Fried Cabbage with Bacon
Tender-crisp cabbage sautéed with smoky bacon and sweet onions in one skillet. This classic Southern side dish is incredibly flavorful, easy to make, and ready in under 30 minutes. A true comfort food staple.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Render the Bacon
- b.Place the chopped bacon in a large, cold skillet or Dutch oven. Turn the heat to medium.
- c.Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crispy and the fat has fully rendered.
- d.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
- 2
Step 2
- a.Sauté the Aromatics
- b.Add the sliced yellow onion to the hot bacon fat in the skillet.
- c.Sauté for 3-4 minutes, stirring frequently, until the onion has softened and become translucent.
- d.Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3
Step 3
- a.Cook the Cabbage
- b.Add all of the chopped cabbage to the skillet. It will look very full, but it will cook down significantly.
- c.Season with salt and black pepper, then toss everything together to coat the cabbage in the seasoned bacon fat.
- d.Cover the skillet and cook for 5 minutes. This allows the cabbage to steam and wilt.
- e.Uncover and continue to cook for another 3-5 minutes, stirring occasionally, until the cabbage reaches your desired tenderness. Aim for tender-crisp, not mushy.
- 4
Step 4
- a.Finish and Serve
- b.Pour the apple cider vinegar into the skillet. Stir and scrape up any browned bits from the bottom of the pan.
- c.Return the cooked bacon to the skillet and toss to combine everything.
- d.Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For even cooking, chop the cabbage into roughly uniform 1-inch pieces.
- 2Don't overcrowd the pan. If your skillet is small, cook the cabbage in two batches.
- 3The key is tender-crisp cabbage. Avoid overcooking, which can make it watery and mushy.
- 4Leave a few tablespoons of the rendered bacon fat in the pan. This is where all the flavor comes from!
- 5A splash of apple cider vinegar at the end cuts through the richness and brightens the dish.
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Protein Swap
Replace the bacon with sliced kielbasa or andouille sausage. Brown the sausage first, remove it from the pan, and add it back in at the end.
Vegetarian VersionVegetarian Version
Omit the bacon and use 2-3 tablespoons of olive oil or butter to sauté the onions. Add 1/2 teaspoon of smoked paprika to mimic the smoky flavor.
Spicy KickSpicy Kick
Add a diced jalapeño along with the onion for extra heat, or increase the amount of red pepper flakes.
Added VeggiesAdded Veggies
Incorporate sliced bell peppers or mushrooms along with the onions for more flavor and nutrients.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage is an excellent source of Vitamin C, an antioxidant that is crucial for a healthy immune system, skin health, and wound healing.
Good Source of Fiber
Both cabbage and onions provide dietary fiber, which is essential for digestive health, promoting regular bowel movements and supporting a healthy gut microbiome.
Contains Antioxidants
This dish contains antioxidants from cabbage (like sulforaphane), onions (quercetin), and garlic (allicin), which help combat oxidative stress and inflammation in the body.
Frequently asked questions
A typical serving of this dish (about 1.5 cups) contains approximately 250-350 calories, primarily from the bacon and the fat it's cooked in. The exact number can vary based on the thickness of the bacon and how much fat is used.