This Southern fried cabbage recipe combines crispy bacon, smoky andouille sausage, and bold Cajun seasoning to create a savory, hearty side or main. Everything cooks in a single pan so the cabbage wilts into tender, flavorful ribbons that soak up the broth and pan drippings. It’s quick to prepare, deeply satisfying, and pairs well with classic Southern sides or simple weeknight mains.
Key ingredients for fried cabbage
- Bacon – Renders smoky fat that flavors the whole dish and adds crunchy texture when returned at the end.
- Smoked andouille sausage – Provides a spicy, meaty bite and classic Southern smokiness.
- Butter – Optional, for extra richness and a silkier finish.
- Yellow onion & green bell pepper – The aromatic base that adds sweetness and depth.
- Garlic – A small amount brightens and ties the flavors together.
- Cabbage – Use a small head of green cabbage, trimmed and thinly sliced; it wilts into tender ribbons that absorb flavor.
- Cajun or Creole seasoning – Adds heat, salt, and the characteristic Southern profile; adjust to taste.
- Chicken broth – Adds moisture and a bit of sauciness so the cabbage steams and softens without becoming watery.
Southern Fried Cabbage
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Ingredients
- 3 slices bacon, chopped
- ½ lb smoked andouille sausage, cut into ½-inch rounds
- 1 tbsp butter, optional
- 1 small yellow onion, peeled and chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 small head green cabbage, sliced (stem removed, discard outer layer)
- 1 tbsp Cajun or Creole seasoning, adjust to taste
- ½ cup chicken broth
Instructions
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Heat a large skillet over medium heat. Add the chopped bacon and andouille sausage. Let them cook undisturbed for a minute, then stir occasionally until the bacon is crisp and the sausage is browned. Some fond on the bottom of the pan is desirable; it adds flavor.
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Remove the cooked bacon and sausage to a plate and set aside. If there is a large amount of fat in the pan, pour off enough so about 2 tablespoons remain to cook the vegetables.
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If using, add the butter to the pan and let it melt. Add the chopped onion and green bell pepper and cook for about 5 minutes, until softened and starting to caramelize.
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Stir in the garlic, sliced cabbage, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes so the cabbage begins to wilt and pick up color. Add the chicken broth, stir, and let the mixture simmer for 5 minutes more. The cabbage should be tender but still hold some texture and should have a slightly golden tint.
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Return the cooked bacon and sausage to the pan and stir to combine. Cook for another 2–3 minutes to meld the flavors, taste, and adjust seasoning if needed. For a crisp finish, allow the mixture to sit undisturbed a minute so some pieces caramelize on the bottom.
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Serve hot and enjoy. This dish makes a great side for fried fish, roasted meats, or a slice of cornbread.
Video
A short video demonstrates the key steps and shows texture and doneness. Follow the instructions above for best results.
Nutrition
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Carbohydrates: 13g
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Protein: 11g
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Fat: 17g
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Sodium: 498mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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FAQs for this recipe
Yes. Double the bacon for more smoky flavor, use a different protein like chicken sausage, or omit meat entirely and add smoked tofu or extra mushrooms for a vegetarian version.
Cook the cabbage until it’s tender but still slightly firm to the bite. Avoid over-steaming; use just enough broth to soften it and finish by allowing the pan to brown a bit for texture.
You can, though red cabbage holds its color and texture differently. Green cabbage gives the classic Southern softness and flavor profile for this dish.
What goes well with fried cabbage?
This fried cabbage complements cornbread, rice, or roasted potatoes. For a heartier meal, serve it alongside smothered chicken or pan-fried fish. It also pairs well with simple greens or a crisp salad to balance the richness.