Fried Cabbage 

By Kay Chun

Published March 6, 2025

Fried Cabbage 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(97)
Comments
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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
  • 3slices bacon, chopped into 1-inch pieces
  • Vegetable or canola oil (if needed)
  • ½cup finely chopped yellow onion
  • 1garlic clove, minced
  • 1pound cabbage, cored then chopped into 1-inch pieces (about 6 cups)
  • Salt and pepper
  • ½teaspoon stone-ground mustard
Ingredient Substitution Guide
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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.

Ratings

4 out of 5
97 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.

Denise

I make this with red cabbage and add a chopped white onion and finish it with champagne vinegar.

JB

Adding sliced apple, reducing mustard and using a splash of apple cider vinegar gives this a sweet and sour punch. Delish!

Jeffakron

I so wanted to love this. I followed the recipe to the letter and found it meh. Might try the variations listed in comments.

Jo

So good! Made as written sans onion (didn't have) and was absolutely delicious. Next time more mustard. Didn't miss the onion. Will try this as a filling for pierogi.

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