Southern Fried Cabbage Recipe

This dish brings back so many memories! I grew up on this southern classic, but haven't made it for my family in a while due to trying to avoid fried foods. However, I decided to give it a try tonight. I cooked the bacon first, skipped extra oil, and added some minced garlic, caraway seeds, and celery seed. Towards the end, I tossed in the crumbled cooked bacon. As I was preparing it, I recalled how my Mother and Grandmother used to cook it with a lid on, occasionally giving it a stir, which is slightly different from the recipe that calls for continuous stirring. I tried it with the lid on, and it turned out perfect! My husband couldn't stop raving about it!

This dish has quickly become a beloved favorite among our family that we simply can't get enough of! The only change I made was sautéing the onions separately before adding them in.

I've made this recipe twice. The first time, I followed it exactly as written. The second time, I skipped the oil and used double the amount of bacon, cooking the cabbage in the bacon grease instead. This way turned out to be much tastier. Also, I added a tablespoon of sugar instead of just a pinch. The dish was absolutely delicious!

Absolutely adored this recipe! My husband is a huge fan of southern comfort food, but the lengthy preparation time can be daunting. I decided to give this recipe a shot in hopes of achieving that "southern" cabbage flavor in a fraction of the time. And it delivered! I'm giving it 4 stars only because it does require a bit longer cooking time than traditional "southern" cabbage. Thank you for sharing such a fantastic recipe!

Delicious flavor, but too oily. I'll try using bacon grease instead next time (and there will definitely be a next time). I increased the amount of bacon and cooked until the cabbage and onion were very tender, just the way I prefer. The touch of sugar really enhances the taste! Skipping it would not be a good idea.

I absolutely adore this dish! I have been preparing my own version of it for many years now. It has become a popular New Year's tradition among my friends. I originally learned how to make it from the firefighters at the station, who would whip up delicious soul food whenever I didn't feel like cooking. They would start by browning ground meat in bacon grease, then adding cabbage leaves and onions. Occasionally, they would throw in some link sausage (and I'm eager to experiment with ground pork as well). Hailing from the heart of the South, garlic is a non-negotiable ingredient for me. If there is an excess of oil/grease, I recommend removing some and adding water to steam the leaves until tender. However, be careful not to drain too much oil, as it holds all the rich flavors you have been building. This dish is quite forgiving and difficult to mess up. It pairs wonderfully as a side dish with pork chops or ham steaks.

Here is your rewritten review: I omitted bacon, but I utilized bacon grease to cook a kielbasa, which I set aside before adding oil, onion, and cabbage. After frying the cabbage for a few minutes, I added the kielbasa slices. Instead of sugar, I used a grated apple and avocado oil. I cooked it until soft and browned, resulting in a delicious outcome.

This recipe deserves a low rating as the excessive use of oil is unnecessary. I only used 5 pieces of quality bacon and no additional oil was required. My grandmother used to make this dish often and never included any oil. It's a simple but tasty recipe.

I made this recipe with no added sugar and substituted vegetable oil with bacon grease for extra flavor. I sautéed onions and garlic, then added crispy bacon and caraway seeds. Seasoned with salt and pepper, I let it all simmer in chicken broth, turning every 10 minutes until the cabbage was cooked through. Delicious and flavorful!

My family absolutely adored this recipe! I mostly followed the instructions, but I decided to include smoked beef kielbasa. Additionally, I increased the amount of salt and pepper by a teaspoon each. After cooking, I let it cool with a lid on for around 30 minutes as we preferred it with minimal crispiness. The dish turned out to be excellent, and I even sprinkled in half a teaspoon of powdered garlic. I highly recommend trying out this recipe! It was my first time making it, but I will definitely be making it again in the future. Thank you for sharing this wonderful recipe!

The cabbage has a delightful taste and is versatile enough to create three satisfying meals. Additionally, it is budget-friendly, making it a great option for those who want to eat well without breaking the bank.

I chopped the bacon into smaller pieces and incorporated sweet onion into the dish.

I replaced bacon with Polish sausage.

The whole experience was very tastefully done.

I made a few tweaks to the recipe by using four strips of bacon instead of three, and I only had a small Vidalia onion on hand. I will definitely be making this again as it was a big hit!

Here is the rewritten review: "For best results, use 6 slices of thick-cut bacon to render extra grease. Skip the vegetable oil and sugar. Cook the bacon until the fat is rendered. I recommend sautéing the onion in the bacon grease until slightly browned to boost flavor, then add the cabbage, salt, and pepper."

How about more bacon, no oil, and definitely no sugar! Also, do you include sugar in your cornbread recipe?

I followed my Memaw's recipe, using only bacon grease and cooking it for an extra 5 minutes. The result was fantastic, bringing back a flood of memories.

Excellent