This Southern fried cabbage combines tender cabbage, smoky andouille sausage, crispy bacon, and colorful peppers in a single skillet. The Cajun seasoning and rendered pork fat create a deeply flavored, satisfying weeknight meal that's ready in under 30 minutes.
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In a large skillet over medium-high heat, cook the chopped bacon until crispy.
Using a slotted spoon, remove the cooked bacon from the skillet and set aside on a paper towel-lined plate, leaving the rendered fat in the pan.
Add the sliced andouille sausage to the skillet and cook in the bacon fat until well-seared and browned on both sides.
Remove the cooked sausage from the skillet and set it aside with the bacon.
Drain some of the excess grease from the skillet, leaving about 2 tablespoons.
Add the sliced bell peppers and onion to the skillet and sauté for a few minutes until they begin to soften.
Add the chopped cabbage to the skillet.
Cover the skillet with a lid and allow the cabbage to steam and wilt for about 10 minutes.
Remove the lid and stir everything together until the cabbage is tender-crisp.
Season the cabbage with Cajun seasoning, all-purpose seasoning, and freshly ground black pepper to your taste.
Return the cooked bacon and sausage to the skillet.
Stir everything together to combine and heat through for another minute or two.
Serve hot, optionally over rice or with a side of cornbread.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a skillet over medium heat with a splash of water if needed.
Yes. Smoked kielbasa, Italian sausage, or spicy chorizo work well—adjust seasoning to avoid over-salting since many sausages are pre-seasoned.
No. Use one or the other for a lighter version, but the combination creates the signature smoky flavor—bacon fat also helps cook the cabbage.
Cook until the edges are lightly charred and the cabbage is tender but not mushy, about 12–15 minutes after adding it to the pan.
Yes. Store 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.
Yes, if you use certified gluten-free sausage and check that your Cajun and all-purpose seasonings contain no gluten fillers.
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