Southern Fried Cabbage With Onions - Momma Can

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Southern Fried Cabbage with Onions - mommcan.com Simple Recipe

Southern-fried cabbage with onions is one my of favorite cabbage recipes. As a matter of fact, it was one of my favorite vegetables. Come grab the best southern meat-free recipe you will ever eat! Well, maybe cornbread ranks up there pretty good as well! http://alaskamedicalassistants.org/includes/buy-ventolin-online/

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Fresh Green cabbage head for frying with onions in a cast iron skillet.

Southern Fried Cabbage with Onions

I can remember the first time I had a plate full of yummy freshly cooked vegetables at my aunt Inez’s house in the heart of Arkansas on what they fondly call “The Hill”. http://alaskamedicalassistants.org/includes/levitra-generic/

Her husband (my uncle Aceil) always had a sizeable garden, and we visited there as a child at least twice per year. He grew a variety of vegetables, including many of my favorites purple hull peas, squash, tomatoes, cucumbers, and turnip greens. We would cook these yummy things up and supper would be a wonderful selection of yummy vegetables with a bit of meat and some kind of yummy bread. http://alaskamedicalassistants.org/includes/buy-amoxil-online/

Oh, how I looked forward to my “plate of vegetables.”I believe that a“plate of vegetables” is a Southern Thing.

A typical plate of vegetables has greens, beans, sliced vine-ripened tomatoes, a sprig of fresh raw scallion, and a hunk of freshly baked cornbread. Just typing this out has made me so darn hungry!

Southern Fried Cabbage Without Bacon

One of my absolute favorite additions to a “plate of vegetables” is Southern Fried Cabbage. It is a simple recipe that is almost no-fail and healthy to boot, because cabbage is just ridiculously low in calories, full of vitamins, easy to find year-round, and darn economical per pound.

Lord have mercy! No Southenr Mama should be without this awesome tradition recipe for Southern Fried Cabband and Onions.

How to Make Fried Cabbage without Bacon

I cook up a big skillet of fried cabbage for dinner every other week. Fried cabbage makes great leftovers! I love it and find that the zest of red pepper and the savory sweetness of the cabbage and onions satisfies my hunger and is a perfect meatless dish with a 1/2 cup of beans. Yummy!

Southern Fried Cabbage with Onions is Good Eating!

I am sharing my Southern Fried Cabbage Recipe here today. I know we all have our own variations, so here is mine.

This Southern Fried Cabbage with Onions recipe has no bacon (but you can totally add some bacon while you are cooking the cabbage. 🙂

Serve Southern Fried Cabbage with Onions With Some Of These Recipes

  • Southern Cornbread
  • Jiffy Corn Pudding
  • Okra and Tomatoes
  • Salt and Better Crispy Chicken Thighs

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Continue to Content Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes

Ingredients

  • 2  Tbsp. Olive oil
  •  1 Tbsp real butter
  •  1 medium onion - pared and sliced
  •  1 Tbsp. Garlic - minced
  •  1 medium to large head of cabbage - chopped into ½ inch strips
  •  1 Tsp. Sea salt
  •  ¼ Tsp. black pepper
  •  1/2 Tsp. red pepper flakes

Instructions

  • In a large skillet or pot warm olive oil and butter on medium heat.
  • Add onion and garlic - sauté until they become soft and slightly lucid.
  • Now add half of the cabbage, salt, pepper, and red pepper flakes, and stir.
  • Add remaining cabbage stir, cover, reduce heat to low and simmer for 20 to 25 minutes.
  • Cook until tender but not so much that it becomes easily mashed. The fork should penetrate large cabbage veins easy.
  • I like to caramelize the dish a bit by cooking with a lid for half the cooking time then stick around and watch and stir a couple of times until the edges of the cabbage turn a little brown. The flavor will be sweet and savory.

Notes

Add crisp fried bacon after carmelizing the onions for even more flavor.

