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Indiana-Style Fried Cabbage

Indiana-Style Fried Cabbage

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Get a taste of Indiana with this cabbage recipe. It is especially great served with ham or pork. You can omit the mushrooms if you are not a mushroom fan!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet


  1. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir in butter, cabbage, celery, green pepper, salt, pepper, mushrooms and onions. Cover skillet and steam for 15 to 20 minutes. Stir several times during the course of steaming.
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I'm from Indiana, so when i found this recipie to be very similar to the one my grandmother used to make, i was so excited! It was so good! One suggestion-make sure that when you're cooking the cabbage to wait untill at least some of it is brown or nearly black to take it off the heat because this is when the cabbage has the most flavor. Also, try to use a cast iron skillet if you have one, that's how it's traditionally made.


I liked this, but the grease was a little much. Once I remade it with alterations it was great. Try, instead of cooking raw bacon, starting with the butter and either cooked bacon pieces (but still soft) or packaged bacon bits (the kind that is real bacon and still chewy). This provides enough grease for the flavor, without all of the calories. If you end up short on liquid, just add olive oil.


I found no grease problem with this recipe. [Cook bacon over medium-high heat until crisp, drain, crumble, set aside. Combine butter, cabbage, celery, green pepper, salt, pepper and onions. Cover, steam 15-20 minutes. Stir in crisp bacon just before serving.]