Monday, December 5, 2011

Southern Fried Cabbage

Southern fried cabbage is a very simple cabbage dish prepared often as here, with a bit of butter, bacon & onion. I like to add cider vinegar and dried pepper flakes for a little extra flavor punch.
Southern fried cabbage is a very simple cabbage dish prepared often as here, with a bit of butter, bacon & onion. I like to add cider vinegar and dried pepper flakes for a little extra flavor punch.

Southern Fried Cabbage

We southerners know this dish as "fried" cabbage, even though it's actually more of a mixture of sautéing, and braising or stewing, being cooked low and simmered in its own juices, rather than being flash fried. 

I imagine a lot of folks raised outside of The South associate the words "southern" and "fried" to always mean something that is deep fried in a huge vat of boiling oil, like our fabulous fried chicken, for instance. Surely these people must think we crazy southerners deep fry some odd things - like cabbage and fried corn and fried apples, to name a few.

What they don't realize is that the term often represents different things, and very often, simply the tool used, more so than the actual method or process. In many cases it's referring to the cooking of something in a skillet - or what we call a frying pan - and so, we call the dish "fried."

We southerners are a funny lot aren't we?

I prefer to render out some bacon with my fried cabbage, then cook a bit of onion in that before adding in the cabbage and simple seasonings of salt, pepper and Cajun seasoning. 

After that, I cover and let it braise for 30 minutes, adding a splash of cider vinegar and red pepper flakes just before serving. Since the bacon is used more as a seasoning for me, I only use a few slices, but certainly use as much as you like. I do like to add in some butter too though since it adds a great flavor to the cabbage.

I love this dish so much, that despite the fact that I've purchased a head of cabbage multiple times with the intention of making one particular recipe to post, I keep using it for fried cabbage time and again instead. I love the stuff, so what can I say? 

Another favorite of mine is to add a can of corned beef for what I call Shortcut Corned Beef and Cabbage. This last head of cabbage was so huge, it was like getting a 2-for-1 deal, so I also used a bit of it to make a wonderful pot of soup during that last blast of cold air that flowed through here a week or so ago. 

I've been dealing with computer gremlins the past couple of weeks, but hopefully I'll be posting that recipe soon, assuming technology cooperates, since the weather appears that it will switch from flip flops to winter again in just a few days. Gotta love The South!

While fried cabbage is technically a side dish, frankly I can make it a main dish meal and often do, since The Cajun isn't all that interested in cabbage. I can barely manage to sneak it in on him in soups, but considering that he ate three large bowls of that soup I made, I am grateful that we have at least progressed to that! Here's how to make this delicious southern favorite.

For more of my favorite southern recipes, visit my page on Pinterest!



Southern Fried Cabbage

Southern Fried Cabbage

Yield: About 4 to 6 servings
Author: Deep South Dish
Southern fried cabbage is a very simple cabbage dish prepared often as here, with a bit of butter, bacon & onion. I like to add cider vinegar and dried pepper flakes for a little extra flavor punch.

Ingredients

  • 3 slices bacon
  • 4 tablespoons butter, divided
  • 1 cup chopped onion
  • 1 medium to large head of cabbage, chopped (about 10 to 12 cups)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 2 teaspoons apple cider vinegar, optional
  • Dash dried red pepper flakes, optional

Instructions

  1. Chop the bacon and cook in the bottom of a lidded pot until the fat is rendered. Add 2 tablespoons of the butter and the onion and sauté about 4 minutes.
  2. Add a splash of water to the bottom of the pot to deglaze the browned bits in the bottom. Add half the cabbage, salt, pepper and Cajun seasoning. Cook and stir for several minutes. 
  3. Add the remaining cabbage, stir, reduce to a low simmer, cover and cook for about 30 minutes, or until cabbage reaches the desired consistency, stirring several times.
  4. Stir in the remaining 2 tablespoons of butter and the cider vinegar; continue cooking until cabbage begins to caramelize, if desired, otherwise, taste and adjust salt and pepper, and sprinkle with red pepper flakes, if using. 
  5. Serve as a side dish, along with some skillet cornbread.

Notes:

Variations: Substitute a good andouille or smoked sausage, or ham, sliced or chopped, for the bacon. Can also add in chopped fresh tomatoes or one can of stewed tomatoes, cut up, to the cabbage. I just use my kitchen shears to cut them up right in the can. Can also use one can of Rotel or regular diced tomatoes, and add about 1/2 of a green pepper, chopped with the onion, if desired.

Instant Pot: Prepare as above except add a tablespoon of butter to the pot with the bacon. Add onion and cook for 2 minutes. Add 1 cup chicken broth or water and scrape up any browned bits from the bottom. Add half of the cabbage and seasonings; toss to coat and allow to cook down slightly. Add remaining cabbage and vinegar; toss and add another 1/2 cup chicken broth/water, seal and set for 3 minutes manually. Quick release, add remaining butter, taste, adjust salt if needed and add red pepper flakes; toss.

Sweet and Sour Green Cabbage: Prepare as above, except increase apple cider vinegar to 1/4 cup, whisking in 1/4 cup light brown sugar and a couple dashes of Worcestershire, low sodium soy sauce and hot sauce. Stir into the cabbage the last 10 minutes of cooking time.

Cabbage, Side Dish, Tomatoes, Southern Favorites, Smoked Sausage
Side Dish
American, Southern
Did you make this recipe?
Tag @DeepSouthDish on instagram and hashtag it #DeepSouthDish
Posted by on December 5, 2011


Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed