Fried Cabbage Recipe With Bacon

Introduction

This fried cabbage recipe with bacon is a simple & delicious side dish that comes together quickly. Savory bacon and tender cabbage create a comforting combination perfect for any meal. For another tasty cabbage option, try this Beef and Rice Stuffed Cabbage Rolls Recipe. It’s an easy way to enjoy cabbage’s versatility and flavor.

Ingredients

This simple fried cabbage recipe transforms humble ingredients into a savory, caramelized side dish with crispy bacon and a tangy vinegar finish.

• 1 medium head green cabbage, chopped
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons apple cider vinegar

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Fried Cabbage recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cabbage

Remove any wilted outer leaves from a medium head of cabbage. Cut the cabbage in half through the core, then cut each half into quarters. Remove the tough core from each section.

Slice the cabbage quarters into ¼-inch thick shreds for even cooking. Rinse the shredded cabbage in a colander and shake off excess water—some moisture helps with steaming during cooking.

Step 2 — Cook the Bacon

Chop 4 slices of thick-cut bacon into ½-inch pieces. Place them in a large skillet or Dutch oven over medium heat.

Cook the bacon, stirring occasionally, until crispy and the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.

Step 3 — Sauté the Aromatics

Add 1 diced onion to the hot bacon drippings in the skillet. Cook over medium heat until the onion becomes translucent, about 4–5 minutes.

Stir in 2 minced garlic cloves and cook for another 30–60 seconds until fragrant. Be careful not to burn the garlic as it will turn bitter.

Step 4 — Cook the Cabbage

Add all the shredded cabbage to the skillet. It will seem like a lot at first but will wilt significantly as it cooks.

Season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional). Toss everything together to coat the cabbage in the bacon fat and seasonings.

Step 5 — Simmer Until Tender

Cover the skillet and reduce heat to medium-low. Let the cabbage cook for 10–15 minutes, stirring occasionally.

The cabbage is done when it’s tender but still has some texture—avoid overcooking until mushy. For caramelization, remove the lid during the last 5 minutes to allow excess moisture to evaporate.

Step 6 — Finish and Serve

Stir in the reserved crispy bacon and 1 tablespoon of apple cider vinegar for brightness. Taste and adjust seasoning with additional salt and pepper if needed.

Serve your fried cabbage immediately while hot. This dish pairs wonderfully with cornbread, roasted meats, or as a standalone side.

Nutritional Information

Calories	85
Protein	3g
Carbohydrates	10g
Fat	4g
Fiber	4g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey bacon or smoked turkey — Leaner protein with smoky flavor, less saturated fat than pork bacon.
• Coconut aminos — Gluten-free, lower-sodium alternative to soy sauce for umami depth.
• Avocado oil or olive oil — Healthier fat profile than traditional butter or lard.
• Nutritional yeast — Dairy-free option for cheesy flavor without lactose.
• Shirataki noodles or zucchini noodles — Low-carb additions to bulk up your fried cabbage.
• Liquid aminos — Wheat-free, reduced-sodium seasoning for savory notes.
• Vegetable broth — Low-sodium liquid base instead of oil for lighter sautéing.
• Smoked paprika — Imparts smoky taste without meat, ideal for vegan fried cabbage.

Serving Suggestions

• Pair this savory Fried Cabbage with grilled pulled pork or grilled chicken for a satisfying Southern-style meal.
• Serve alongside black-eyed peas and cornbread for a classic comfort food combination.
• Top with crispy bacon bits or sliced smoked sausage to add extra flavor and protein to your Fried Cabbage.
• Enjoy as a hearty side with meatloaf and mashed potatoes for a comforting family dinner.
• For a lighter option, mix Fried Cabbage with quinoa or serve alongside baked fish like baked cod.
• Garnish with fresh chopped parsley or green onions for a pop of color and freshness before serving.

This versatile Fried Cabbage recipe works beautifully for weeknight dinners, potlucks, or as part of a holiday spread, especially St. Patrick’s Day celebrations.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan with cabbage. Fix: Cook in batches or use a large skillet to ensure even browning and prevent steaming.
• Mistake: Skipping the high-heat sear. Fix: Start with a hot pan to caramelize the cabbage, locking in flavor and creating a better texture.
• Mistake: Underseasoning the dish. Fix: Season in layers—salt the cabbage as it cooks and adjust at the end for a well-balanced Fried Cabbage.
• Mistake: Cutting the cabbage too thick. Fix: Use a sharp knife for thin, uniform slices so they cook evenly and absorb flavors better.
• Mistake: Cooking until mushy. Fix: Aim for a tender-crisp finish by sautéing just until the cabbage wilts but still has a slight bite.
• Mistake: Not using enough fat. Fix: A generous amount of oil or butter helps conduct heat and carries flavor, preventing a dry result.
• Mistake: Adding garlic or delicate spices too early. Fix: Stir them in during the last few minutes of cooking to avoid burning and bitter flavors.
• Mistake: Ignoring the core and tough stems. Fix: Remove the thick core and chop stems smaller than the leaves for uniform cooking.

Storing Tips

• Fridge: Cool your fried cabbage completely, then store in an airtight container for up to 4 days.
• Freezer: Place cooled fried cabbage in a freezer-safe bag or container; it will keep for up to 3 months.
• Reheat: Warm in a skillet over medium heat or in the microwave until steaming hot, reaching an internal temperature of 165°F for food safety.

Always allow your fried cabbage to cool to room temperature before refrigerating or freezing to maintain quality and prevent condensation.

Conclusion

This easy fried cabbage recipe is a savory, satisfying side dish perfect for any meal. We hope you love it! Give it a try and let us know how it turns out in the comments. For more delicious recipes like our Mexican Street Corn Coleslaw Recipe, be sure to subscribe for updates.

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FAQs

What is the best cabbage to use for Fried Cabbage?

Use a firm, fresh green cabbage for the best results. It holds up well during cooking and provides the ideal texture for your Fried Cabbage.

Can I add meat to this Fried Cabbage recipe?

Yes, adding bacon, sausage, or ham is a popular variation. Cook the meat first, then use the rendered fat to fry the cabbage for extra flavor.

How do I prevent my Fried Cabbage from becoming soggy?

Cook over medium-high heat and avoid overcrowding the pan. Stir occasionally until the cabbage is tender-crisp and lightly browned, which keeps your Fried Cabbage from getting watery.