Fried Cabbage 

By Kay Chun

Published March 5, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(246)
Comments
Read comments

Southern fried cabbage smartly marries lean cabbage with pork in the form of rich, meaty bacon. First, you chop bacon into small pieces and cook until crispy. Next, the cabbage cooks right in the bacon fat with onion and garlic, quickly soaking up tons of smoky flavor. Covering the cabbage as it cooks helps it soften quickly and evenly, achieving a uniquely silky texture. A touch of stone-ground mustard gives a tangy lift. This easy side pairs well with roasted chicken, fried chicken, pork chops and grilled sausages.

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Ingredients

Yield:4 servings

  • 3 slices bacon, chopped into 1-inch pieces

  • Vegetable or canola oil (if needed)

  • ½ cup finely chopped yellow onion

  • 1 garlic clove, minced

  • 1 pound cabbage, cored then chopped into 1-inch pieces (about 6 cups)

  • Salt and pepper

  • ½ teaspoon stone-ground mustard

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until golden and crisp, 6 to 7 minutes. Using a slotted spoon, transfer bacon to a small bowl. If necessary, add enough oil to the skillet to have about 2 tablespoons (or reserve any extra bacon grease for future use).

  2. Step 2

    Add onion to the skillet and cook, stirring occasionally, until softened, 2 minutes. Add garlic and stir until fragrant, 30 seconds.

  3. Step 3

    Add cabbage, season with salt and pepper and mix well. Cover and cook, stirring occasionally, until cabbage is tender and lightly golden in spots, about 5 minutes longer.

  4. Step 4

    Turn off heat and stir in mustard until well combined, then stir in bacon. Serve warm.

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Ratings

5 out of 5
246 user ratings
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Comments

Susan

Too fussy. Fry the cabbage in a mix of olive oil and butter w/ s & p. When it's getting gold in spots and crisp on some edges, squeeze half a lemon over it and serve. It's delicious and far easier.

Betsy

I've cooked cabbage like this for several years. I haven't used mustard, but will try it. I often finish with a splash of balsamic vinegar or a small scoop of brown sugar, or both. Everybody raves about it - even kids.

Brenda

One can of cannellini beans, drained, made a main dish out of this. Very nice meal!! The small dash of mustard at the end helped balance the sweetness of the cooked cabbage and bacon. A squeeze of lemon juice or a dash of your vinegar of choice would probably do so as well.

Celeste

Hey folks--use the bacon!

KayJ

My mother was a Southern citizen ok from Arkansas. This is just like her recipe, except she would have had only yellow mustard on hand. Thanks for the memories. I will cook now that I am reminded of its delicious and comp flavor.

Jean

I make this regularly; the kids and I love it! We will often substitute rooster (sriracha) sauce for the mustard or red pepper flakes. While some consider the bacon optional, bacon makes everything better!

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