Cabbage is something I make at home quite often. It’s cheap, filling, and so easy to make. It’s a forgiving vegetable so honestly, I don’t mind it super cooked down. Fried cabbage is a dish that I didn’t really know about until I moved to Charleston and had it for the first time. My Mom’s good friend, nicknamed China (who also inspired my shrimp and grits recipe), made the dish often and always made sure to bring me plates of tender, bacon-y cabbage as a special treat since I was always working on weekends.

On my college graduation night, instead of a cake, I asked China to bring me a sheet pan of her delicious cabbage. She specifically asked me what I wanted her to make me as a treat. And my dumb ass asked for cabbage. Looking back though, it made sense. She made hers a bit spicy, packed with sliced bacon, and lots of onions. I can vividly remember drunkingly eating from the pan with my best friend after most of the party guests had left. It was amazing.

Drunken, college nights aside, this is my go-to for a comforting, Southern side dish. It’s cheap, feeds a crowd, and tastes even better the next day. Since bacon is a solid upgrade for tender cabbage, you can definitely make this without the bacon like my braised cabbage and kale dish if you want to go the healthier route. This is how I remember having China’s version of fried cabbage, so let’s get started!

Southern Fried Cabbage

Cook time: 35-45 minutes

Serves: 4-6

1 pack thick-sliced bacon, diced (or 3/4 rendered bacon fat)

2 large sweet yellow onions, diced

6 garlic cloves, minced

2 tsp kosher salt

2 tsp black pepper

2 tsp smoked paprika

1 tsp adobo all purpose seasoning blend (Goya, Loisa or Badía brand)

2 small heads of green cabbage, cored and cubed

1/4 cup water

Hot sauce, to taste

In a large, heavy-bottomed stockpot, heat up the sliced bacon over medium heat. Cook the bacon down until all the fat has rendered and the bacon is crisp. Don’t drain the bacon fat. If you’re just using the rendered bacon fat that you may have saved or purchased, just add it to the warm pan to melt and skin this step of cooking the bacon.

Next, add the diced onion and cook until translucent, for about 5-7 minutes. Add the minced garlic and stir until fragrant. Liberally season with kosher salt, cracked black pepper, smoked paprika, and adobo seasoning.

Stir and add in the cubed green cabbage. Toss the cabbage well to make sure it’s evenly coated with the bacon fat and onion mixture. Cook down for about 20 minutes, stirring occasionally to prevent sticking. Add the water and stir well. Drop the heat to low and cover to simmer.

Before serving, taste and adjust your seasonings with kosher salt and black pepper to your liking. Hit it with your favorite hot sauce (mine is Valentina Extra Hot) and serve with steamed rice and some crusty cornbread or pair with a protein.

Note: you can also easily substitute sausage instead of bacon. Whatever you’re in the mood for!

¡Buen provecho!