If you’re tired of putting the same steamed broccoli on the table three nights a week, try this Southern fried cabbage. In this easy side dish cabbage, bacon, and mushrooms are cooked together until the cabbage turns silky and soaks up every bit of bacon fat. It’s ready in about 30 minutes on the stovetop, costs a few dollars to make, and goes with roast chicken, pork chops, or a pan of cornbread.
I grew up thinking cabbage was something you boiled until it gave up and was gray, watery, faintly sad. But it turns out if you make it in a skillet with bacon and mushrooms all of a sudden everyone wants seconds..
You brown the bacon first, cook the mushrooms in the drippings, then let the cabbage braise in that. The cabbage doesn’t just sit next to the bacon, it takes on the smoke and salt while the edges caramelize. Mushrooms add a meaty depth that keeps it from tasting like a plain side.
Now, I get it, cabbage is one of the cheapest, most nutritious vegetables in the produce section, and yes, I’m about to cook it in pork fat. I’ve made peace with this. You’re eating a head of cabbage. A few slices of bacon aren’t going to undo that, and they’re the reason everyone at the table finishes their plate.
Below you’ll find the ingredient list, step-by-step instructions, and a few swaps if you want to make it meatless or add a little heat. It’s the kind of side that quietly steals the show at a Sunday dinner without asking you to do anything complicated.
Ingredient Notes
For exact amounts needed see the recipe card below
- Bacon
- Mushrooms
- Cabbage
- Onion
- Brown sugar
- Salt
- Ground coriander
- Granulated garlic: This is dried garlic ground into small granules, not the finer garlic powder. It has a bit more texture and a slightly stronger bite. Garlic powder will work if that’s what you have.
- Paprika: Use regular paprika here, not smoked. Regular paprika adds color and a mild pepper flavor without taking over the dish.
- Olive oil: Optional.
- Fresh parsley
How to Make Southern Fried Cabbage with Bacon
- Slice the bacon into strips. Set a large dry skillet over medium-high heat, no oil needed. Lay in the bacon and cook for 5 to 6 minutes, giving it a stir now and then, until it’s lightly browned and the fat has cooked out. Scoop the bacon onto a plate and set aside. Drain all but about 2 tablespoons of the bacon grease.
- While that’s going, dice your onion and slice the mushrooms.
- Once the bacon is done, add the onion and mushrooms. If you kept some bacon grease you probably won’t need the olive oil. Cook over medium-high for 8 to 10 minutes, stirring occasionally, until the vegetables turn golden.
- Shred the cabbage and pile it into the pan. Toss to mix and let it cook 3 to 4 minutes, just until it starts to soften.
- Add the salt, ground coriander, granulated garlic, paprika, and brown sugar over the top. Stir until everything’s evenly coated.
- Add the bacon back in. Mix it all together, turn the heat down to medium-low, and keep cooking 12 to 15 minutes, stirring occasionally, until the cabbage is completely tender.
- Dish it up right away with a handful of fresh chopped parsley on top.
Serving Ideas
My favorite way to serve this is as a side next to something simple, like chicken thighs or pork chops, so the cabbage can be the star of the plate. The bacon and mushrooms give it enough flavor that it doesn’t need much else next to it.
It also works as a light main dish. Pile it into a bowl with a thick slice of crusty bread for scooping, and you’ve got dinner. If you’re feeding a crowd for a potluck or a holiday spread, this sits well next to a ham or a roast, and it holds its temperature better than most steamed vegetable sides.
How to Store
This keeps well in the fridge for up to 3 days, and I think it tastes even better the next day once the flavors have had time to sit together. Store it in an airtight container and reheat it in a skillet over medium heat, or in the microwave if you’re short on time.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t skip browning the bacon first. The fat it releases adds flavor to the whole dish, so don’t rush this step.
- If you want to make this dish lighter you can drain all the bacon grease and cook the veggies in olive oil. You will still get a lot of flavor from the bacon.
- Cook the mushrooms separately before adding the cabbage so they get a chance to brown instead of steaming in all that liquid.
- The cabbage will shrink down a lot as it cooks. That’s normal, not a sign anything went wrong.
- If the pan looks dry in the final stage, add a splash of water or chicken stock to loosen things up.
- Add some red pepper flakes if you want it to be a little bit spicy.
Reader Questions
Yes. Pancetta works well here and gives a similar richness. Cut it into small strips or cubes the same way you would the bacon, and render it the same way before moving on to the mushrooms.
You can leave the bacon out and use olive oil or butter for the whole pan. You’ll lose some of the smoked richness the bacon brings, so consider adding a little extra salt and maybe a pinch more paprika to make up for it.
Cabbage holds a lot of water, and if the heat is too low or the pan is too crowded, that water builds up instead of cooking off. Keep the heat at medium-high for the first few steps, and don’t cover the pan. If it does turn out watery, just cook it a few minutes longer, uncovered, to let the liquid reduce.
Cremini or baby bella mushrooms work in place of button mushrooms with no changes needed. They have a slightly deeper flavor, but the swap is easy.
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Southern Fried Cabbage Recipe
Ingredients
- 2 -4 slices bacon cut into strips
- 2 cups button mushrooms sliced
- 4 cups cabbage shredded
- 1 medium onion diced
- 1 teaspoon brown sugar
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon granulated garlic
- ½ teaspoon paprika
- 2 tablespoons olive oil optional
- Fresh parsley to serve
Instructions
- Cut the bacon into strips. Heat a large frying pan over medium-high heat with no oil. Add the bacon and fry for 5–6 minutes, stirring occasionally, until lightly browned and the fat has rendered. Remove from the pan and set aside. Drain all but about 2 tablespoons of bacon grease, or drain it all and add olive oil to the skillet instead.2 -4 slices bacon, 2 tablespoons olive oil
- Dice the onion and slice the mushrooms. Add the onion and mushrooms to the skillet and fry over medium-high heat for 8–10 minutes, stirring occasionally, until golden.2 cups button mushrooms, 1 medium onion
- Shred the cabbage and add it to the pan. Stir to combine and cook for 3–4 minutes until the cabbage begins to wilt.4 cups cabbage
- Sprinkle over the salt, ground coriander, granulated garlic, paprika and brown sugar. Stir well to coat evenly.1 teaspoon salt, ½ teaspoon ground coriander, ½ teaspoon granulated garlic, ½ teaspoon paprika, 1 teaspoon brown sugar
- Return the bacon to the pan. Stir everything together, reduce the heat to medium-low, and cook for a further 12–15 minutes, stirring occasionally, until the cabbage is fully softened and everything is well combined.
- Serve immediately, topped with freshly chopped parsley.Fresh parsley
Notes
- If you want to make this dish lighter you can drain all the bacon grease and cook the veggies in olive oil. You will still get a lot of flavor from the bacon.
- You can also use more or less bacon, depending on your preference.
- Cook the mushrooms separately before adding the cabbage so they get a chance to brown instead of steaming in all that liquid.
- The cabbage will shrink down a lot as it cooks. That’s normal, not a sign anything went wrong.
- If the pan looks dry in the final stage, add a splash of water or chicken stock to loosen things up.
- Add some red pepper flakes if you want it to be a little bit spicy.
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Nutrition Information
Nutrition facts are estimates.
