Simple, quick, and delicious, this Southern comfort food - fried cabbage with bacon and onions is simply delicious!
If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).
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Ingredients
You can also use sauerkraut in place of regular cabbage in this recipe.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Fried Cabbage
Cook the bacon. In a large cast-iron Dutch oven or skillet, cook bacon until crispy over medium heat for 12-15 minutes.
Transfer to a plate lined with paper towels.
Or you can also cook bacon in the oven.
Saute onion and garlic. Add onions to the skillet with the remaining bacon grease (you can keep it all, but I prefer discarding some for a healthier option and to let the bacon absorb smoky flavors) and cook until translucent.
Add the minced garlic and cook until fragrant.
Add cabbage and more flavor. Add the chopped cabbage, apple cider vinegar, brown sugar, seasoned salt, and black pepper.
Saute. Stir to combine and saute for 7-10 minutes and until cabbage becomes tender.
Return the crispy bacon back to the pan.
Serve! Stir in the butter, taste for seasoning and serve while warm.
Leftover cabbage can be stored in the fridge for up to 2-3 days. Reheat on the stove.
- Related: Old Fashioned Cabbage Casserole
Looking for more cabbage recipes? Try our Cabbage Roll Casserole, quick Chicken and Cabbage next!
Recommended Equipment
- Measuring Cups and Spoons - measure like a pro.
- A good old non-stick skillet or a wok is a must!
Tips
- You can cook bacon in strips and crumble later, but dicing it beforehand slightly reduces the overall cooking time.
- Great tips on how to cut cabbage like a pro.
- Sauteed cabbage typically cooks quickly, around 7-10 minutes when chopped into 2-inch bite-size pieces. Watch it closely to avoid overcooking.
- Fresh garlic is indispensable; no substitute matches its flavor. While you can use garlic powder, it won't be the same. Feel free to use extra fresh garlic, beyond the recipe instructions.
Avoid overcooking the cabbage; aim for a tender, not soggy texture with a bit of crunch.
What To Serve With Fried Cabbage?
- Cabbage goes well with everything from pork chops and beef to lamb, chicken, and other poultry.
- You can even call it a meal! Serve this fried cabbage with bacon as it is, instead of the main course. We love to add cooked quinoa or rice into the mix!
- Paired with a side salad and dinner rolls makes everything even better.
Freezing And Storing Instructions
- To Store. Properly stored this dish will keep in the fridge for up to 2-3 days.
- To Reheat on the stove. You may need to add some warm water or some extra butter if it's dry.
- To Freeze. Freeze for 2 months but the cabbage will not be as crisp after thawing as when freshly made.
- To make it ahead, you can cook the bacon 1-2 days before and chop the cabbage 3-4 days before.
Variations
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Include cooked grains like rice, quinoa, or your favorite (pasta works too, reminiscent of the Polish dish Haluski.
- Add veggies - sweet bell peppers. Dice it medium thick and add it together with onion.
- Go meatless - omit bacon and simply cook everything in olive oil. If you want to add protein, white beans will work amazingly here.
Did You Like This Recipe?
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Recipe Card
Fried Cabbage With Bacon Recipe
Ingredients
Method
- In a large cast iron dutch oven or large skillet, cook the bacon until crispy over medium heat for about 12-15 minutes. Transfer to a plate lined with paper towels. Or you can easily cook bacon in the oven.
- In the same skillet with leftover bacon grease (you can leave all in but I prefer discarding half of it or a little more just to make it a little healthier and enough for bacon to pick up the smoky flavors) add onions and cook until translucent.
- Add the minced garlic and cook until fragrant.
- Add the chopped cabbage, apple cider vinegar, brown sugar, seasoned salt, and black pepper. Stir to combine and saute for 7-10 minutes and until cabbage becomes tender.
- Return the crispy bacon to the pan. Sti in the butter, taste for seasoning, and serve while warm.
- Leftover cabbage can be stored in the fridge for up to 2-3 days. Reheat on the stove.
Nutrition
Video
Tried this recipe?
Let us know how it was!FAQs
Cabbage is ready when it becomes tender, but the degree depends on the dish and personal preference.
I prefer cabbage tender yet still crisp, especially in this Fried Cabbage and Bacon recipe.
Cooking cabbage in bacon fat adds smokiness and saltiness.
Seasoned with garlic, onions, and a touch of brown sugar, it's perfectly flavored.
You can customize with additional seasonings like sweet or smoked paprika, cayenne, or hot sauce, but don't omit the garlic!
If you want to improve your digestive health, fiber-rich cabbage is the way.
This crunchy vegetable is full of gut-friendly insoluble fiber, which helps keep the digestive system working like a clock! I love how incredibly healthy this veggie is.
Cabbage usually cooks fairly quickly. If you cut it into 2-inch pieces, it should take you about 10 minutes to cook.
By this time, the cabbage should be more tender but still have some crunch. To achieve more tenderness, cook it for longer, 15-20 minutes.
It should soften during cooking (any method) but maintain its shape.
However, the desired tenderness may vary based on the dish; you might prefer a softer cabbage for soups.
Add ample oil to the skillet and stir-fry over medium-high heat to cook it crispy.
In theory, you can freeze fresh cabbage for later use. However, it won't be as crisp after defrosting as when fresh or stored in the fridge. However, it is ideal for cooking in soups and stews.
Cut it into cubes or grate it and store it in a freezer-safe container with a tightly sealed lid. Freeze for up to a month.
Recipe inspired from here.
Sara Welch
Not only was this an excellent side dish that paired perfectly with dinner last night, it was easy and inexpensive to boot! Loved every bite!
Jovita
Awesome, easy to make, quick and flavorful! Becoming one of my best dinner! Thanks for sharing!
Julia | The Yummy Bowl
thank you Jovita, glad you liked this recipe!
Tara
Delicious! This is the only recipe I'll use for fried cabbage ever again. So easy and very tasty!
Julia | The Yummy Bowl
thank you so much Tara!
Patrick
What's the green stuff sprinkled on top in your photo? I don't see it in the ingredient list or mentioned anywhere in the instructions?
Julia | The Yummy Bowl
It's parsley!
MacKenzie
Great Southern side. Even my kids enjoyed 🙂
Julia | The Yummy Bowl
Thank you MacKenzie, this means a lot!
Gina Abernathy
Delish! One of my favorites. I could eat my weight in bacon.
Julia | The Yummy Bowl
Thank you Gina!