Sauteed Cabbage
A head of cabbage and one hot skillet — Southern Fried Cabbage, fried cabbage with sausage, beef and cabbage stir-fry, buttered cabbage for busy nights.
★ side
sideSouthern Fried Cabbage
This southern recipe include bacon, garlic and onion. A perfect side dish for literally any meal, and the BEST late night snack!
Autumn SingletonIngredients
- 1 head Cabbage
- 1 Onion
- 6 cloves Garlic
- 1 lb Bacon
- 2 tsp Salt
- 2 tsp Pepper
- 1 cube Chicken bouillon
Instructions
- 1Chop up your bacon into bite size pieces and get it into a pan over medium heat.
- 2While that’s cooking go ahead and chop up your onion, garlic and cabbage into bite size pieces as well.
- 3When the bacon is halfway done add in your onion and continue cooking.
- 4Add in your garlic, chicken bouillon salt and pepper. When the onion is almost translucent start adding in your cabbage. (You may have to do this in batches but it cooks down).
- 5Continue cooking for another 10-15 minutes with a lid on it until the cabbage is tender. (Sometimes I have to add a little water if it gets dry at the bottom). Y’all enjoy!
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Open in Pepper →One Skillet And A Head Of Cabbage
A cabbage costs a couple of dollars, keeps in the fridge for weeks, and cooks down into supper in about fifteen minutes. That kind of dependability is hard to beat on a Tuesday.
Cooks on Pepper reach for these when the fridge is bare except for a cabbage, a little sausage or ground beef, and an onion — and dinner still has to happen before everybody scatters.
Every recipe here starts in a hot pan: Southern Fried Cabbage with onion and garlic, Fried Cabbage and Potatoes with Kielbasa, Japanese-Style Ground Beef and Cabbage Stir-Fry, Fried Cabbage with Shrimp & Sausage, and plain Buttered Cabbage when you just need a side.
Quick Tips
- 1
Cut the wedges thin
Core the cabbage and slice it about 1/2 inch thick so it cooks evenly in 10 to 12 minutes instead of steaming into mush.
- 2
Render the pork first
Cook diced bacon, kielbasa, or andouille 5 to 6 minutes until the fat runs, then fry the cabbage right in that fat.
- 3
Use a wide pan
A 12-inch skillet gives the cabbage room to brown; crowd it and you get water instead of those crisp edges.
- 4
Salt at the end
Cabbage gives up plenty of liquid, so wait until the last 2 minutes to season or it will go limp and watery.
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