This Southern fried cabbage is a one-pan comfort dish combining sliced green cabbage, smoked andouille sausage, crispy bacon, and colorful bell peppers in a lightly spiced blend. It delivers savory depth with a subtle sweet-spicy finish, making it an ideal weeknight side or light main.
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Slice the smoked sausage into rounds. Finely dice the bell peppers and onion. Remove the outer leaves from the cabbage, slice it into strips, and wash thoroughly.
In a large pot or Dutch oven over medium-high heat, brown the sliced sausage. Once browned, remove it from the pot and set aside.
In the same pot, add the bacon strips and cook until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Add the diced bell peppers and onion to the bacon fat in the pot. Sauté until they begin to soften.
Stir in the garlic paste, garlic powder, onion powder, Creole seasoning, brown sugar, and crushed red pepper flakes.
Continue to sauté the seasoned vegetables for about 10 minutes until they are well-softened and fragrant.
Add the sliced cabbage to the pot, cover with a lid, and cook for 10-15 minutes, allowing the cabbage to wilt down.
Uncover the pot and give everything a good stir.
Crumble the cooked bacon and add it back to the pot along with the browned sausage.
Stir everything together to combine and continue to cook for an additional 10 minutes.
Serve hot and enjoy.
Store cooled fried cabbage in an airtight container for up to 4 days in the refrigerator; reheat gently in a skillet with a splash of water over medium heat.
Yes. Store cooled cabbage in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
Use a sharp knife or mandoline to slice the cabbage into thin, uniform ribbons about 1/4 inch thick. This ensures even cooking and a tender texture throughout.
Yes. Kielbasa, smoked sausage, or spicy chorizo work well. Adjust seasoning to taste if using a milder sausage.
The cabbage should be tender and slightly caramelized at the edges, typically 15–20 minutes after adding it to the pan. It should still retain some texture, not become mushy.
Yes, if using certified gluten-free sausage and bacon. Check labels, as some processed sausages may contain gluten.
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