How To Make Fried Cabbage _ Quick & Easy Southern Fried Cabbage Recipe #MrMakeItHappen #Cabbage
**Fried Cabbage Recipe: A Step-by-Step Guide**
Welcome back, guys! Today, we’re diving into the kitchen for another delicious classic side dish. If you’ve ever been curious about how to make fried cabbage, you’ve come to the right place. In this video, I’ll walk you through my go-to recipe, which is quick, easy, and packed with flavor. So, grab your apron, and let’s get started!
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### Ingredients You’ll Need:
- **1 head of cabbage**
- **4 or 5 pieces of thick-cut bacon** (or beef bacon if you prefer)
- **1 small yellow onion**
- **1 tablespoon of garlic paste** (or minced garlic)
- **1 teaspoon of Better Than Bouillon Roasted Chicken Base** (or your preferred vegetable base)
- **1 teaspoon of cayenne pepper**
- **1 teaspoon of smoked paprika**
- **1/2 packet of Sazon seasoning**
- **Onion powder and garlic powder** (to taste)
- **Black pepper** (to taste)
- **1 tablespoon of butter**
- **Apple cider vinegar** (about 1 teaspoon or more, to taste)
- **White sugar** (about two pinches, optional)
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### Step-by-Step Recipe:
#### 1. Preparing the Cabbage:
First things first, you’ll need a head of cabbage and a sharp knife. Start by cutting the cabbage in half, then into quarters, and finally remove the core. The core can be tough and fibrous, so it’s best to slice it off before chopping the rest of the cabbage.
The thickness of your cabbage slices is entirely up to you. Some prefer thin slices for a softer texture, while others like them medium or even thick for a bit more bite. I’ll be going with medium thickness today, as shown in the video.
Once you’ve chopped your cabbage, you’re ready to move on to the next step. Don’t forget—you can always make half a portion and save the rest of the cabbage for later use, whether it’s coleslaw or another recipe.
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#### 2. Cooking the Bacon:
Next up is the bacon. For this recipe, I’m using thick-cut bacon because it adds a nice smoky flavor and crispy texture to the dish. If you’re not into pork, you can substitute with beef bacon or even add some sausage for extra flair (I sometimes use andouille sausage, but today we’re keeping it simple with just bacon).
Slice the bacon into small pieces and cook it in a wok or frying pan over medium heat until it renders its fat and becomes crispy. Once the bacon is done, remove it from the pan using a slotted spoon and set it aside for later.
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#### 3. Sautéing the Onions:
Now, let’s get into the onions. Add one small yellow onion to the bacon grease and cook it over medium heat for about two to three minutes until it begins to tenderize. The aroma of frying onions and bacon fat is something truly special!
Once the onions are fragrant and slightly translucent, it’s time to add the garlic. I’m using a tablespoon of garlic paste here, but you can also use fresh minced garlic if you prefer. Be careful not to burn the garlic—add it later in the cooking process so it doesn’t become bitter.
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#### 4. Adding Seasonings:
To enhance the flavor profile of this dish, we’re adding a teaspoon of Better Than Bouillon Roasted Chicken Base. This adds a rich, savory depth to the recipe. Keep in mind that this product is quite salty, so go light with it—you can always adjust the seasoning later if needed.
Next, toss in your favorite seasonings: cayenne pepper for a bit of heat, smoked paprika for smokiness, and a half packet of Sazon seasoning for extra flavor. I also add a pinch each of onion powder and garlic powder, as well as some black pepper. Salt is added towards the end to prevent over-salting, especially since bacon and the Better Than Bouillon already contribute plenty of sodium.
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#### 5. Incorporating the Cabbage:
Once the onions and garlic are cooked down, it’s time to add the cabbage. Stir the cabbage into the mixture until every piece is nicely coated in the flavorful bacon, onion, and seasoning blend. Continue cooking over medium heat, stirring occasionally.
At this point, I like to toss in a tablespoon of butter because why not? It adds a touch of richness that takes the dish to the next level.
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#### 6. Steaming the Cabbage:
After incorporating all the ingredients, cover the pan with a lid and allow it to steam for a bit. This helps soften the cabbage and ensures it cooks evenly. Depending on how you’ve chopped your cabbage, the total cook time should be around 15 to 20 minutes.
Once the cabbage starts to get tender, remove the lid and crank up the heat slightly. This final step gives the cabbage that perfect crispy texture we’re all looking for.
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#### 7. Finishing Touches:
Towards the end of cooking, add about a teaspoon or two of apple cider vinegar and two pinches of white sugar. The vinegar adds a tangy brightness, while the sugar helps balance out the flavors. Taste as you go and adjust the seasoning to your preference—you can always add more later, but once it’s in there, it’s hard to remove!
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#### 8. Serving Suggestions:
Finally, don’t forget to add the bacon back into the dish! Stir it in so all those crispy bits are distributed evenly among the cabbage.
Serve this delicious fried cabbage with your favorite protein—fried pork chop is my personal go-to pairing. It’s smoky, savory, and just plain good. I can’t wait for you to try this recipe!
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### Final Thoughts:
There you have it, guys—a simple yet flavorful take on fried cabbage that’s sure to become a family favorite. Let me know in the comments what you think or how you’d pair this dish with your main meal.
Don’t forget to hit that like button, subscribe to the channel for more recipes, and enable notifications so you never miss out on a new video. Thanks for watching, and as always, thank you for your support!
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Enjoy cooking and let me know how it turns out!