This Bacon Fried Cabbage and Sausage recipe features a wickedly delicious blend of tender, fried cabbage with andouille sausage, sautéed veggies, and smoky bacon. Everything comes together in this one-pan dish so easily with big, bold heaps of incredible flavor. Brimming with Cajun flair, it’s the perfect weeknight dinner to enjoy as a main dish or serve alongside hearty entrees! Truly a Southern delight!

bacon fried cabbage and sausage in oval bowl

I might be one of the few folks that LOVE me some cabbage. It’s such a polarizing food that people either enjoy or cannot stand, ha. Whenever I grab a big, full head at the store, I’m always looking for ways to do something new with it. Yup, new and insanelyyy delicious. That’s exactly what this bacon-fried cabbage and sausage recipe is all about. It’s a major favorite over this way, and if you thought you disliked cabbage, well, this is the one to change ya mind!

Bacon Fried Cabbage and Sausage 😛

Lemme tell you about this baddie right here. First, we’re gonna fry up a whole pound of bacon until nice and crisp and then use the rendered bacon fat to sauté everything else. All of the golden veggies, hearty andouille sausage, and tender cabbage soak up the smoky bacon essence along with other touches that make this one flavor-loaded dish. This entire bacon fried cabbage and sausage recipe comes together in 1-pan and screams comfort food galore!

cabbage and sausage in yellow bowl with spoon

Why This Cabbage Recipe Works:

  • HEARTY TEXTURE: I love the different elements in this dish. The meaty andouille, the crisp bacon, and the tender cabbage all work in harmony here. It’s a very filling recipe that can be a side dish or enjoyed as the main entree!
  • THE FLAVOR IS HITTING: This cabbage and sausage is packed with savory goodness that you’ll appreciate. I’m talking drool-worthy, comforting vibrations all in your belly. The savoriness, the spices, the main ingredients…it’s all too good. And of course, everything is better with bacon duh.
  • PERFECT WEEKNIGHT STAPLE: I know y’all love a solid, reliable weeknight meal that you can whip up with a quickness. This one checks the box when you want dinner on the table in under 1 hour.
  • SIMPLE YET DAMN GOOD: Low effort yet high reward is the name of the game with this meal as well. Simplicity doesn’t mean we’ll sacrifice nor compromise on flavor but rather bring the right ingredients together to yield one scrumptious dish! Trust when I say that it’s so danggg good.
ingredients for bacon fried cabbage and sausage

Ingredients You’ll Need For This Dish:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Bacon: Yes indeed, you’ll need a full pound/pack of good ole bacon.
  • Andouille: This is pre-cooked sausage and comes packed with a touch of heat (it’s smoked, nicely seasoned, and a staple among Cajun cuisine), but you can also use any other smoked sausage that you favor. Kielbasa or beef sausage make great substitutes for andouille.
  • Onion: Cabbage and sautéed onions together, chefs kiss.
  • Bell pepper: I use both green and red bell peppers to kick up the veggies.
  • Cabbage: The main star, traditional green cabbage is what I recommend.
  • Brown sugar: Just a little to add a touch of sweetness and contrast.
  • Garlic paste: I use garlic paste but minced garlic will also work!
  • Dijon mustard: Adds some zing and tang to the bacon fried cabbage.
  • Vinegar: To help balance the flavors with a pop of acidity.
  • Cajun seasoning: I use my holy grail Creole Cajun seasoning! This well-rounded spice is clutch here because of its zesty vibe. Make my homemade version or use store-bought Cajun seasoning if you’d like!
chopped bacon frying in skillet

How To Make This Bacon Fried Cabbage and Sausage:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Cook up dat bacon! In a large deep skillet over medium heat, add the bacon. When the bacon starts to sizzle, stir the bacon every so often until the pieces are broken up and cook until cooked through and crisp, about 10-15 minutes. The bacon will render a lot of fat, oh yeahhh. Use a slotted utensil to transfer the crisp bacon to a paper towel-lined plate. Then leave only about 2-3 tablespoons of the rendered bacon fat in the pan.
fried andouille sausage in skillet
sautéed bell peppers and onion in skillet
  • Brown the andouille. Add the andouille sausage into the same pan and cook in the rendered bacon fat until golden brown, about 3-4 minutes. Then use a slotted utensil to transfer the andouille to a bowl/plate and set aside.
  • Sauté the veggies. Add the onion and peppers into the same pan and sauté until the mixture becomes tender and golden, about 10-12 minutes.
  • Add the cabbage & flavor agents: Add the cabbage into the pan. Then stir in the brown sugar, garlic paste, dijon mustard, and apple cider vinegar- gently toss the mixture to combine. Cover the pan with a lid to allow the cabbage to steam through until tender, about 3-4 minutes.
  • Finish & season fried cabbage. Add the crisp bacon and browned andouille back into the pan with the cabbage and toss well to combine. Season the cabbage and sausage with Cajun seasoning and toss everything together to fully combine. Allow the dish to continue cooking for another 2-3 minutes, stirring every so often, and then remove from heat.
  • Serve. Transfer the dish to a platter or individual plates. Serve the bacon fried cabbage and sausage STAT and garnish with fresh chopped parsley if you so desire. Dig in and enjoy ya life, boo! 😋
fried cabbage and sausage in skillet with ladle

