Fried Cabbage with Collards
This recipe began with a simple problem: I didn’t have enough cabbage. To stretch the dish, I added collard greens—and the result was a hit. The combination of tender cabbage and hearty collards, tossed with smoky bacon, sweet peppers, garlic, and warm spices, turned two classic Southern greens into one beloved dish. Everyone loves the balance of flavors, and I always finish mine with chow-chow—a tangy mix of tomatoes, diced onions, bell peppers, hot sauce, and vinegar—for an extra burst of pickled zip.
Cooking Info
Level: Easy
Total Time: 35 minutes
Active Time: 20 minutes
Yield: 4 to 6 servings
Directions
In a large cast-iron skillet over medium heat, cook bacon until crisp (8 to 10 minutes). Remove bacon from the pan, leaving the drippings. Sauté bell pepper and onions in the same pan until tender and lightly browned (about 2 minutes). Add shredded collard greens and cook on low heat until softened (4 minutes). Stir in cabbage, chicken bouillon, salt, Creole seasoning, garlic paste, and black pepper. Cook on medium heat for 10 to 15 minutes, or until both greens are tender. If the mixture feels too dry, add a splash of water. Return the crisp bacon to the pan, stirring to distribute evenly. Cover and keep warm until ready to serve. Serve with chow-chow on the side, if desired.
Cook’s Note
For a vibrant pop of color, use red or orange bell peppers instead of green. Keep a small bowl of water nearby—while the cabbage will release its own liquid as it cooks, a little extra can help prevent drying if needed.
