Southern Fried Cabbage
Also sometimes referred to as Smothered Cabbage, this a class Southern side!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Lb fatback (or thick-cut bacon, diced)
- 1 head cabbage (cored and chopped)
- 2 cloves garlic (minced)
- 1/4 C water
- 1/2 Tbsp granulated sugar
- 2 Tsp balsamic vinegar
- 1 1/2 Tsp onion powder
- 1/4 Tsp kosher salt (to taste)
- 1/2 Tsp black pepper (freshly cracked)
Instructions
- 1
Place a large pot or saucepan on the stove and add the diced fatback to the cold pan. Now, turn the heat to medium-high. Let the fatback cook, stirring occasionally, until it’s completely crispy and all the fat has rendered out.
- 2
Once the meat is crispy, use a slotted spoon to remove it from the pan, letting the excess grease drip back into the pot. Leave that delicious fat in the pan! Add the minced garlic and let it cook for about a minute, just until it’s fragrant and has your kitchen smelling heavenly.
- 3
Next up, add the chopped cabbage to the pot. Depending on how much you have, you might need to do this in batches. It’ll cook down pretty quickly, losing volume as it softens.
- 4
Once all the cabbage is in, stir in the water, balsamic vinegar, sugar, onion powder, and a pinch of salt. Stir everything together until well combined. Put the lid on the pot and let it cook on medium-low heat, stirring every 15-20 minutes to ensure even cooking.
- 5
After about 45 minutes, your cabbage should be tender and flavorful. Give it a taste and adjust for salt if needed. Stir in the cracked black pepper for a little kick. If you like a bit of char on your cabbage, leave the pot uncovered and let it cook for another 10 minutes without stirring. This will give the bottom layer a nice, slightly overcooked texture that adds a bit of smoky depth to the dish.
- 6
Stir everything together, sprinkle the crispy bits of meat back in, and serve it up hot. Dassit!