When it comes to Southern cooking, simplicity, and flavor go hand in hand. Cabbage, a humble and versatile vegetable, has long been a staple in Southern kitchens. Whether braised, fried, stewed, or pickled, Southern cabbage recipes reflect a deep connection to heritage and a flair for turning basic ingredients into mouthwatering dishes.
In this article, we’ll explore a variety of Southern cabbage recipes that celebrate the vegetable’s adaptability. From classic sides to hearty main courses, these dishes bring the soul of Southern cuisine to your table.
Classic Southern Fried Cabbage
Ingredients:
1 large head of green cabbage, chopped
6 slices of bacon, diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Instructions:
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the skillet.
Add the onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Add the chopped cabbage to the skillet, tossing to coat in the bacon drippings. Cover and cook over medium heat, stirring occasionally, until the cabbage is tender and slightly caramelized, about 15 minutes.
Season with smoked paprika, cayenne pepper (if desired), salt, and black pepper.
Stir in the cooked bacon just before serving. Serve hot as a side dish or enjoy it on its own.
Southern Cabbage and Sausage Skillet
Ingredients:
1 large head of cabbage, chopped
1 pound smoked sausage, sliced
2 tablespoons olive oil or bacon drippings
1 medium onion, sliced
1 red bell pepper, chopped
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Instructions:
Heat olive oil or bacon drippings in a large skillet over medium-high heat. Add the sausage slices and cook until browned on both sides. Remove and set aside.
In the same skillet, add the onion and bell pepper. Sauté until softened, about 5 minutes.
Add the chopped cabbage to the skillet and toss to combine. Cook, stirring frequently, for about 10 minutes, or until the cabbage starts to soften.
Return the sausage to the skillet. Add garlic powder, smoked paprika, red pepper flakes, salt, and black pepper. Mix well.
Reduce the heat to medium, cover, and cook for another 10 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
Serve warm with cornbread or rice for a comforting meal.
Southern Cabbage Soup
Ingredients:
1 large head of green cabbage, chopped
1 pound ground beef or turkey
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken or vegetable broth
1 cup tomato sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Instructions:
In a large pot or Dutch oven, brown the ground meat over medium heat until fully cooked. Drain any excess grease and set aside.
Add the onion and garlic to the pot and sauté until fragrant, about 3 minutes.
Stir in the diced tomatoes, broth, and tomato sauce. Bring to a simmer.
Add the chopped cabbage, smoked paprika, thyme, cayenne pepper (if desired), salt, and black pepper. Return the cooked meat to the pot.
Reduce the heat to low, cover, and let the soup simmer for 30-40 minutes, stirring occasionally, until the cabbage is tender.
Serve hot with a slice of crusty bread or a side of cornbread.
Southern Cabbage Casserole
Ingredients:
1 large head of cabbage, chopped
1 cup cooked rice
1 pound ground sausage
1 medium onion, diced
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
Salt and black pepper to taste
1/2 cup breadcrumbs (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a skillet, cook the ground sausage over medium heat until browned. Add the onion and cook until softened. Set aside.
Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5-7 minutes, or until just tender. Drain well.
In a large bowl, mix the cooked cabbage, sausage mixture, cooked rice, cream of mushroom soup, milk, garlic powder, salt, and black pepper.
Transfer the mixture to the prepared baking dish. Top with shredded cheese and breadcrumbs, if using.
Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
Serve as a hearty side dish or a main course.
Pickled Southern Cabbage
Ingredients:
1 medium head of green cabbage, shredded
1 medium carrot, grated
1 small onion, thinly sliced
1 cup apple cider vinegar
1 cup water
1/2 cup sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon crushed red pepper flakes (optional)
Instructions:
In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion. Toss to mix.
In a saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, celery seeds, and red pepper flakes. Bring to a boil, stirring to dissolve the sugar.
Pour the hot brine over the cabbage mixture, ensuring all the vegetables are submerged.
Let the mixture cool to room temperature, then transfer to jars or an airtight container. Refrigerate for at least 24 hours before serving.
Use as a tangy side dish or a topping for pulled pork sandwiches, burgers, or tacos.
Southern Cabbage Stir-Fry
Ingredients:
1 large head of cabbage, shredded
2 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon hot sauce (optional)
1/2 teaspoon black pepper
Instructions:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and sauté until soft, about 3-4 minutes.
Add the garlic and cook for another minute.
Add the shredded cabbage to the skillet, tossing to combine. Stir-fry for 5-7 minutes, or until the cabbage is tender but still slightly crisp.
Stir in the soy sauce, apple cider vinegar, hot sauce (if desired), and black pepper. Mix well.
Serve immediately as a side dish or over rice for a light meal.
Southern Cabbage Rolls
Ingredients:
1 large head of cabbage
1 pound ground beef
1/2 cup cooked rice
1 small onion, finely chopped
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
Salt and black pepper to taste
Instructions:
Bring a large pot of salted water to a boil. Remove the outer leaves of the cabbage and blanch them in boiling water for 2-3 minutes, or until pliable. Set aside.
In a bowl, combine ground beef, cooked rice, onion, egg, garlic powder, smoked paprika, salt, and black pepper.
Lay a cabbage leaf flat and place a small amount of the filling in the center. Fold the sides over the filling and roll tightly. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, arrange the cabbage rolls seam-side down. Pour diced tomatoes and tomato sauce over the rolls.
Cover and simmer over low heat for 45-60 minutes, or until the cabbage is tender and the filling is cooked through.
Serve with additional sauce spooned over the top.
Conclusion
Southern cabbage recipes are a testament to the region’s ability to transform simple ingredients into dishes brimming with flavor. Whether you’re looking for a quick side dish or a hearty main course, these recipes are sure to delight your taste buds and bring a touch of Southern comfort to your kitchen. Try one of these recipes today and enjoy the timeless appeal of Southern cooking!
