Southern Fried Cabbage Recipe

Cabbage: A leafy vegetable that becomes tender and slightly sweet when cooked.

Bacon: Adds a smoky, savory flavor and crispy texture to the dish.

Onion: Provides a sweet and aromatic base when sautéed.

Garlic: Adds a pungent and aromatic depth to the dish.

Salt: Enhances the overall flavor of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

When cooking bacon, make sure to do so over medium heat to render out as much fat as possible without burning it. This will provide a rich base for the onion and garlic to cook in, infusing them with deep, savory flavors. Additionally, when adding the cabbage, stir frequently to ensure it is evenly coated with the bacon drippings and cooks uniformly. This will help achieve a tender yet slightly crisp texture.

• chopped cabbage - Substitute with kale: Kale has a similar texture and can hold up well to frying, providing a slightly different but still delicious flavor.

• chopped cabbage - Substitute with brussels sprouts: Brussels sprouts offer a similar crunch and can be sliced thinly to mimic the texture of cabbage.

• chopped bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• chopped bacon - Substitute with smoked tofu: For a vegetarian option, smoked tofu can provide a similar texture and smoky taste.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks can provide a subtle onion flavor and add a different texture to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different intensity.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor if minced finely.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often described as more earthy.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, though it will add more heat than black pepper.

• Allow the Southern fried cabbage to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled cabbage into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator. The Southern fried cabbage will stay fresh for up to 4-5 days.
• For longer storage, consider freezing. Place the cooled cabbage in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. Frozen Southern fried cabbage can be stored for up to 2-3 months.
• When ready to enjoy, thaw the cabbage in the refrigerator overnight. This gradual thawing helps maintain its texture.
• Reheat the Southern fried cabbage in a skillet over medium heat. Add a splash of water or chicken broth to prevent it from drying out.
• Stir occasionally to ensure even heating. Once heated through, serve hot and enjoy the delicious flavors of your Southern fried cabbage.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Once the oil or butter is hot, add the leftover southern fried cabbage.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until heated through.

• Microwave Method:

  1. Transfer the southern fried cabbage to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the southern fried cabbage in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the southern fried cabbage in the steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the southern fried cabbage in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large skillet: A wide, flat-bottomed pan used for frying the bacon and cooking the cabbage mixture evenly.

• Tongs: Useful for turning the bacon and stirring the cabbage to ensure even cooking.

• Cutting board: A surface for safely chopping the cabbage, onion, and garlic.

• Chef's knife: A sharp knife for efficiently chopping the cabbage, onion, and mincing the garlic.

• Measuring spoons: Tools for accurately measuring the salt and black pepper.

• Mixing bowl: A bowl to hold the chopped cabbage before adding it to the skillet.

• Slotted spoon: Ideal for removing the cooked bacon from the skillet while leaving the drippings behind.

• Wooden spoon: Perfect for stirring the onions, garlic, and cabbage in the skillet.

• Paper towels: Used for draining the cooked bacon to remove excess grease.

• Serving dish: A dish to serve the finished Southern fried cabbage hot.

Pre-chop ingredients: Chop the cabbage, bacon, and onion in advance and store them in the fridge to save time during cooking.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

Cook bacon in batches: Cook a large batch of bacon ahead of time and store it in the fridge. Use the drippings as needed.

One-pan method: Use a large skillet to cook everything in one go, reducing the number of dishes to wash later.