This Southern fried cabbage combines bacon, smoked andouille sausage, and bold Cajun seasoning for a smoky, hearty side dish. Cooked in one pan, the cabbage wilts into tender bites, soaking up savory pan drippings and a splash of broth. Serve it hot as a side or alongside fried catfish, smothered chicken, rice, or cornbread for a satisfying Southern-style meal.
Key ingredients for fried cabbage
- Bacon – Renders smoky fat and adds crisp, salty texture.
- Smoked andouille sausage – Provides bold, spiced flavor and a meaty bite.
- Butter – Optional for extra richness.
- Yellow onion & green bell pepper – Classic aromatics that add sweetness and depth.
- Garlic – Enhances flavor and ties the dish together.
- Green cabbage – The star ingredient; it wilts and soaks up the seasonings. Use a small head, remove the core and discard the outer leaves.
- Cajun or Creole seasoning – Adds heat, salt, and Southern character. Adjust to taste.
- Chicken broth – Helps soften the cabbage and creates a little saucy steam without watering the dish down.
Southern Fried Cabbage
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Ingredients
- 3 slices bacon, chopped
- ½ lb smoked andouille sausage, cut into ½ inch rounds
- 1 tbsp butter, optional
- 1 yellow onion, small, peeled and chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 small head of green cabbage, sliced, core removed
- 1 tbsp Cajun seasoning, or Creole
- ½ cup chicken broth
Instructions
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1. In a large pan over medium heat, cook the bacon and sausage until browned. Allow them to sit briefly at the start, then stir occasionally. Browning may leave flavorful bits on the pan — that’s fine.
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2. Remove the bacon and sausage and set aside. If there is a lot of fat left, pour off until about 2 tablespoons of drippings remain in the pan.
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3. Add the butter to the pan if using. Once melted, add the chopped onion and bell pepper and cook for about 5 minutes until softened.
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4. Add the garlic, sliced cabbage, and Cajun seasoning. Stir occasionally for about 10 minutes so the cabbage wilts and begins to brown slightly. Pour in the chicken broth, stir, then simmer for 5 minutes. The cabbage should be tender with a light golden color.
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5. Return the cooked bacon and sausage to the pan and stir for another 2–3 minutes to heat through and marry the flavors.
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6. Serve hot and enjoy.
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Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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FAQs for this recipe
Yes. Double the bacon or substitute plant-based or chicken sausage for a different protein while keeping the same hearty texture.
Avoid overcooking. Cook until the cabbage is wilted and tender but still has a bit of bite; it should look soft but not mushy.
You can, but the texture and flavor will differ. Green cabbage softens and browns in the pan in a way that best suits this Southern-style dish.
What goes well with fried cabbage?
This fried cabbage pairs well with warm cornbread, rice, or roasted potatoes. For a heartier plate, serve it with smothered chicken or fried catfish to complete a classic Southern meal.