Southern Fried Cabbage
Southern Fried Cabbage is a easy Southern United States recipe that serves 4. 350 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 15 min | Cook: 32 min | Total: 57 min
Cost: $8.30 total, $2.08 per serving
Ingredients
- 1.5 lb Green Cabbage (Core removed, shredded or coarsely chopped)
- 1 Large Onion (Thinly sliced)
- 1 Bell Pepper (Any color, sliced into strips)
- 4 slices Bacon (Cut into bite‑size pieces)
- 8 oz Andouille Sausage (Sliced into 1/4‑inch rounds)
- 2 Tbsp Cajun Seasoning (Store‑bought or homemade blend)
- 1 tsp Black Pepper (Freshly ground)
- 1 tsp All‑Purpose Seasoning (Seasoned salt or garlic‑onion powder blend)
Instructions
Prep Vegetables and Meats
Remove the core from the cabbage and shred or coarsely chop it. Slice the onion and bell pepper. Cut the bacon into bite‑size pieces and slice the Andouille sausage into 1/4‑inch rounds.
Time: PT15M
Cook Bacon
Heat the large skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crisp and the fat has rendered.
Time: PT5M
Temperature: Medium heat
Remove Bacon and Set Aside
Using tongs, transfer the cooked bacon to a paper‑towel‑lined plate. Leave the rendered bacon fat in the skillet.
Time: PT2M
Sear Andouille Sausage
Add the sliced Andouille sausage to the same skillet. Sear for about 3‑4 minutes, turning once, until the edges are browned.
Time: PT5M
Temperature: Medium‑high heat
Remove Sausage
Transfer the browned sausage to the plate with the bacon.
Time: PT1M
Saute Peppers and Onions
If the skillet looks too greasy, pour off a tablespoon of excess fat. Add the sliced bell pepper and onion, sauté for 4‑5 minutes until softened.
Time: PT5M
Temperature: Medium heat
Cook Cabbage
Add the chopped cabbage to the skillet, stir to combine with the aromatics, then cover with a lid. Let it steam and soften for about 10 minutes, stirring once halfway through.
Time: PT10M
Temperature: Medium‑low heat
Season and Finish
Uncover the skillet, sprinkle Cajun seasoning, all‑purpose seasoning, and black pepper over the cabbage. Stir well, then return the cooked bacon and sausage to the pan. Cook an additional 2‑3 minutes to meld flavors.
Time: PT3M
Temperature: Medium heat
Serve
Spoon the fried cabbage onto plates. Serve over steamed rice or alongside warm cornbread.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 22g
- Fiber
- 5g
Dietary info: Gluten-Free, Pork
Allergens: Pork
Ingredient Substitutions
- Instead of Green Cabbage: Savoy cabbage, Napa cabbage
- Instead of Large Onion: Yellow onion, Sweet onion
- Instead of Bell Pepper: Poblano pepper, Italian sweet pepper
- Instead of Bacon: Smoked turkey bacon, Pancetta
- Instead of Andouille Sausage: Smoked kielbasa, Chorizo
- Instead of Cajun Seasoning: Creole seasoning, Old Bay
- Instead of Black Pepper: White pepper
- Instead of All‑Purpose Seasoning: Seasoned salt, Garlic powder
Equipment Needed
- Large Skillet
- Spatula or Tongs
- Chef's Knife
- Cutting Board
- Measuring Spoons
Critical Steps — Do Not Skip
- Cooking bacon until crisp to render flavorful fat.
- Searing Andouille sausage without burning.
- Covering cabbage and allowing it to steam before seasoning.
- Adding seasoning after cabbage has softened to avoid soggy texture.
Chef Tips from the Video
- For extra smoky depth, add a pinch of smoked paprika with the Cajun seasoning.
- A dash of apple cider vinegar at the end brightens the flavors.
- If you like heat, stir in a sliced jalapeño with the peppers.
Troubleshooting
Cabbage turns out soggy.
Make sure to cover the cabbage only for the first 10 minutes to steam, then uncover and let excess moisture evaporate before seasoning.
Dish is too salty.
Reduce the amount of all‑purpose seasoning or add a splash of water and extra unsalted cabbage to balance.
Bacon sticks to the pan and burns.
Cook bacon over medium heat and stir frequently; remove excess fat before adding sausage.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; cabbage may become mushy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop cabbage, onion, and pepper up to 24 hours ahead and store in sealed bags in the fridge.
- Cook bacon and sausage a day ahead; reheat in the skillet before adding the cabbage.
Frequently Asked Questions
What is the cultural significance and history of Southern Fried Cabbage in Southern United States cuisine?
Southern Fried Cabbage reflects the resourceful cooking of the American South, where cabbage was a cheap, abundant winter vegetable. Combining it with pork products like bacon and Andouille sausage adds the smoky, hearty flavors typical of Southern comfort food.
What are the traditional regional variations of fried cabbage in Southern United States cooking?
In the Deep South, fried cabbage is often cooked with ham hocks or salt pork, while in Louisiana Cajun versions add hot sausage and Cajun seasoning. Some coastal areas incorporate seafood or a splash of vinegar for brightness.
How is Southern Fried Cabbage traditionally served in Southern United States households?
It is commonly served as a side dish alongside fried chicken, pork chops, or over a bed of steamed rice. Many families pair it with cornbread or biscuits to soak up the flavorful juices.
What occasions or celebrations is Southern Fried Cabbage traditionally associated with in Southern United States culture?
Fried cabbage is a staple at family gatherings, potlucks, and holiday meals such as Thanksgiving or Christmas when a warm, comforting side is needed during cold weather.
What other Southern United States dishes pair well with Southern Fried Cabbage?
It pairs beautifully with fried catfish, barbecue ribs, collard greens, black-eyed peas, and creamy mashed potatoes, creating a balanced plate of protein, starch, and vegetables.
What makes Southern Fried Cabbage special or unique in Southern United States cuisine?
The dish combines the natural sweetness of cabbage with smoky bacon, spicy Andouille sausage, and bold Cajun seasoning, delivering a layered flavor profile that is both comforting and vibrant.
How has Southern Fried Cabbage evolved over time in Southern United States cooking?
Originally a simple sautéed cabbage with ham, modern versions incorporate diverse sausages, heat from Cajun spices, and serve over rice or with cornbread, reflecting the fusion of traditional Southern cooking with contemporary tastes.
What are the most common mistakes to avoid when making Southern Fried Cabbage with Andouille Sausage and Bacon?
Common errors include over‑seasoning before the cabbage has softened, cooking the cabbage uncovered which can cause it to dry out, and letting the bacon fat burn, which creates a bitter taste.
Why does this Southern Fried Cabbage recipe add Cajun seasoning after the cabbage has cooked for 10 minutes?
Adding the seasoning later prevents the spices from burning and allows the cabbage to release its moisture first, ensuring the seasoning coats the vegetables evenly without making them soggy.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in quick, approachable home‑cooking tutorials that focus on comfort food classics, seasonal dishes, and practical kitchen hacks for everyday cooks.
How does the YouTube channel OneStopChop's approach to Southern cooking differ from other cooking channels?
OneStopChop emphasizes minimal equipment, step‑by‑step visual cues, and budget‑friendly ingredient swaps, making Southern recipes like fried cabbage accessible to beginners while still delivering authentic flavor.
Last updated: September 3, 2026
