There’s something magical about transforming humble cabbage into a soul-satisfying Southern side dish that’s been gracing dinner tables for generations. This Southern Boiled Cabbage with Bacon proves that the simplest ingredients often create the most comforting flavors. The smokiness of crispy bacon infuses every tender bite of cabbage, while the cooking liquid becomes a flavorful broth that elevates this modest vegetable into something truly special.
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Table of Contents
Why This Recipe Works
The magic happens when bacon fat becomes the cooking medium for the cabbage, infusing every piece with smoky richness. By cooking the bacon first and leaving the rendered fat in the pot, you create a flavorful base that transforms ordinary cabbage into something extraordinary. The slow simmering process breaks down the cabbage’s natural compounds, eliminating any bitterness while developing sweet, mellow flavors.
Ingredients
For the Cabbage:
- Fresh green cabbage – Provides the perfect texture and mild flavor for boiling
- Thick-cut bacon – Creates a smoky flavor base and essential cooking fat
- Kosher salt – Enhances natural flavors and helps season the cooking liquid
- Fresh ground black pepper – Adds subtle heat and aromatic complexity
- Cold water – Used for cooking liquid that becomes a flavorful broth
Choosing the Perfect Cabbage
Success starts with selecting the right cabbage head. Look for tightly compacted green leaves with outer dark green leaves that indicate freshness. A good cabbage should feel heavy for its size, with a softball-sized head weighing about one pound. Avoid heads with limp leaves or those that feel unusually light, as these may be past their prime..
How to Cut Cabbage
Half the secret of cooking fantastic boiled cabbage is knowing how to prepare it for the pot.
- First, remove any loose outer leaves from the cabbage, discarding the leaves as you go. Then, give the head a thorough rinse under the faucet. Be sure to dry the cabbage completely.
- Cut the cabbage in half, then cut each half in half again with a sharp knife. Be careful to cut through the core.
- Lay each cabbage wedge flat side down on a cutting board. Then, cut away the core, but leave enough of the root end to keep the leaves together.
- Now, cut the cabbage into bite-sized pieces.
How to Make Boiled Cabbage with Bacon
- Wash the cabbage and remove any wilted outer leaves.
- Cut the cabbage into quarters and remove the core from each quarter.
- Cut the quarters into bite-sized pieces.
- Cut the bacon into ½-inch pieces.
- Cook the bacon in a large pot, Dutch oven, or skillet over medium-high heat until it is browned and crispy. Do not drain the bacon.
- Add the cold water to the pot, then add the cut cabbage.
- Simmer the cabbage uncovered until the cabbage pieces have softened and can be pierced with a fork.
- Season with salt and freshly ground black pepper. Use a slotted spoon to transfer the cabbage to a serving dish, if desired. This will help remove a significant amount of the liquid it produces.
- Get the full recipe down below, click here.
Recipe Variations
- Add the bacon, chop up a large onion, and place it into the pot.
- Add a teaspoon of red pepper flakes during the last five minutes of cooking.
- Instead of cooking with plain water, use some chicken broth or stock.
How to serve boiled cabbage
I like to serve my boiled cabbage with a beef roast, or even some roasted chicken thighs. It’s a great side dish to serve. Now, many people love to serve this up with some hot sauce, such as Tabasco or Krystal.
What can you serve with boiled cabbage?
I know this will soon become one of your favorite cabbage recipes. Here are some favorite vegetable side dishes that go well with tender cabbage.
If you are looking for main dishes, here are some recommendations:
- Pan-fried pork chops
- Roast Chicken
- Roast beef
Want additional sides to serve with this simple side dish? Try some of these.
- Buttered noodles
- Mashed potatoes
Storage & Reheating Instructions
- Refrigerator Storage: Store cooled cabbage in airtight containers for up to 5 days in the refrigerator.
- Reheating Method: Reheat gently in a saucepan over low to medium heat, stirring occasionally until warmed through. Add a splash of water if needed.
- Freezing: Freeze in vacuum-sealed bags or airtight containers for up to 3 months. Thaw completely in the refrigerator before reheating.
Love cabbage? Try these cabbage recipes!
- Pan-Cooked Cabbage
- Stir-Fry Cabbage with Sausage
- Stuffed Cabbage Roll Casserole
- Easy Stuffed Cabbage Rolls
- Freezer Slaw
- Miracle Whip Cole Slaw
- 7-Day Coleslaw
- How to Make Slaw with Cabbage
- Sweet & Sour Coleslaw
More Budget-Friendly Side Dishes
Be sure to take a look at my great side dish recipes and budget meals.
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Southern Boiled Cabbage with Bacon
Ingredients
- 3 pounds cabbage
- 1/4 pound bacon
- 8 cups water
- 2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Wash cabbage and remove any wilted leaves.
- Use a heavy knife to quarter the cabbage.
- Cut out the core of the cabbage and slice the quarters into bite-sized pieces.
- Cut the bacon into ½ inch slices.
- Place bacon in a large pot and cook over medium-high heat until the bacon browns. Do not drain the bacon.
- Add the water to the pot.
- Add the cut cabbage to the pot.
- Cook uncovered until the cabbage pieces can be pierced with a fork.
- Season with salt and freshly ground black pepper.
My Mom swears, from her 20’s, that she had boiled cabbage and canned corn beef. I got the boiled part but how to add the corn beef? Can you help me with that?
I would most likely cook the cabbage first, then add the canned corn beef after the cabbage was cooked, and I would eat that up long enough that the corned beef was warm.
Thanks for this! I loved this cabbage, will make it again soon.
Absolutely delicious. I’m a single man and live alone but entertain quite regularly. When my friends heard that cabbage was to be featured at my latest get together 2 of them upon arrival said that they had “snacked before they came” in an attempt to lessen their obligation to eat much… when this dish was served up EVERYONE was astonished! The two who said they snacked earlier ended up taking home leftovers (which are just as delicious on day 2 if cooked to fork tenderness) xoxo thanks a million and keep em comin 🙂
Thanks Joe 😉
Instead of bacon i use fat back, much better flavor i cook the fat back first drain then cut up
I slice up the cabbage put it in a fry pan, when it cooks down some then i add the cut up fat back. cook till done. I some times add onions to it.
Yum!!
Sounds great!
If you do add onions, and I always do, add 3 tea of Tarragone vinegar and things just got a whole lot better..