Photo of Southern fried cabbage by Millie Peartree by WW

Southern fried cabbage by Millie Peartree

Total Time
30 min
15 min
15 min
For an extra dash of color, use a combination of green and purple cabbage. Make sure to cook your bacon until extra crisp so it holds up well in the recipe. To make this dish vegetarian, swap in your favorite plant-based bacon.


Extra virgin olive oil

2 Tbsp

Uncooked turkey bacon

2 slice(s)

Uncooked vidalia onion(s)

1 medium, or Spanish onion, chopped

Granulated onion

1 tsp

Table salt

1 tsp

Black pepper

1 tsp

Uncooked green cabbage

1 head(s), large, cored and chopped (do not use Savoy)


1 tsp

Apple cider vinegar

1 tsp


  1. Heat oil in a large pot over medium heat. Add bacon and cook until crisp. Remove bacon from pot and set aside.
  2. Add onion, granulated onion, salt, and pepper to same pot. Sauté over medium heat until onions are translucent and tender, about 5 to 7 minutes.
  3. Add cabbage and sugar to pot, and cook, stirring continuously, 5 minutes. Add a few tbsp of water to pot (enough to coat bottom of pot), and cook until water has evaporated. Stir in vinegar, adjust seasonings (if necessary), and serve with bacon crumbled over top.
  4. Serving size: about 1/2 cup


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.