Southern Fried Cabbage

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Southern Fried Cabbage
Story and Photos by Daria Flowers

A love for flavor, spices, and wholesome food is what has created Stephanie Hill’s love for cooking.

A St. Mary’ University alumna, Hill graduated in 2014 with a bachelor’s degree in speech communication and is currently pursing her master’s degree in educational leadership at Schreiner University where she will graduate in May.

Outside of her studies, she currently serves as the After School Care Coordinator for SAISD.

“I really love working with children, I always have! When I was a student at St. Mary’s, I was involved in Best Buddies and I enjoyed every single minute of it.

As far as my job, the kids definitely keep me busy, but I love that! They always brighten my day and they teach me something new everyday,” Hill says.

The kitchen holds a special place in her heart. “I remember being a little girl and I would watch my mother and my grandmother in the kitchen,” she says. Hill also mentions her cooking inspiration: “My aunt is also an amazing chef!

I lived with her for a little while and she always had me in the kitchen, ‘Stephanie! Come here and cut this up, or Stephanie! Come here and taste this!’”

The dish of Southern Fried Cabbage has been in Hill’s family for as long as she can remember. “My grandma taught me how to make it when I younger. Everyone in my family loves this dish and knows how to make it, but we all put a different spin on it,” she says.

She has always had a large palette and loves ethnic food and those rich in flavor. “I am originally from Arizona and I transferred to St. Mary’s my junior year. So, something that I really regret was not studying abroad while in college,” she explains.

Since graduating in 2014, she has made the effort to travel. “One day I would like to travel to Spain or Dubai,” she says.

Hill likes to cook simple dishes with her own spin on it. “My aunt taught me that the secret in any dish that cook are the spices! She never measures the seasonings and spices that she adds to a dish. That is something that we share in common,” Hill says.

According to Hill, the secret to perfecting the perfect Southern Fried Cabbage dish is all in the seasoning. “The combination of the Cajun Seasoning, tomatoes, and spiciness of the Andouille sausage.

I am a member of Alpha Kappa Alpha Sorority incorporated and I made this dish once for my sorority sisters and they loved it and said the same thing!”



  • 2 cabbage heads
  • 3 tablespoons of butter
  • 4 tablespoons of olive oil
  • 1 pack of Andouille sausage
  • ½ of diced yellow onion
  • 1 can of diced tomatoes
  • ½ tablespoon of salt
  • ½ tablespoon of pepper
  • Cajun seasoning (season to taste)
  • ¼ cup of green onions

Makes 4 servings



Using a large sauté pan, pour in 2 tablespoons of olive oil and heat over medium heat. Add sausage to the pan. While sausage is cooking, wash and peel cabbage. After peeling the cabbage, you will cut it into smaller pieces. You will also cut the onions as well. After the sausage is cooked, remove it from the pot and place on a plate. Add butter to the pan. In addition, add 2 tablespoons of olive oil. Add the chopped cabbage, diced tomatoes and yellow onions into the pan. Let it cook for a few minutes before adding the sausage back in. Garnish with pan with green onions and serve the dish immediately.



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