You can make Southern fried cabbage with Andouille sausage and layers of savory flavor in just 30 minutes at home! This soulful classic is simple to make and so satisfying that everybody always asks for seconds. Let me show you how!
And if you enjoy this recipe, you'll love my mustard greens with ham hocks, too!
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What is Southern fried cabbage?
The name is a little misleading because the cabbage isn't fried in the sense that it comes out crispy. In the South, we cook up chopped cabbage in a very hot pan, typically in an animal fat like bacon grease or duck fat, so there's a lot of sizzle action going on. But since cabbage has a lot of moisture, the greens also steam while cooking
❤️ Why You'll Love this Recipe
Quick and Easy - This southern style cabbage recipe is a great beginner-friendly dish that tastes great with just a little effort in one pan. You don't need any fancy tools or chef-level techniques here.
Delicious and Nutritious - Cabbage is a popular source of fiber that we often eat shredded in slaw or salads, but it can shine all on its own. And this cooking method creates a dish that is tender while still retaining a bit of "bite" because nobody wants mushy cabbage, right?
I love making the Soul Food favorites my grandma used to cook in her kitchen like stewed okra and tomatoes, smoky baked mac and cheese, candied yams, chicken and sausage gumbo, and slow-roasted turkey wings!
What You'll Need for this Recipe
Cabbage, of course! You can use green or purple cabbage interchangeably in this recipe, however, green cabbage is traditional.
Andouille Sausage adds savory, smoky, and spicy flavor with Cajun flair. Being from Houston, this is all we use, but you can grab kielbasa, Italian sausage, or another coarsely ground smoked sausage instead.
Aromatics like garlic and onion layer with spices, brown sugar, and vinegar to create a well-rounded flavor profile with touches of tangy, bright, and even subtly sweet notes.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Pre-Cut Vegetables - Feel free to make things easier on yourself with prepped produce from the grocery store. Store-bought chopped cabbage, onion, and garlic will save you a few minutes.
Onion - I prefer sweet yellow onion in this recipe, but you can use whichever kind of onion you prefer, including shallots, though I don't recommend using scallions (green onions).
Meat or No Meat - You can fry cabbage with bacon instead of sausage, if you prefer, or even make it vegetarian and vegan-friendly without meat altogether.
How to Cook Fried Cabbage Southern Style
- Step 1: Prep your ingredients: Core and chop the cabbage, dice the sausage and onion, and mince or press the garlic.
- Step 2: Brown the sausage until crispy.
Pro Tip #1
To chop the cabbage, I recommend first slicing off the stem end to create a flat side. Next, set the cabbage on this flat side to steady it for cutting the rest. Cut the cabbage in quarters and then cut each quarter into slices, lengthwise. Lastly, chop each slice.
- Step 3: Add the onion, garlic, and spices to the rendered fat from the sausage and cook down.
- Step 4: Add in the cabbage and apple cider vinegar, stirring and cooking to get it tender.
Pro Tip #2
Make sure to toss the cabbage in all the ingredients and fat to infuse it with flavor!
- Step 5: Mix the sausage back into the pot and serve.
Frequently Asked Questions
You can make this dish up to three days in advance as long as it's stored properly in the fridge.
Store refrigerated in an airtight container. Keeps for up to five days.
To freeze, cool the cooked cabbage to room temperature, then transfer into an airtight, freezer-safe container and into the freezer. Keeps for up to one year!
What to Serve with Southern-Style Cabbage Greens
Wondering what goes with southern fried cabbage for dinner? Just about any protein and a starchy side will complement this dish into a full-blown balanced meal for Sunday dinner on a weeknight.
Proteins: Beef, chicken, pork, and seafood all pair nicely with cooked cabbage. Try my crispy roast chicken, cast iron ribeye steak (which you can make while the cabbage steams) or buttery baked redfish.
