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Tender-crisp cabbage sautéed with smoky bacon and sweet onions in one skillet. This classic Southern side dish is incredibly flavorful, easy to make, and ready in under 30 minutes. A true comfort food staple.
Render the Bacon
Sauté the Aromatics
Cook the Cabbage
Tender-crisp cabbage sautéed with smoky bacon and sweet onions in one skillet. This classic Southern side dish is incredibly flavorful, easy to make, and ready in under 30 minutes. A true comfort food staple.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 448.96 calories per serving with 14.1g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Finish and Serve
Replace the bacon with sliced kielbasa or andouille sausage. Brown the sausage first, remove it from the pan, and add it back in at the end.
Omit the bacon and use 2-3 tablespoons of olive oil or butter to sauté the onions. Add 1/2 teaspoon of smoked paprika to mimic the smoky flavor.
Add a diced jalapeño along with the onion for extra heat, or increase the amount of red pepper flakes.
Incorporate sliced bell peppers or mushrooms along with the onions for more flavor and nutrients.
Cabbage is an excellent source of Vitamin C, an antioxidant that is crucial for a healthy immune system, skin health, and wound healing.
Both cabbage and onions provide dietary fiber, which is essential for digestive health, promoting regular bowel movements and supporting a healthy gut microbiome.
This dish contains antioxidants from cabbage (like sulforaphane), onions (quercetin), and garlic (allicin), which help combat oxidative stress and inflammation in the body.
A typical serving of this dish (about 1.5 cups) contains approximately 250-350 calories, primarily from the bacon and the fat it's cooked in. The exact number can vary based on the thickness of the bacon and how much fat is used.
While cabbage itself is very healthy (low in calories, high in fiber and vitamins), this dish is a comfort food. The bacon adds significant amounts of sodium and saturated fat. It can be part of a balanced diet when enjoyed in moderation. For a healthier version, use less bacon, drain the fat thoroughly, or try the vegetarian variation.
The key to avoiding soggy cabbage is to not overcook it. Sauté it over medium to medium-high heat and cook just until it's tender but still has a slight crunch. Also, don't keep it covered for too long, as the trapped steam can make it watery.
Yes, you can use other types of cabbage. Savoy cabbage is a great substitute with a more delicate texture. Napa cabbage also works but will cook much faster. Red cabbage can be used, but it will turn a purplish-blue color when cooked.
This dish is a classic Southern side that pairs wonderfully with cornbread, smoked sausage, roasted chicken, pork chops, or a simple serving of black-eyed peas and rice.
You can, but it's best served fresh for the ideal texture. If you do make it ahead, the cabbage will soften upon reheating. Reheat it in a skillet over medium heat rather than in the microwave to help evaporate some of the excess moisture.
This recipe goes great with these complete meals
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