How To Use Leftover Bacon Fat

Since we don’t need all of the rendered bacon fat, you’ll likely be left with extra liquid gold! It’s one of my favorite fats in the world to cook with because of the added smoky essence it brings to anything 🥓🙌🏾. Use your leftover bacon fat to fry eggs, roast veggies, cook chicken, fish, beef, pork, etc. The bacon fat will solidify once cooled and you can use it up in many cooking/baking applications just like you use olive oil, shortening, or any other oil/fat!

Storing Your Cabbage and Sausage

While this bacon fried cabbage and sausage recipe is best served right away, you can also store it as needed. Once the dish is at room temperature, transfer any leftovers into airtight containers. This recipe should be kept for 3-4 days in the refrigerator. Reheat on the stovetop over medium-low heat or in the microwave until warmed through. Ahhh, it’s a meal prep dreamboat. Ayyye.

bacon fried cabbage and sausage in oval bowl with spoon

This Bacon Fried Cabbage and Sausage recipe is an absolute weeknight stunner, y’all! It’s so full of flavor, mmm. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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bacon fried cabbage and sausage in oval bowl

One-Pan Bacon Fried Cabbage and Sausage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Southern
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Description

This Bacon Fried Cabbage and Sausage recipe features a wickedly delicious blend of tender, fried cabbage with andouille sausage, sautéed veggies, and smoky bacon. Everything comes together in this one-pan dish so easily with big, bold heaps of incredible flavor. Brimming with Cajun flair, it’s the perfect weeknight dinner to enjoy as a main dish or serve alongside hearty entrees! Truly a Southern delight!

Ingredients

  • 16 ounces (1lb) bacon, chopped
  • 12 ounces pre-cooked andouille sausage, diced
  • 1 medium yellow onion, sliced into half moons
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium head green cabbage (about 2 lbs)- roughly chopped, root & tough pieces discarded
  • 2 tablespoons packed brown sugar
  • 2 tablespoons garlic paste
  • 1 tablespoon smooth dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Creole Cajun seasoning, homemade or store-bought
  • Fresh chopped parsley, for garnish- optional

Instructions

  1. Crisp bacon. In a large deep skillet or dutch oven over medium heat, add the bacon. When the bacon starts to sizzle, stir the bacon every so often until the pieces are broken up and cook until cooked through and crisp, about 10-15 minutes. The bacon will render a lot of fat. Use a slotted utensil to transfer the crisp bacon to a paper towel-lined plate. Then carefully pour the majority of the rendered fat, leaving about 2-3 tablespoons in the pan, out into a small ramekin- set aside.
  2. Brown the andouille. Add the andouille into the same pan and cook in the rendered bacon fat until golden brown and lightly crisp, about 3-4 minutes. Then use a slotted utensil to transfer the andouille to a bowl/plate and set aside.
  3. Sauté the veggies. Add the onion and peppers into the same pan and sauté until the mixture becomes tender and golden, about 10-12 minutes. *If your pan looks dry, add a tablespoon of the reserved bacon fat into the pan, only if needed!
  4. Add the cabbage & flavor agents: Add the cabbage into the pan, it might look like a whole lot at first but the cabbage will wilt down. Then stir in the brown sugar, garlic paste, dijon mustard, and apple cider vinegar- gently toss the mixture to combine. Cover the pan with a lid to allow the cabbage to steam through until tender, about 3-4 minutes.
  5. Finish & season fried cabbage. Add the crisp bacon and browned andouille back into the pan with the cabbage and toss well to combine. Season the cabbage and sausage with Creole Cajun seasoning and toss everything together to fully combine. Allow the dish to continue cooking for another 2-3 minutes, stirring every so often, and then remove from heat.
  6. Serve. Transfer the dish to a platter or individual plates. Serve the bacon fried cabbage and sausage immediately and garnish with freshly chopped parsley, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin