top of page

Southern Fried Cabbage

I absolutely love, love, LOVE cabbage!!!  I didn’t always have this love though.  How many kids REALLY like vegetables anyway? Let’s be real.  After trying it in a multitude of ways I finally found a way that even the most pickiest of picky eaters tend to enjoy cabbage as much as I do.  This recipe really embodies the flavors of the South.  Taking cabbage and adding some Southern flare and flavors to it.  Takes a bland vegetable and turns it in to a BEAST! SO full of flavor and also you are getting some needed benefits of eating cabbage.  Cabbage is GREAT for weight loss and management; it is a great source of fiber and helps you feel full when eating.  It is also a great source of folates which are an essential part of DNA.  So pregnant mothers cabbage is great for a developing baby!  It’s like a natural multi-vitamin.  Cabbage is a good source of vitamin C and vitamin K. Vitamin C helps the body develop resistance against infections and harmful, pro-inflammatory free radicals. Enough vitamin K in the diet makes your bones stronger, healthier and delays osteoporosis.  It is a natural source of electrolytes and minerals like calcium, potassium, phosphorous, manganese, iron and magnesium, which can help control heart rate and blood pressure. Iron is required for red blood cell formation and is an important mineral for expecting mothers as it helps in avoiding anemia.  Did anyone else see me nerd out right there? Ha Ha!  As you can see though, cabbage is absolutely awesome, delicious, healthy, and did I say delicious?

Southern Fried Cabbage

Prep time:  5 mins Cook time:  25 mins Total time:  30 mins Serves: 4


  • 1 Head of Cabbage

  • 3 Slices of bacon

  • 3-4 lean chicken or turkey sausages

  • 1 onion

  • Salt

  • Pepper


  1. Take the cabbage and cut the cabbage in half and lie them flat on cutting board, cut the cabbage in to ribbons by cutting through it lengthwise. Be careful to not cut the core. You don't want to eat that part.

  2. Cut the onions in to strips

  3. In a stock pot, over medium heat, cut the bacon in to approx. 2 inch pieces and cook until brown

  4. Add the onions and cook until slightly translucent. The fat rendered off of the bacon will cook the onions, so no other added fats will need to be added.

  5. Once onions are ready it's time to start adding the cabbage. Add enough cabbage that stock pot is half full. Don't worry the cabbage will cook down. As cabbage is cooking cover pot with lid turning the cabbage as needed.

  6. Continue adding cabbage as it continues to cook down until all cabbage is cooking in pot.

  7. This next step is up to you. If you want this as a meal just add in the sausage whole to pot cover and let cook until finished. If this is a side item slice up your cooked sausage and add in to cabbage and cover until finished.

  8. Add some salt and pepper to taste

  9. Lastly and most importantly, ENJOY!


bottom of page