Smoky, Savory, and Southern: The Art of Making Perfect Fried Cabbage

Fried cabbage has deep Southern roots, particularly in African American and Southern soul food cuisine. It is commonly associated with the culinary traditions of the American South, where cabbage is often fried or sautéed with smoked meats such as bacon, ham hocks, or smoked turkey butts to enhance its flavor.

Origins of Fried Cabbage in the South

• African Influence: Many traditional Southern dishes have roots in West African cooking, where greens and vegetables were often stewed or sautéed with meats for added flavor.

• Southern Soul Food Tradition: During slavery and the post-Civil War era, African Americans created flavorful dishes using inexpensive, accessible ingredients like cabbage, pork, and turkey.

• Appalachian & Southern Cooking: Fried cabbage is also a staple in Appalachian cuisine, where it was cooked with bacon fat or lard, often paired with cornbread.

Fried Cabbage with Smoked Turkey Butts

Using smoked turkey butts (or tails) in fried cabbage is a more recent adaptation, often seen in health-conscious soul food cooking as a substitute for pork (like bacon or ham hocks). This technique became more popular in the late 20th and early 21st centuries when people sought to reduce pork consumption while still keeping the smoky, savory flavors in traditional dishes.

Regional Popularity

    •    Deep South (Louisiana, Mississippi, Alabama, Georgia, South Carolina): Often cooked with pork, onions, and sometimes a bit of spice.

    •    Midwest & East Coast African American Communities: Smoked turkey has become a preferred ingredient in collard greens and cabbage.

    •    Appalachian & Country Cooking: Fried cabbage is often cooked with bacon and butter in more rural Southern areas.

In summary, fried cabbage originates from the American South, influenced by African American, Appalachian, and Southern country cooking. The use of smoked turkey butts is a modern twist on the classic pork-based preparation, especially in health-conscious soul food kitchens.

LeNard's Southern Style Cabbage Recipe

1 medium head of green cabbage, chopped into bite-sized pieces 4–6 slices of bacon (or 2 tablespoons bacon grease or oil) (not needed) 1 small onion, chopped

2 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional, for heat) Salt and pepper to taste 1/2 cup chicken broth or water

Step One: Cook the bacon

• In a large skillet or pot, cook the bacon over medium heat until crispy. Remove the bacon, leaving the grease in the pan. Crumble the bacon and set aside.

Step Two: Sauté aromatics

• Add the onion to the pan and sauté for 3–4 minutes until softened. Add the garlic and cook for another minute.

Step Three: Add cabbage

• Add the chopped cabbage to the skillet. Toss to coat it in the bacon grease.

Step Four: Season and cook

• Sprinkle red pepper flakes (if using), salt, and pepper. Add the chicken broth and cover the skillet. Reduce heat to low and cook for 15–20 minutes, stirring occasionally, until the cabbage is tender.

Step Five: Finish

• Stir in the crumbled bacon. Taste and adjust seasonings if needed.

Step Six: Serve

• Serve hot as a side dish.