This Southern fried cabbage recipe is a quick, cozy side dish that combines tender cabbage, smoky bacon, sweet apple, and savory onion in one skillet for a dish that’s hearty, flavorful, and ready in less than 30 minutes!
If you’re looking for even more easy vegetable sides, try roasted yellow squash, broccoli casserole, and maple glazed carrots, or browse our vast collection of side dish recipes.
Table of Contents
Before You Get Started
Before you heat up the skillet, keep these tips in mind so your fried cabbage turns out perfectly every time:
- Cut the cabbage into uniform size pieces: This ensures that it cooks evenly and does not turn soggy.
- Don’t skip the apple: The sweetness balances the smoky bacon and tangy vinegar beautifully. Honeycrisp is my favorite for sweetness, but a tart Granny Smith works if you want more tang.
- Control the texture: Cook just until tender. Overcooking leads to mushy cabbage.
- Bacon optional: For a vegetarian version, simply swap in extra butter and a pinch of smoked paprika.
How to Make Fried Cabbage
Cooking this dish is easy, but the little details make a difference. Here’s how I like to do it:
Step 1: Cut the Cabbage
Start by slicing the cabbage head in half with a big knife. Cut out the core at an angle, and then slice and chop the cabbage. You can make the cabbage thin (like coleslaw) or thicker; whatever your preference…just keep it uniform so it cooks evenly.
** Quick Note: Half of a small to medium head of green cabbage works best. You need about 3-4 cups of sliced cabbage for this recipe, so if you have more than that, save the extra for a later meal.
Step 2: Cook the Bacon
Fry the chopped bacon in a large skillet over medium-high heat. Once it’s browned and crisp, use a slotted spoon to transfer the pieces to a plate. Keep about a tablespoon of the drippings in the skillet for flavor.
** Grandma’s Tip: if you have any, save leftover bacon grease in a jar in the fridge. A spoonful added to veggies, cornbread, or greens later on makes them taste amazing.
Step 3: Soften the Cabbage, Apple & Onion
Add butter to the skillet, then toss in the grated apple, onion slices, and cabbage. Cook until everything starts softening, about 5 minutes. Stir often so nothing sticks.
Step 4: Season and Simmer
Sprinkle in apple cider vinegar, sugar, salt, pepper, and a dash of nutmeg. Stir well to coat the cabbage and let those flavors meld together. Let it simmer until the cabbage is tender and flavorful, 7-10 more minutes.
** Pro Tip: The vinegar keeps the cabbage bright and balances the sweetness from the apple and the savory richness from the bacon.
Step 5: Finish with Bacon
Add the crispy bacon back to the skillet and toss everything together. Taste and adjust with a little more salt or pepper if needed. Serve warm right out of the pan.
Variations
- Without bacon: use 2 tablespoons of butter and omit the bacon.
- Bacon swaps: turkey bacon, smoked sausage, or diced ham. Use extra butter to pan-fry leaner meat.
- Acid options: try lemon juice or a spoonful of Dijon mustard in lieu of the vinegar.
- Add-ins: shredded carrots, thinly sliced bell peppers, garlic, or make it spicy with a sprinkle of Cajun seasoning, red pepper flakes, or cayenne. Garnish with chopped fresh herbs such as parsley, thyme, or rosemary.
- Shortcut: grab a bag of coleslaw mix from the produce section. You need about 3-4 cups of shredded cabbage altogether.
- Make it a meal: add protein by browning sliced kielbasa (or other sausage) in the skillet with the bacon before frying the cabbage.
- Red cabbage (purple cabbage): a head of red cabbage works fine, too. Try this braised cabbage with apples and bacon.
What to Serve with Fried Cabbage
Pair the fried cabbage with:
- Bread: a slice of cast iron cornbread or biscuits;
- Southern Entrees: fried chicken, smothered pork chops, or pulled pork sandwiches;
- Comfort Food Classics: old-fashioned chicken pot pie or Southern meatloaf.
Amazing! I was skeptical but this hit it out of the park!…
– Leah
Storage, Make Ahead & Reheating
- Refrigerator: Store leftovers in an airtight container for 3-4 days.
- Reheat: Warm gently in a skillet with a little butter or bacon grease, or microwave in short increments.
- Make ahead: Cook the cabbage, refrigerate, then finish with bacon right before serving.
- Freezing: I don’t recommend freezing fried cabbage, since it tends to turn watery after thawing.
Frequently Asked Questions
Why is my cabbage soggy?
The skillet might be overcrowded or the heat too low. Use a wide pan and cook in batches if needed.
Can I use bagged coleslaw mix?
Yes. Pre-shredded cabbage is a handy shortcut. Just watch the cooking time since it softens more quickly.
How do I make this without bacon?
Use 2 tablespoons of butter and add a pinch of smoked paprika for that savory flavor.
How much cabbage should I use if I have a large head?
