This sauteed cabbage recipe with onions and bacon is the perfect accompaniment to your lucky New Years black eyed peas and cornbread!

Check out my new cooking video!

It is so simple to make that you will add this to your go to side dishes for meals all year long!

This year we celebrated New Year’s eve in Natchitoches, LA with friends just like last year.

Fireworks on the river and lots of Christmas lights. So beautiful!

How much has changed in 1 year!

Southern Fried Cabbage

Makes 8-10 servings

Add diced bacon to a large saute pan and cook over medium heat until crispy. Do not drain.
Add onions and cook until softened and browned, about 5 minutes.
Add cabbage, half at a time if you need to, and mix with the bacon and onions. Cook until it is softened.
If you want to add even more flavor add a couple tablespoons of butter and stir until combined.
Season with salt and black pepper.
Serve warm with Hoppin' John Black Eyed Peas and Broccoli Cornbread.

I have also seen recipes that call for a splash of apple cider vinegar or fresh garlic.

For the recipe I use a large, about 3 1/2 lb, head of cabbage.

If you use a smaller cabbage adjust the bacon accordingly {cut to about 5-6 slices}.

Add diced bacon to a large skillet and cook over medium heat until crispy.

Dice a large yellow onion.

Add the onion to the crispy bacon. Do not drain the bacon grease.

This is what you are cooking the onion and cabbage in {and why it is called “fried cabbage”}.

Roughly chop the cabbage. It looks like a lot but it will cook down I promise.

Add cabbage, half at a time if you need to, and mix with the bacon and onions.

Cook until it is softened.

You can add a couple tablespoons of diced butter and mix in if you’d like.

Season with salt and pepper. I like extra black pepper in mine.

Serve with a bowl of Hoppin’ John from the Crock-Pot.

And a big slice of Broccoli Cornbread.

Happy New Year 2016 from the Hood family!

New Year’s Southern Fried Cabbage