Serves 4
25 min
Southern Fried Cabbage
Recipe GLPRa738997027d92b
A classic Southern side dish featuring tender cabbage cooked with smoky bacon, sautéed vegetables, and warm Creole spices. The cabbage becomes silky and flavorful as it cooks down with butter, garlic, onions, bell peppers, and celery, creating a rustic, comforting dish that's naturally low-carb and full of flavor.
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Ingredients
½ green cabbage head
4 slices bacon
3 tablespoons butter
2 garlic cloves, minced
½ white onion, diced
½ green bell pepper, diced
1 celery stick, diced
½ teaspoon salt
1 teaspoon black pepper
¼ teaspoon Creole seasoning
Directions
Discard the outer leaves from the cabbage head. Cut the cabbage in half and remove the core, then slice the remaining cabbage into thin strips about ¼ inch thick.
Cut the bacon slices crosswise into roughly ½-inch pieces.
Heat the butter in a large skillet over medium heat until it begins to foam.
Add the bacon pieces and cook for 2 minutes, stirring occasionally, until the bacon begins to release its fat. Add the minced garlic and cook for about 1 minute more until fragrant.
Stir in the diced onion, green bell pepper, and diced celery. Cook uncovered for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the sliced cabbage to the skillet along with the salt, black pepper, and Creole seasoning. Stir well to combine all ingredients evenly.
Cover the skillet and reduce heat to medium-low. Cook for 10 minutes, stirring once halfway through, until the cabbage becomes tender and wilts down significantly.
Remove the lid and cook uncovered for an additional 5 minutes, stirring occasionally, to allow any excess moisture to evaporate and the flavors to concentrate.
Transfer to a serving dish and serve warm.
