Fried Cabbage and Smoked Sausage
Whether served as a side dish or a main course, this fried cabbage and smoked sausage recipe offers a satisfying meal that is both comforting and delicious. Tender cabbage is seasoned with crispy bacon and savory sausage for a hearty meal.
Southern Fried Cabbage and Smoked Sausage is one of those down-home comfort dishes that doesn’t need anything fancy to be absolutely delicious. It’s simple, hearty, and packed with flavor — the kind of meal that brings everyone to the kitchen asking, “What’s cooking?”
“So simple! So delicious! My bacon didn’t turn out as expected so I didn’t have the full 7 strips as recipe calls for, but it was still so tasty. Looking forward to making this again with full amount of bacon. Thanks so much for sharing this recipe!”
-Kim
Recipe at a glance
Summarize and save this content on
Jump to:
Ingredients you will need
This dish takes humble ingredients — cabbage, bacon, and smoked sausage — and turns them into something mouthwatering that’s ideal for busy weeknight dinners. To make this Southern fried cabbage recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Thick-cut bacon: Adds smoky richness and a little crisp texture throughout the dish.
- Smoked sausage: Gives the dish that deep, savory flavor that pairs perfectly with cabbage.
- Cabbage: Sweet, tender, and full of comfort once it’s sautéed down.
- Apple cider vinegar: A splash of tang balances out all the smoky and salty flavors.
- Cajun seasoning: Adds a touch of Southern spice and boldness to every bite.
Substitutions and Variations
- Make it lighter: Use turkey sausage and omit the bacon for a leaner version.
- Add veggies: Toss in diced bell peppers or shredded carrots for color and texture.
- Go smoky: Add a touch of smoked paprika for extra depth.
- Control the heat: Adjust the Cajun seasoning and red pepper flakes to your spice preference.
- Switch the sausage: Try andouille for a spicy kick or kielbasa for a milder, smoky flavor.
Prepping the cabbage
The outer leaves of cabbage are tough and often damaged from transport. Peel off and discard these darker, loose leaves until you reach the tight, lighter green ones. Remove any wilted or bruised leaves, then rinse the cabbage under cold water to clean off dirt and debris.
Step 1: The very center of a head of cabbage, known as the core, is tough and bitter. To remove that, cut the cabbage in half through the center of the core with a sharp knife.
Step 2: Cut the cabbage once again into quarters. Lay each quarter with a flat side down on a cutting board, then position your knife at an angle and cut out the center piece.
Step 3: Position your knife parallel to the cut edge of the cabbage and begin slicing the cabbage into ribbons.
How to make Southern Fried Cabbage
Step 1:Heat the oil in a large Dutch oven. Add the chopped bacon and cook until it begins to crisp and render some of its fat.
Step 2: Toss in the smoked sausage slices and cook until browned. Remove the meats with a slotted spoon — but keep that flavorful grease!
Step 3: Add the diced onions to the pot and cook just until they start to soften.
Step 4: Pile in the shredded cabbage and stir to coat it in the bacon grease. Cook until the cabbage begins to wilt and caramelize a bit — about 10–15 minutes.
Step 5: Stir in apple cider vinegar, Cajun seasoning, black pepper, garlic powder, and red pepper flakes. Add the sausage and bacon back in, then cook for a few more minutes until everything is heated through.
Serving Suggestions
Serve this dish straight from the pot with a slice of homemade cornbread, homemade buttermilk biscuits or spoon it over fluffy white rice or egg noodles. It also pairs beautifully with fried potatoes, creamy garlic red skin mashed potatoes, or red hot cinnamon apples.
Want to serve this as a side dish? Try pairing it with Oven Roasted Chicken Thighs with Okra and Tomatoes, Chicken Fried Steak with Gravy, or these Guinness Marinated Pork Ribs.
Storage and reheating instructions
Storage. Within two hours, transfer any leftover cabbage to an airtight container with a lid. Store in the refrigerator and consume within four days. This dish does not freeze well.
Reheating. Individual servings of fried cabbage and sausage can be reheated on a microwave-safe plate for one minute. You can also cover it in a medium saucepan and reheat the dish over medium heat for 5-10 minutes until it is heated through.
Frequently asked questions
Blanching the cabbage in boiling water for one minute does help retain the green color of the cabbage leaves, but it is not a necessary step to cook the cabbage all the way through. I don’t blanch my cabbage ahead of time.
After removing the sausage and bacon from the pan, you can remove the remaining grease as well and replace it with about ¼ cup of cooking oil such as canola, vegetable or peanut oil. I don’t recommend trying to cook this in olive oil since that doesn’t have a high heat point.
I don’t recommend it. The term air fryer is misleading. It’s not actually a fryer but a countertop convection oven. Therefore, you would not achieve the same results.
Red cabbage could be substituted with no changes to the recipe. Keep in mind the compounds that give red cabbage its color will leach out into the rest of the food, leaving your dish with a grey or blue color. Other cabbage varieties such as Savoy or Napa have more delicate leaves, so expect to cut the cooking time.
Cabbage leaves break down the longer they cook. If you desire a firmer texture, check the cabbage after it has fried for 10 minutes.
Tried This Recipe? Let Me Know!
⭐️⭐️⭐️⭐️⭐️
If you made Fried Cabbage and Smoked Sausage, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Southern Fried Cabbage and Smoked Sausage with Bacon
Ingredients
- 1 teaspoon vegetable oil
- 7 strips thick cut bacon chopped
- 1 14-ounce package smoked sausage, cut into ¼-inch disks
- ½ cup diced yellow onions
- 1 2 ½ pound head of cabbage, cored and cut into thin strips (about eight cups)
- 2 tablespoons apple cider vinegar
- ½ teaspoon Cajun seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
Instructions
- Heat the oil in a large Dutch oven or stock pot over medium-high heat.
- Add the bacon and cook for 4 minutes until the bacon begins to render off some of its fat.
- Add the smoked sausage and continue to cook for 8 minutes until the sausage starts to brown and the bacon is crisp.
- Using a slotted spoon, remove the bacon and sausage from the pan. Do not drain the grease.
- Add the onion to the pot and saute for two minutes.
- Add the cabbage to the pot. Stir to coat the cabbage in the hot grease.
- Saute the cabbage in the hot grease for 10-15 minutes, stirring frequently, until the cabbage leaves start to become soft.
- Stir in the apple cider vinegar.
- Season the cabbage with the Cajun seasoning, black pepper, garlic powder and red pepper flakes.
- Add the sausage and bacon back to the pot. Cook for another five minutes until the bacon and sausage are heated through.
Video
Notes
- Cut the cabbage into even strips so it cooks evenly.
- Don’t rush the cabbage — letting it sauté a bit longer adds flavor and a hint of caramelization.
- For extra richness, stir in a tablespoon of butter before serving.
- Want more heat? Add a dash of hot sauce or a pinch more red pepper flakes.
- This dish tastes even better the next day as the flavors meld together.
You are welcome, Kim! Thank you for leaving a review.
So simple! So delicious! My bacon didn’t turn out as expected so I didn’t have the full 7 strips as recipe calls for, but it was still so tasty. Looking forward to making this again with full amount of bacon. Thanks so much for sharing this recipe!
Thank you, Maureen! I hope you try it.
sounds yummy