Southern Cabbage Stir-Fry

Southern Cabbage Stir-Fry

Southern Cabbage Stir-Fry

This is the only way my husband will eat “cooked” cabbage.  He likes coleslaw but does not care for cabbage in the cooked state, except for this method of preparation.  The sweetness of the caramelized onions takes any “strong” taste away from the cabbage.  And the lovely smokey taste of the  bacon doesn’t hurt either! I love to serve this with a local Czech meat market’s smoked pork sausage links of pork chops.  This dish is Induction friendly.

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¼ medium head of cabbage, cut into 1½” pieces, separated

4 slices thick slice bacon, cut in ½” bits

3 oz. chopped yellow onion

Black pepper to taste


Fry the bacon until nearly crisp.  Remove bacon from grease to plate with slotted spoon and set aside.  There will be about 2 T. grease in the skillet.  Add onion and saute until begins to lightly brown (caramelize).  Add separated cabbage and stir fry over medium heat just until cabbage is tender crisp.  Add bacon back and stir to your preferred stage, but not until it’s entirely limp or it will become strong-tasting and slightly bitter.

NUTRITIONAL INFO: Makes 3 servings each containing:

153 calories

11 g  fat

6.77 g  carbs, 2.1 g  fiber, 4.67 NET CARBS

7.1 g  protein

393 mg sodium

6 comments on “Southern Cabbage Stir-Fry

    • Welcome, Linda. Dunno really. Never tasted one. You’ll just have to try what you’re thinking there. Hope you like the cabbage and let us know how the vegan burger works there.


  1. I make this dish with kielbasa and I add shitake mushrooms (don’t know why I add them it just came to me one night) I also add a bit of apple cider vinegar. The acid helps balance out the fats.


    • I do it with Kielbasa sometimes, too. I just consider that a different dish. I also tend to bake rather than saute it (with Italian dressing) when I use Kielbasa.🙂


    • Mmm. Your dinner sure sounds good! My husband is down with a bad case of the flu and just wanted bland, plain sandwiches. So that’s what we had.


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