Southern Fried Cabbage with Bacon

Prep the Cabbage Remove the outer leaves and the tough core. Slice the cabbage into 1-inch thick ribbons or bite-sized chunks. Don’t shred it too thin (like coleslaw), or it will turn to mush.
Crisp the Bacon In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until it is crispy.
Save the “Liquid Gold” Use a slotted spoon to remove the crispy bacon and set it aside on a paper towel. Leave all the bacon fat in the pan.
Sauté the Onions Add the onion to the bacon fat. Cook for about 5 minutes until soft and translucent. Add the garlic and cook for just 1 minute until fragrant.
Fry the Cabbage Add the cabbage to the pan in handfuls. It will look like a lot, but it will shrink down. Stir to coat every piece in the bacon fat.
Season and Brown Stir in the sugar, salt, pepper, and red pepper flakes. Cook uncovered over medium heat for 15 to 20 minutes, stirring every few minutes.
- Tip: If the cabbage is sticking too much, add 1 tablespoon of water or apple cider vinegar to loosen the bottom.
The Finish Once the cabbage is tender and has plenty of golden-brown edges, stir the crispy bacon back in. Taste and add more salt or pepper if needed.

Don’t Cover It: If you put a lid on the pan, the cabbage will steam in its own juice and get soggy. Keeping the lid off allows the moisture to evaporate so the cabbage can actually “fry.”
The Vinegar Secret: A splash of Apple Cider Vinegar at the very end brightens the whole dish and cuts through the richness of the bacon fat.
Cast Iron is Best: If you have a cast-iron skillet, use it! It holds heat better and creates those crispy, caramelized bits much faster.