Rich, satisfying, and full of flavor—this southern-style fried cabbage combines bacon, mushrooms, and onions for a comforting dish that’s well worth making. The blend of smoky, sweet, and earthy notes creates a simple yet memorable meal.
Southern Fried Cabbage with Bacon, Mushrooms, and Onions
3.2 from 67 votes
This classic combination of bacon, cabbage, onion, and mushrooms produces a layered flavor profile: smoky bacon, sweet caramelized onions, earthy mushrooms, and crisp cabbage. It’s a comforting side or a hearty main when served with rice or mashed potatoes.
Ingredients
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1 pound bacon
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1 large head cabbage, chopped
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1 large onion, chopped
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1 (8 ounce) package sliced fresh mushrooms
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salt and ground black pepper to taste
Directions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Remove all but 3 tablespoons of bacon drippings from the skillet.
- Add the chopped onion, sliced mushrooms, and shredded cabbage to the hot drippings. Cook and stir over medium heat until the vegetables are tender and lightly browned, about 20 minutes. Fold the crumbled bacon into the cabbage mixture and season with salt and freshly ground black pepper to taste.
Prepare the ingredients before you start: chop the bacon into bite-sized pieces, shred the cabbage, dice the onion, and clean and slice the mushrooms. Having everything ready makes the cooking process smooth and quick.
Heat a large skillet over medium-high and cook the bacon until browned and crisp, about 8–10 minutes, turning occasionally. Transfer the bacon to paper towels to drain and crumble once cooled. Leave about 3 tablespoons of the bacon fat in the skillet to flavor the vegetables.
Add the chopped onion to the skillet and sauté until soft and translucent. Stir in the mushrooms and cook until they release their juices and begin to brown, which builds a rich, savory base for the dish.
Toss in the shredded cabbage and continue cooking, stirring occasionally, until it wilts and browns at the edges—about 15–20 minutes in total for the vegetables. Adjust the heat if needed so the vegetables caramelize rather than steam. When the cabbage and mushrooms are tender, fold in the crumbled bacon and season with salt and freshly ground black pepper.
Serve the fried cabbage hot as a hearty side or a simple main. The contrast of smoky bacon, sweet onions, earthy mushrooms, and crisp-tender cabbage makes this dish a satisfying, rustic favorite.