Paula Deen Country Style Fried Cabbage

Paula Deen country style fried cabbage is a quick Southern side dish made with green cabbage, onion and bacon fat, ready in 20 minutes. Try this easy cabbage side dish for Sunday dinner, potluck night or St. Patrick's Day, since it cooks in one Dutch oven and feeds 10.

Cook the cabbage only until it's just tender, because that keeps the pieces silky with a little bite left. Let it go much longer and it turns limp and watery.

Paula starts the cabbage and onion in hot bacon fat and stirs just until they glisten, then lowers the heat before the pepper flakes go in. A pat of butter melted over the top at the very end rounds out the smoky fat with a creamy finish.

Paula Deen Country Style Fried Cabbage

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

60

kcal

Shredded cabbage and chopped onion turn silky and lightly browned in smoky bacon fat, with red pepper flakes adding a gentle kick. Butter melts over the top at the end for a rich finish.

Ingredients

• 1 small head shredded green cabbage
  

• 3 tablespoons bacon fat
  

• 2 teaspoons red pepper flakes
  

• 1 onion, roughly chopped
  

• to taste salt
  

• to taste Pepper
  

• Butter, to finish
  

Directions

• Shred the cabbage: Wash the cabbage, cut it into quarters, then slice thin across the cut sides. Discard the core and any tough ribs so every bite is tender.
• Heat the bacon fat: Melt 3 tablespoons bacon fat in a large cast iron Dutch oven over medium-high heat. Wait until it's hot and shimmering so the cabbage sizzles the moment it lands.
• Add cabbage and onion: Add the shredded cabbage and chopped onion, then stir just until everything is glistening with fat. That quick coat keeps the cabbage from sticking and starts building flavor.
• Season and cook down: Lower the heat and add 2 teaspoons red pepper flakes with salt and pepper to taste. Keep cooking and turning until the cabbage is just tender.
• Finish with butter: Add a pat of butter and let it melt over the cabbage. Then toss gently and serve while it's hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make fried cabbage without bacon fat?

Yes, but you'll lose some of the smoky flavor. Butter or a mild oil works for cooking, and a pinch of smoked paprika helps bring back a little of that bacon taste.

How do I keep fried cabbage from getting soggy?

Use a hot pot, keep the heat from dropping too low at the start, and stop cooking as soon as the cabbage is just tender. Cabbage releases water the longer it cooks, so a short cook time keeps it silky instead of soupy.

Can I add bacon to this fried cabbage?

The Paula Deen Test Kitchen loved it with 4 slices of bacon, cooked crisp and crumbled over the top right before serving. It adds a salty crunch against the soft cabbage.

How long do leftovers keep in the fridge?

Store cooled leftovers in an airtight container in the fridge for about 3 days. Reheat in a skillet over medium heat, since the microwave tends to make the cabbage watery.

What do I serve with country style fried cabbage?

It's a natural partner for corned beef, which is why the test kitchen suggests it for St. Patrick's Day. It also goes well with fried chicken, pork chops or a pot of beans and cornbread.