Paleo Southern Fried Cabbage
Transform your mealtime routine with this irresistibly savory Paleo Southern Fried Cabbage recipe! Perfectly tender strips of green cabbage are infused with the smoky richness of crisp, sugar-free bacon and the bold flavors of garlic, onion, smoked paprika, and a touch of crushed red pepper flakes. A drizzle of coconut aminos and apple cider vinegar adds a tangy depth that highlights the southern-inspired essence of this dish while keeping it paleo-friendly. Quick to prepare in under 30 minutes, this nutrient-packed side dish pairs beautifully with grilled meats, or it can shine on its own as a hearty low-carb meal. Ideal for anyone seeking a wholesome, gluten-free, and dairy-free spin on classic comfort food, this fried cabbage recipe is a true crowd-pleaser with layers of bold flavor in every bite!
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Recipe Information
Ingredients
- 1 head (medium, roughly 2 pounds) Green cabbage
- 6 slices (sugar-free, nitrate-free) Bacon
- 1 medium (yellow or white, diced) Onion
- 3 cloves (minced) Garlic
- 2 tablespoons Coconut aminos
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon (optional) Crushed red pepper flakes
- 0.5 teaspoon (to taste) Sea salt
- 0.25 teaspoon (freshly ground) Black pepper
Instructions
Prepare the cabbage by removing the outer leaves, cutting it into quarters, and removing the hard core. Then, slice the cabbage into thin strips.
Heat a large skillet or Dutch oven over medium heat.
Add the bacon slices to the skillet and cook, flipping occasionally, until crisp. This should take about 6-8 minutes. Once cooked, remove the bacon and set it aside on a plate lined with paper towels. Leave the rendered bacon fat in the skillet.
Add the diced onion to the skillet with the bacon fat. Sauté for about 3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Add the sliced cabbage to the skillet. Toss to combine with the onion-garlic mixture and cook for about 5 minutes, stirring occasionally, until the cabbage starts to soften.
Drizzle in the coconut aminos and apple cider vinegar. Stir well to coat the cabbage evenly.
Sprinkle the smoked paprika, crushed red pepper flakes (if using), sea salt, and black pepper over the cabbage. Stir to combine.
Crumble the cooked bacon and add it back to the skillet. Stir everything together and let the cabbage cook for another 8-10 minutes, or until tender and slightly browned, stirring occasionally.
Taste and adjust seasonings if needed. Serve hot and enjoy this flavorful Paleo Southern Fried Cabbage!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 42.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 427 mg | 33% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
