Fried Cabbage with Bacon Recipe

Who knew cabbage could taste this good? This Crispy Pan-Fried Cabbage with Bacon and Onions takes a humble vegetable and turns it into a dish full of smoky, savory flavor and caramelized goodness. The cabbage becomes tender yet slightly crisp around the edges, the onions bring sweetness, and the bacon adds that irresistible crunch and saltiness.

It’s a simple skillet recipe that’s easy enough for weeknights but tasty enough to steal the show at any dinner table. Whether you serve it as a side or make it the star of your meal, this dish delivers pure comfort in every bite.

Step-by-Step Instructions

Step 1: Cook the bacon
Start by dicing thick-cut bacon into bite-sized pieces. In a large skillet over medium-high heat, cook the bacon until it’s golden and crispy. Once done, remove it from the pan and set it aside, keeping a couple of tablespoons of bacon fat in the skillet for extra flavor.

Step 2: Add butter and onions
Melt 3 tablespoons of butter in the pan with the reserved bacon fat. Add the diced onion and cook for about 4 minutes, stirring occasionally until it turns soft, fragrant, and slightly translucent.

Step 3: Sauté the garlic and cabbage
Add the diced garlic and chopped cabbage to the skillet. Toss everything together to coat the cabbage in that buttery, smoky base. Season generously with salt and freshly cracked black pepper.

Step 4: Let it cook down
Cook for about 8 minutes, stirring every so often. The cabbage will start to soften and reduce in volume by nearly half as it cooks.

Step 5: Bring back the bacon
Add the crispy bacon back to the skillet and stir it through the cabbage mixture. Continue cooking for another 5–8 minutes, until the cabbage turns glossy, caramelized, and has those lovely browned edges.

Step 6: Serve and enjoy
Remove from heat and serve hot as a hearty side dish — or even a light main course. It’s perfect with roasted meats, sausages, or even a fried egg on top.

Notes & Tips

• Skip the bacon for vegetarian: Leave out the bacon and add 1 teaspoon smoked paprika for a smoky flavor.
• Add tang: A splash of apple cider vinegar at the end brightens up the flavors beautifully.
• Extra veggies: Toss in bell peppers, carrots, or shredded Brussels sprouts for more color and texture.
• Add heat: Sprinkle in red pepper flakes or a dash of hot sauce for a kick.
• Storage: Keeps well in the fridge up to 4 days or freezer up to 3 months. Reheat gently in a skillet or microwave until warmed through.

Frequently Asked Questions

1. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works great! It won’t be quite as rich, but you’ll still get a nice smoky flavor and less fat.

2. How do I keep the cabbage from getting mushy?
Don’t overcook it, once it’s softened and caramelized around the edges, it’s ready. Overcooking will make it soggy.

3. Can I make this ahead of time?
Definitely! Cook it up to a day in advance, refrigerate, and reheat in a skillet for a few minutes before serving.

4. What should I serve this with?
It pairs wonderfully with grilled chicken, pork chops, or roast beef. For a lighter option, serve it alongside mashed potatoes or a fried egg.

5. Can I use red cabbage instead of green?
Yes! red cabbage will work just fine. The flavor is slightly earthier, and it adds a beautiful color twist to your plate.

Crispy Pan-Fried Cabbage with Bacon and Onions

Serves: 4 Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• 4 strips thick-cut bacon, diced
• 3 tbsp butter
• 1 medium onion, diced
• 6 cloves garlic, diced
• 1 medium head of cabbage, diced
• 2 tsp fresh cracked black pepper
• 1 tsp Celtic sea salt

Instructions

Dice the bacon into thick chunks. Pan-fry in a large skillet over medium-high heat until crispy. Remove bacon from pan and set aside.
Drain off most of the bacon fat, leaving a tablespoon or two for flavor.
Add the butter to the pan and heat until melted and foamy.
Add the diced onions to the pan and cook until soft and transparent, about 4 minutes, stirring occasionally to prevent sticking.
Add the diced garlic and cabbage to the pan, tossing evenly to coat in the butter and bacon fat.
Generously season with salt and pepper.
Let the cabbage reduce by half, about 8 minutes, stirring occasionally to prevent burning and allow it to cook evenly. Add the crispy bacon back to the pan.
Continue cooking until the cabbage has lost much of its volume, turned shiny and slightly translucent, and has lovely browned bits, approximately 5-8 minutes. It is now ready to serve.
Serve immediately.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Calories: Approx. 250 kcal Protein: 10g Carbs: 15g Fat: 18g