Starchy Side Options: My family really enjoys Nigerian-style jollof rice with cabbage. Crispy roasted red potatoes, spiced sweet potatoes, or brown butter mac and cheese are great ideas, too!
Bread: Fried cabbage can actually be a main dish, so you can just add a side of bread and be done with dinner! We love sweet potato cornbread with it or if you have more time, sweet dinner rolls.
This cabbage also works well for the traditional New Year's Day meal with black eyed peas and southern cornbread. Serve it as the green item instead of collard greens or mustard greens.
More Favorite Southern Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this recipe for southern fried cabbage with sausage soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Southern Fried Cabbage with Andouille Sausage
Equipment
- 1 knife
- 1 garlic press optional
- 1 large Dutch oven or stock pot
Ingredients
- 8 ounces Andouille sausage
- 1 head cabbage
- ½ sweet yellow onion
- 4 cloves garlic
- 1 tablespoon brown sugar
- ¾ teaspoon sea salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground nutmeg
- 1-2 tablespoons cooking oil optional
- 1 tablespoon apple cider vinegar
- hot sauce to taste
Instructions
- Prep the Ingredients: Cut the sausage into rounds, then dice the rounds into ½-inch pieces. Chop the cabbage, dice the onion, and crush or mince the garlic.1 head cabbage, ½ sweet yellow onion, 8 ounces Andouille sausage, 4 cloves garlic
- Cook the Sausage: Heat Dutch Oven over medium flame, then add sausage and cook until browned and crispy, stirring to turn the pieces every minute or so, about six minutes total. Remove sausage from pot, but leave the rendered fat in the pot.
- Build the Flavor: Add diced onion, brown sugar, salt, black pepper, onion powder, garlic powder, crushed red pepper, and nutmeg and saute until onion is fragrant and starts to become translucent (about five minutes). Add garlic and cook for one more minute.1 tablespoon brown sugar, ¾ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon crushed red pepper, ¼ teaspoon ground nutmeg
- Cook the Cabbage: If there's no visible oil in the bottom of the pot, add one to two tablespoons of cooking oil, then add in chopped cabbage and apple cider vinegar, then stir until cabbage is coated with fat and flavor. Cover pan and cook for about six minutes or until most of the cabbage is tender and muted in color. (If you are using a smaller pot, remove the lid and use kitchen spoon to turn the cabbage after a few minutes of cooking, then resume.) Uncover pot and continue to cook for another three minutes to let water cook off the cabbage, stirring once or twice.1-2 tablespoons cooking oil, 1 tablespoon apple cider vinegar
- Finish the Dish: Mix the cooked sausage back into the pot, then taste test and adjust seasonings if needed. Serve hot with hot sauce to taste.hot sauce
Analisa says
This was shockingly yummy! I wasn't sure what to expect, and I think the mix of the spices with the ACV really gave it a STRONG punch of flavor, especially for something like cabbage. I think it was overall yummy but a little intense/heavy for me - but I think that is because possibly I did not use a whole cabbage, but kept the spice ratio the same 🙂 Definitely a unique and satisfying dish!
Jazzmine Woodard says
Hi, Analisa! Thanks for your note. I'm glad you enjoyed this dish--and I think the flavor intensity is likely due to using less cabbage with the full spice load. Hope you find more to love here!
Jennifer L Anderson says
Is this dish sweet? brown sugar?
Jazzmine says
Hi, Jennifer! The final product will not taste sweet, but the brown sugar helps cut through the natural bitterness of the cabbage, and enhances the savory and smoky notes of the dish.
Lisa Haldane says
Nice and spicy! Good texture. Really enjoyed
Jazzmine Woodard says
Thanks for your note, Lisa. So glad you enjoyed this one!
Joe piscolone says
28 minutes!!? I must be really slow on prep and low on my cooking temps.
Jazzmine Woodard says
Hi, Joe! Thanks for your note. Prep and cooking times can certainly vary based on our tools and appliances and speed. Hope you enjoyed the cabbage!