Start with 3 to 4 cups chopped. If you want to cook more, use a second skillet or fry in batches.
Can I make it ahead of time?
It’s best fresh, but you can cook it a few hours in advance and reheat gently in a skillet before serving.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Fried Cabbage with Apples and Bacon
Ingredients
- 4 slices thick-cut bacon chopped
- 1 tablespoon salted butter
- 1 medium apple, coarsely grated (Honey Crisp works great, but any variety will do)
- 1 small Vidalia onion, thinly sliced (or another sweet onion)
- ½ head green cabbage, sliced and chopped (about 3–4 cups)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt, plus more to taste
- Ground black pepper, to taste
- Dash of ground nutmeg
Instructions
- In a large skillet over medium-high heat, cook the chopped bacon until crisp, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
- Add the butter to the skillet with the drippings. Once melted, stir in the apple, onion, and cabbage. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
- Stir in the vinegar, sugar, salt, pepper, and nutmeg. Continue cooking until the cabbage is tender, 7-10 more minutes.
- Return the cooked bacon to the skillet and toss to combine. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm.
Notes
- Cut the cabbage into uniform size pieces.
- You need 3-4 cups chopped cabbage total.
- Don’t skip the apple. Honey crisp and Granny Smith are great options.
- Cook just until tender. Overcooking leads to mushy cabbage.
- For a vegetarian version, swap in extra butter and a pinch of smoked paprika.
- Store leftovers in an airtight container for 3-4 days.
- Reheat gently in a skillet with a little butter or bacon grease, or microwave in short increments.
- Freezing not recommended.
Nutrition
This tasted wonderful! Making it again today.
– Kordula
Originally published in September, 2018, this post was updated in November, 2025.
A quick delicious side enjoyed by the guys in my house! Thanks Blair – Tasty, easy and paired beautifully with pork chops. I will definitely make this recipe again and again.
Wonderful! I’m glad to hear that the family approved! It’s definitely one of my favorite easy sides. And I agree — it pairs perfectly with pork!
It was fast, simple and delicious!
I used rice as a side, and had a complete meal in 30 minutes. This recipe is one I will definitely make again as well as trying some of the other cabbage recipes. Thanks so much for a wonderful dinner for two! My husband really enjoyed this dish as well.
I’m so glad to hear that, Debbie! It’s one of my favorites as well. Thanks for taking the time to come back and leave a note! 🙂
This is probably the best ever!! I love vegetarian meals especially on Meatless Mondays! I served this on top of street taco’s. I omitted the sugar and no bacon. Thanks for all you do!!
Thank you, Judy! Sounds like a perfect vegetarian meal!
This recipe is excellent Blair. My husband found it and I whipped it up. I did add 4 slices of bacon and doubled the recipe. Will definitely be making again. I will also be following you. So many yummy recipes you have. Thanks for sharing with us.
Awesome, Maggie! I’m so glad that you enjoyed it. Hope you find some more tasty meals to try!
Can the Vidalia onion be substituted with red or yellow onion? Wondering if it would still be as good.
Hi, Helen! I prefer the Vidalia because it’s sweet, but if you don’t mind a less sweet onion, the red or yellow will work fine.
I just used a yellow onion and it was still addictively good!
Easy, excellent, and tasty side. Thank you.
Thanks, Katie!
We had this in buns with beautiful pork sausages and French mustard. Enjoyed by everyone on a cold night in the Blue Mountains. Australia. Thanks 🙂
Wonderful! So glad that you enjoyed it, Zoe!
Great side dish! We had it with burgers but I could see it with sausage or spicy foods too! I am sharing this with my sister and a friend!
Thank you, Amy! I’m so glad that you liked it!
Really delicious! I cooked the onion in butter first before adding other ingredients and added leftover bacon at the end..we all loved it!
Sounds perfect! Thanks, Betsy!
You actually had leftover bacon? Kudos!
Had this with pork chops and stewed potatoes. Husband said it was the best cabbage he had ever eaten.
I need some good SALT FREE recipes.
This looks absolutely amazing! Do you think it would pair well with sauerkraut? Thank you for sharing!
Hey, Brittany! It wouldn’t be bad with sauerkraut, but I don’t think you need both, since both sides are made with cabbage. I’d pick one or the other. 🙂
I was pleasantly surprised how delicious this is. The mix of sweet from the apple and savory from the onions and cabbage was so good. A must keep recipe. Thanks for sharing.
Thanks, Diane! I’m so glad that you enjoyed it. I think cabbage is a very underrated veggie! 🙂
I made the full recipe tonight for just 2 of us. The cabbage was a decent size so I added an extra apple and used a large yellow onion to compensate. I expected lots of leftovers but there is just over 1 cup left! My husband devoured it like it was his job! Will definitely make again but I might use different vinegar, all I had on hand was Braggs Cider Vinegar and white distilled. The Braggs (with the mother) was a bit potent but still delicious if anyone was wondering.