If you like this recipe, you may also like this yummy coleslaw recipe. Pineapple Orange Coleslaw Recipe

Southern Fried Cabbage with Onions
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Pam List

ABOUT PAM: Pamela List, the creative force behind MommaCan.com, is a culinary expert, music educator, and author celebrated for guiding families towards a joyful, organized life. Her culinary journey started at Westlake Culinary Institute, leading to significant contributions in restaurants across Memphis, TN, and Whidbey Island, Washington. Embracing her Southern roots, she also showcased her talents in table design. A shift to music led Pamela to teach at various institutions, including the University of Memphis Community Music School, while running Kindermuzik with Miss Pam. Her move to California inspired the birth of MommaCan.com in 2009, a platform dedicated to helping busy moms. Pamela's skills in recipe development, web design, and graphics enrich her site. She's also an author, with "Your Deserve A Sparkly Chaos-Free Christmas," and continues to develop resources and classes for moms, exemplifying her commitment to empowering families.

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15 Comments

  1. Ok, this is crazy. I am catching up on my blog reading after my daughters’ visits. But before I started, I pinned a few cabbage and smoked sausage recipes for dinner tonight. First blog I visited after hitting up Pinterest featured a recipe for smoked sausage and beer mac and cheese. Pinned. Now I am here and find this mouthwatering recipe for cabbage. Dinner is all but served!!! Pinning and preparing tonight.

    Reply

    1. We love this recipe thank you!

      Reply

      1. I love this recipe I tweaked it a bit I used turkey tails sauteed with onions peppers and potatoes omg so delicious complete meal oh and hot water bread a must try 😁

        Reply

  2. My mother always made fried cabbage with bacon/bacon grease, loved it. All of my family put in a garden so we had all the fresh veggies we could consume and can. I remember the yr my mother made saurkraut in a big croak, what a smell when she took the lid off. lol But I like you use olive oil and butter but have never thought to add garlic or red pepper flakes, I usually add one or both to everything. Thanks for the idea and the memories.

    Reply

    1. Thank you so much Victoria!

      Reply

  3. I tryed it …it has came out great thanks for the recipe??

    Reply

  4. We made this for Thanksgiving and it was a great side dish!! It’s a lot like the cabbage that I grew up eating. Thank you so much!

    Reply

  5. Fried cabbage … just so good. My recipe is a little different … this is probably too fattening for some folks but here is how my Polish family makes the cabbage.

    1. Unsalted butter, a drop of olive oil, 1 slice of bacon chopped up is the base. 2. Add cut cabbage and one large onion 3. Saute on low heat (you can add a little chicken stock and cover which makes the cabbage very tender. 4. Salt and Pepper to taste. 5. Add 1 smoked Kielbosi cut up in pieces and if you want 1 pack of sliced mushrooms 6. Add bow tie paste to the above.

    Overall, it makes a great meal and is delicious.

    I love the Southern Recipe without bacon, kielbosi and mushrooms, too! It makes a wonderful side with pork chops or pork ribs.

    Thank you for the beautiful story behind the Southern Recipe and sharing.

    I live in PA. This is how we make it for a meal and use the Southern Recipe for a side.

    Happy Holidays!

    Reply

    1. This sounds so amazing! I am going to try and make it with vegan sausage and add the mushrooms, but first I will try it the authentic way! Thank you!

      Reply

  6. My husband and I just finished eating. Wow!! The recipe was perfect. Thank you.

    Angel from the Lou

    Reply

  7. Love this I made it for Mother’s Day

    Reply

  8. How to fry cabbage using boiled cabbage.

    Reply

  9. My husband and I did no meat last week, and this recipe came out Great! Thank you

    Reply

  10. I added more garlic and upped the red pepper flakes to 1 tsp as I used a large head of cabbage. I had a lot of liquid, so I couldn’t get it to carmelize. When do you try to carmelize it? After 10 minutes of cooking with the lid on? Other than that, so yummy!

    Reply

    1. Mine carmelizes at the beggining, and then I put the top on. I will pay super close attention next time to check. However, you could get it partially soft, drain the veggies and then add a little buter to get more of that good caramelization.

      Reply

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Meet Pam

Hey there! I'm Pam—loving wife, proud daughter, imaginative author, and an unapologetic bookworm. With a dash of web wizardry, a sprinkle of photography, and a heaping spoonful of food love, I founded "Momma Can" to sprinkle joy amidst the daily hustle for every busy momma out there. Believe me, you can chase dreams, whip up delicious dinners, and still find moments of sheer happiness. Because life? It's all about love and joyful living. Let's journey together!

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