Fried Cabbage Ramen is a flavorful twist on classic fried cabbage with the addition of ramen noodles. It’s inexpensive, satisfying, and comes together quickly as a side or a main dish.
Easy Fried Cabbage Noodles
This recipe combines quick-cooking ramen noodles with the beloved flavors of Southern fried cabbage and notes inspired by haluski. The result is a comforting, savory dish that’s ready in about 20 minutes and works well as either a side or a main depending on portions.
Traditional fried cabbage noodles usually use egg noodles, but ramen is a smart shortcut that keeps the texture and flavor while cutting prep time.
Why You’ll Love This Recipe
- Fast: Ready in roughly 20 minutes from start to finish.
- Budget-friendly: Ramen noodles keep costs low without sacrificing taste.
- Comforting twist: All the familiar fried cabbage flavors—bacon, butter, a touch of vinegar and brown sugar—paired with tender noodles.
Ingredients Needed
Gather these simple ingredients. See the recipe card below for exact measurements.
- Bacon: Thick-cut works best for flavor and texture.
- Onion & garlic: For aroma and depth.
- Green cabbage: Shredded. A pre-shredded coleslaw mix can speed things up.
- Apple cider vinegar: Adds a bright tang to balance the richness.
- Light brown sugar: A touch to round out the flavors.
- Seasoned salt & black pepper: To taste.
- Butter: Salted butter gives extra flavor; if using unsalted, adjust seasoning.
- Ramen noodles: Any variety will do—discard the seasoning packet.
How to Make Fried Cabbage Ramen
Follow these straightforward steps for tender cabbage and perfectly cooked noodles.
- Cook the bacon. In a large skillet or Dutch oven, cook bacon over medium heat until crispy. Transfer to a paper towel–lined plate to drain.
- Sauté the aromatics. Leave a little bacon grease in the pan, add the diced onion and cook until translucent. Stir in minced garlic and cook just until fragrant.
- Wilt the cabbage. Add the shredded cabbage, apple cider vinegar, brown sugar, seasoned salt, and black pepper. Cook, stirring occasionally, until the cabbage is wilted but still has a bit of bite—about 2–3 minutes. Return the bacon to the pan and stir in the butter until melted. Remove from heat.
- Cook the noodles. Meanwhile, boil the ramen according to package directions until al dente, drain, and add to the skillet. Toss gently with tongs until the cabbage and noodles are well combined. Taste and adjust seasoning, then serve immediately.
Tips for Success
- Discard the spice packet: Use only the noodles for this recipe so the flavors remain controlled by the cabbage mixture.
- Vegetarian option: Skip the bacon and cook the cabbage in butter or oil; add smoked paprika or liquid smoke for a smoky note if desired.
- Keep some crunch: Cook the cabbage until tender-crisp rather than mushy to contrast the soft noodles.
What to Serve with Fried Cabbage Ramen
This dish pairs well with classic Southern sides like fried green tomatoes or a shrimp boil, or with simple proteins such as baked chicken, beer brats, or pork chops. It also stands on its own as a main with a green salad or roasted vegetables.
Storage
Serve fried cabbage ramen fresh for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended, as the noodle texture will suffer.
Recipe Card
Fried Cabbage Ramen
Ingredients
- 8 slices thick-cut bacon, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 head green cabbage, core removed and shredded (about 10 cups) or a 10 oz package angel hair coleslaw
- 1 tablespoon apple cider vinegar
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons salted butter
- 3 packages ramen noodles (3 oz each), spice pouches discarded
Instructions
- In a Dutch oven or large deep skillet, cook the bacon over medium heat until crispy, about 7–8 minutes. Drain on paper towels.
- Reserve a little bacon grease in the pan. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 20 seconds.
- Add the cabbage, apple cider vinegar, brown sugar, seasoned salt, and black pepper. Stir and cook until the cabbage is wilted and tender, about 2–3 minutes.
- Return the bacon to the pan and stir in the butter until melted. Remove from heat.
- Meanwhile, bring a large pot of water to a boil. Cook the ramen until al dente, 2–3 minutes, separating the noodles as they cook. Drain and add to the skillet with the cabbage. Gently toss together until combined.
- Taste and adjust seasoning if needed. Serve immediately.
Nutrition (per serving)
Calories: 464 kcal | Carbohydrates: 40 g | Protein: 13 g | Fat: 29 g