That’s awesome — I’m so glad that your husband approved, too! 🙂 Thanks for taking the time to leave a note!
This recipe is excellent Blair. My husband found it and I whipped it up. I did add 4 slices of bacon and doubled the recipe. Will definitely be making again. I will also be following you. So many yummy recipes you have. Thanks for sharing with us.
My grandmother made this at least once a month, minus the nutmeg and vinegar. She boiled wide egg noodles and fried them for a few minutes with the cabbage mixture at the end. Made a great meatless Friday meal. I’m making your version tonight with a pork loin and spätzle. Thanks for sharing.
Your grandmother’s version sounds delicious, too! I love this dish so much — I would happily pair it with some noodles and enjoy it as a meatless entree. Thanks, Diane! 🙂
NOTE Due to allergies I did not use butter, and used 4 drops of stevia. All three of my kids, ages 11, 13, 14 Loved it! We paired it with chuck roast. Used a granny smith green apple. So tasty. Thank you! will make again, and again.
That’s great, Nevaeh! Thanks so much for taking the time to leave a note and let me know. That’s awesome that your kids even enjoyed it!
Great basic recipe! I love sausage with apple, so cooked up about 1/2 lb, and used that fat to cook onion, etc., and added the sausage back in at the end. Also made little apple slices instead of grating them because I didn’t want them to get lost in the mix. I coul eat this till it comes out of my ears! And I never used to like cabbage – ha!
Thanks, Bobbi! I bet it was delicious with the added sausage. YUM!
I added a teaspoon of fennel seeds. Everyone enjoyed. Thanks for the recipe!
Wonderful! Thanks for letting me know, Lorraine!
I really liked this.I used 2 small apples and grated cabbage apples and red onions in my food processor. I served with pork tenderloin but I’m thinking it will a nice change to boiled cabbage this St Patrick’s day. Had some leftovers and it reheated nicely
Thanks, Jan! Yes — I agree…this is perfect for St. Patty’s Day! 🙂
Hi there!
What kind of apple do you recommend? Red or green? Will be making this week to pair with kranskies I got at the market 🙂
Hi, Rebecca! Really, whatever you prefer! I usually use Honey Crisp because that’s what we tend to keep in our fridge. That said, Granny Smith is nice for a little bit of sweet-and-sour tang. Hope you enjoy the dish!
Can’t wait to try this recipe. Nobody mentioned this – but we grew RED cabbage in our garden, can this be used instead of the green cabbage? And, we use maple syrup for our sweetner.
Hi, Carolyn! Yes, you can use red cabbage. Here is a similar braised red cabbage recipe with apples and onions that you might like, too: https://www.theseasonedmom.com/braised-red-cabbage/
Hope you enjoy!
I grew up eating fried cabbage and apples. My grandmother was of German descent and my mom grew up eating food like this. She loved anything with cabbage and vinegar.
When I saw this recipe I knew I needed to try it.
I made it exactly as written, then at the end I added a package of sliced smoked sausage.
Delicious!
Thank you, Debbie. I’m like your mom — love anything with cabbage and vinegar. 🙂 It must be the Polish in me. I’m so glad that you enjoyed the dish. The smoked sausage is a perfect addition!
delicious but i coarsely chopped the apples instead of grating them and i added caraway seeds
Sounds great, Richard!
I am not a cook but, I try. I tried this dish once before and even though I shredded the apples too small and they were a bit mushy, my family loved it!! Yay!! Trying again and will cut the apples a little larger. Hoping to perfect it for us. Thanks for sharing this recipe.
Thank you, Michelle!!
We have “fried” cabbage in butter for years, but the unique flavors this recipe adds takes it to a new level. We just served it to guests, with marinated chicken breasts, grilled in a cast iron skillet, and it was a big hit. ZERO leftovers!
That’s so great to hear, Mark! Thank you. I’m glad that it was a hit!
Well Blair….11 months later, and we just served this cabbage for somewhere around the tenth time. It has clearly become one of our favorite sides. But….now that most of our dinner friends have had it, I’m going to have to find another great vegetable side, so I don’t serve the same dish to everyone twice in a row….lol. What’s another of your favorite fresh green veggie sides?
Thanks, Mark! I’m so glad that the dish is a hit! Other great sides include this sweet and spicy collards with bacon: https://www.theseasonedmom.com/collard-greens-with-bacon/ this easy broccoli casserole https://www.theseasonedmom.com/easy-broccoli-casserole/, and these Arkansas green beans with bacon: https://www.theseasonedmom.com/green-beans-bacon/
You also can’t go wrong with a simple skillet of sauteed spinach with garlic https://www.theseasonedmom.com/sauteed-spinach/ or sauteed kale with bacon: https://www.theseasonedmom.com/sauteed-kale/
Hope that helps!