My grandma always serves this as a side. Only needs 3 ingredients to get that perfect flavor.

This southern 3-ingredient fried cabbage is the kind of simple, cozy side dish that shows up at every family gathering in my world. It starts with bacon sizzling in a cast iron skillet, then in goes a big pile of cabbage that softens and soaks up all that savory flavor. There’s no need for a long ingredient list—just cabbage, bacon, and a little salt. This is the kind of recipe a grandma makes by feel, turning a humble head of cabbage into something everyone goes back for seconds on.

Serve this fried cabbage right out of the cast iron skillet alongside meatloaf, roast chicken, baked pork chops, or a simple pan-fried sausage. It’s especially good with cornbread or warm dinner rolls to mop up the bacon-y juices. For a fuller plate, add mashed potatoes or buttered egg noodles and a simple green salad. It also works beautifully as a cozy brunch side next to scrambled eggs and toast.

Servings: 4

6 slices thick-cut bacon, chopped

Place a large cast iron skillet over medium heat. Add the chopped bacon in an even layer and cook, stirring occasionally, until the fat has rendered and the bacon pieces are crisp, 8 to 10 minutes. Use a slotted spoon to scoop the crispy bacon onto a plate, leaving all the bacon grease in the skillet.

Add the chopped cabbage to the hot bacon grease. It will look like a lot at first, but it cooks down. Toss the cabbage in the grease so it’s lightly coated, then sprinkle with the kosher salt.

Cook the cabbage over medium heat, stirring every couple of minutes, until it’s tender with a few golden, lightly browned edges, 12 to 15 minutes. If the pan ever looks too dry or the cabbage starts to stick, turn the heat down slightly and add a tablespoon of water to loosen it.

Taste the cabbage and add a pinch more salt if needed. Stir the crispy bacon back into the skillet and toss to combine. Let it cook together for 1 to 2 more minutes so the flavors meld.

Serve the fried cabbage straight from the cast iron skillet while it’s hot and glistening, making sure everyone gets some of the tender cabbage and crispy bacon bits in each spoonful.

If you have picky eaters who aren’t sure about cabbage, chop it a bit smaller so it softens more and feels less “leafy”—almost like noodles. You can also pull out a small portion of cabbage before adding all the salt and bacon, and season that part very lightly for little ones. For a slightly milder flavor, cook the cabbage a bit longer over lower heat until very soft and sweet. If you prefer it with more texture, shorten the cook time so the cabbage stays a little firmer. To cut back on richness, drain off a couple of tablespoons of bacon grease before adding the cabbage, but keep enough in the skillet so the cabbage still glistens and soaks up that classic southern flavor. And if your family likes a bit of heat, you can offer crushed red pepper at the table so each person can sprinkle their own without changing the basic 3-ingredient recipe.