This Southern Fried Cabbage recipe is the perfect side for your New Year’s menu because it not only tastes delicious but it is very easy to prepare. I decided to take this dish to another level by adding some homemade Coconut Bacon.
I’m crazy about cabbage and I love to include it in my meal planning, it is not only nutritious but it is very economical and versatile, check out my Detox Cabbage Soup, Jamaican Steamed Cabbage, Curry Cabbage, and Roasted Cabbage Steaks recipes.
For many people who are transitioning to a vegan diet this New Year,
I wanted to help make this transition as easy as possible with the same familiar tastes and textures and for them to see that it is quite easy to remain a vegan with all these delicious recipes that you won’t even miss the meat.
They are all so flavorful and will be a big hit when you serve these recipes to your family and friends.
How To Make Fried Cabbage
- Slice cabbage and set aside. Heat oil in a large skillet over medium heat. Add onion, garlic, and thyme and saute until onion is soft.
- Stir in the cabbage, paprika, onion powder, garlic powder, cayenne pepper, and salt.
- Add vegetable broth, cover and allow to cook for 10 minutes or until cabbage is tender.
- Stir in coconut bacon and serve.
What To Serve With Your Vegan Southern Fried Cabbage?
My vegan Southern fried cabbage turned out amazing and I served it with my Southern Black-Eyed Peas and Corn Muffins, what a mouthwatering treat it was. Most traditional recipes use Cajun seasoning,
I basically made my own blend with a combination of garlic powder, onion powder, smoked paprika, cayenne pepper, and thyme.
Cabbage has lots of nutrients, it is high in fiber, vitamins, and antioxidants. Check out the amazing health benefits of cabbage!
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- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: Soul Food, Southern
- Energy: 109 kcal / 456 kJ
- Fat: 2 g
- Protein: 3 g
- Carbs: 12 g
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
- For: 6 Servings
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 medium cabbage, chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Cayenne pepper
- 1/2 cup vegetable broth
- 1 teaspoon salt, or to taste
- 1/4 cup vegan coconut bacon, (see recipe)
- Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and cook until onion is soft about 2 minutes. Stir in cabbage, paprika, onion powder, garlic powder, cayenne pepper and salt
- Add vegetable broth, cover and cook for 10 minutes or until cabbage is soft. Add coconut bacon and serve.
Great recipe, I love all of your recipes ❤️❤️🥰🥰
Thank you Patrick
Just wanted to let you know that the link for the black-eyed pea recipe actually takes you to the cabbage steaks. Just picked up a monster cabbage for $2 at the farmers market, so looking forward to trying this recipe!
Tasty! I have made this recipe several times, but this time having no coconut bacon or olive oil, I tweaked it with veggie sausage and oils, a trace of maple syrup, coconut aminos, and veggie seasoning instead of broth. Your recipe would be delicious without any of those, or with one’s own creative substitution if out of an ingredient. I love it.
J.Kidd, thank you for your feedback, I love your adjustments. Yummy!!
Do you think I can substitute pac choi in this recipe? Just have some growing and thought it might work. I do love cabbage as well and will try your recipe soon.
My husband and I don’t often eat cabbage, but I was looking for a recipe to spice it up since cabbage is readily available with my community supported agriculture membership. I don’t eat meat and I didn’t have vegetarian bacon on hand, so I substituted veggie Italian sausage. My husband and I agree that this is the best cabbage dish we have ever had. This is going to become a healthy staple for us.
This is now our go to recipe for cabbage. When we harvested several heads from our garden, I looked for some new recipes to help use up the bounty, and this recipe is a keeper! I do swap coconut aminos for the Bragg’s, due to dietary restrictions, but keep the rest as is. My husband wasn’t a fan of the bacon, but then, he’s a meat eater. It was so good, I was snacking on it while cooking the rest of dinner. Thank you!
Just found your site! I am excited with what I am seeing! I will be trying your recipes tomorrow for cabbage, blacked eyed peas and corn muffins! You have designed a lovely site packed with yummy sounding recipes plus nutritional information. I feel sure I will have many more positive comments as soon as I prepare the above stated recipes; hopefully tomorrow!
I keep on returning to this recipe every time I end up with cabbage in my fridge and it never disappoints. Super easy and flavorful! Thanks, Michelle!
Lina, I’m so excited that you enjoyed it. Thank you for sharing your feedback.
i put mushrooms in my fried cabbage….adding a meaty texture
Beverly, thank you for sharing your feedback, I really appreciate it
Absolutely delicious. I made mine sans the vegan bacon because this was a last minute choice and I only had the ingredients for the cabbage on-hand. Still, very tasty and I will be making this again soon!
Jennifer, I’m so happy you enjoyed it. Thank you very much for sharing your feedback