It is then cooked uncovered until its liquid evaporates and the cabbage browns before the cane syrup finishes the dish.
Lagniappe Tip: Don't worry if liquid collects after the cabbage is covered. Uncover the Dutch oven and keep cooking over high heat, stirring occasionally. Once that moisture evaporates, the cabbage will begin to brown.
Serving Suggestions
This recipe yields about 4 cups of cooked cabbage. The serving size for nutritional calculations on the recipe card is estimated to be ½ cup.
Serve Fried Cabbage with Bacon hot as a side dish with pork chops, smoked sausage, ham, roast chicken, meatloaf, or corned beef. It also pairs well with red beans, black-eyed peas, or other simple Southern and South Louisiana meals.
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
Make Ahead and Refrigeration
Fried Cabbage with Bacon can be made one day ahead. Cool it promptly and refrigerate it in an airtight container. Leftovers will keep for 3 to 4 days.
Freezing and Reheating
Freeze the cooled cabbage in an airtight, freezer-safe container for up to 3 months for the best quality. Thaw it overnight in the refrigerator. Reheat it in a Dutch oven or skillet over medium heat, stirring occasionally, or microwave it in short intervals until warmed through.
Lagniappe Tip: Microwave leftovers in 30-second intervals, stirring between each interval. Short bursts help the cabbage heat evenly without becoming overly soft.
Hints and Tips (FAQ)
Cabbage naturally releases water as it cooks. Cover it only briefly to help it soften, then uncover the Dutch oven and continue cooking over high heat so the moisture can evaporate. A wide cooking surface and occasional stirring also encourage browning.
This fried cabbage should be tender and lightly browned, not crisp like fried potatoes. It should still have some texture and should not be mushy or swimming in liquid.
The cabbage is done when it has reduced considerably, most of its liquid has evaporated, and some pieces are lightly browned around the edges. Taste a piece: it should be tender but still have a little structure.
Yes. Omit the bacon and sauté the onion and cabbage in butter, neutral oil, or a combination of the two. The dish will not have the same smoky flavor, so a small amount of smoked paprika can help replace some of that character.
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Yeah You Right!
Publisher's Note: This recipe was originally published in December 2020. It has been updated with revised instructions, new process photos, additional cooking tips, and improved ingredient and storage guidance. The recipe itself remains true to the original South Louisiana-style Fried Cabbage with Bacon.
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
- 1 Tablespoon garlic minced; about 4 cloves
- 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
Prepare the Ingredients
- Remove the outer leaves from the cabbage. Cut the cabbage lengthwise into halves or quarters and remove the hard core. Chop the cabbage into approximately ½-inch pieces.
- Roughly chop the onion, mince the garlic, and cut the bacon into approximately 1-inch pieces.
- Measure the cane syrup. Combine the thyme, Creole seasoning, kosher salt, and black pepper in a small prep bowl.
Fry the Cabbage
- Add the bacon to a cold Dutch oven, then place it over medium heat.
- Fry the bacon until crisp and the fat has rendered, about 5 minutes, stirring frequently. Leave the bacon and rendered fat in the Dutch oven.
- Add the onion and sauté for about 5 minutes, until it begins to turn clear.
- Add the minced garlic and sauté for another 2 minutes.
- Increase the heat to high. Add the cabbage in batches, stirring each batch into the bacon, onion, and rendered fat as it begins to wilt.
- About halfway through adding the cabbage, stir in the herb and spice blend. Add the remaining cabbage and mix well.
- Cover the Dutch oven and cook for 5 to 10 minutes, allowing the cabbage to soften and release its moisture.
- Uncover the Dutch oven and continue cooking over high heat for 15 to 20 minutes, stirring occasionally, until the liquid has evaporated and the cabbage is tender and lightly browned.
- Stir in the cane syrup and cook for another 5 minutes, stirring frequently.
- Taste and adjust the seasoning if needed. Remove 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…
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baltisraul says
Do you have a recipe for Shrimp Delicate?
Sweet Daddy D says
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 says
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 says
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 says
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 says
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 says
Nice!