Fried Cabbage with Bacon and Onion

1

Share It if your Like it

Fried Cabbage with Bacon and Onion is my go to dinner when I have a sad looking cabbage in the fridge and absolutely no energy for anything fancy. You know those nights where you want real food, not cereal, but you also do not want a sink full of dishes? This is that recipe. It is smoky, a little sweet from the onion, and somehow feels cozy even though it is just cabbage and bacon. Plus, it is fast enough to make on a weeknight but still tastes like you tried.

The Story Behind This Recipe

I’ve spent years testing recipes for Middle East Sector, and this Fried Cabbage with Bacon and Onion is a keeper: crowd-pleasing with no weird tricks. Fried Cabbage with Bacon and Onion is my go to dinner when I have a sad looking cabbage in the fridge and absolutely no energy for…

Alexandraa

What You’ll Need

I love this recipe because it is made from simple stuff, and it is pretty forgiving. If you can slice cabbage and stir a pan, you are in business.

Ingredients

• Green cabbage, about 1 medium head, sliced into ribbons
• Bacon, 6 to 8 slices (more if you are feeling it)
• Onion, 1 medium, sliced
• Garlic, 2 to 3 cloves, minced (optional but highly recommended)
• Salt and black pepper
• Butter, 1 tablespoon (optional, but makes it extra silky)
• Apple cider vinegar or lemon juice, 1 to 2 teaspoons (optional for a little zing)
• Red pepper flakes, a pinch (optional)

Kitchen stuff you will use: a big skillet or wide pan, tongs or a spatula, and a cutting board. If you want a super easy side idea for another night, I also make these oven fried potatoes and onions a lot when I am already in a comfort food mood.

;

How to Make Fried Cabbage with Bacon

This is the part where your kitchen starts smelling amazing. It is mostly about layering flavor. Bacon first, then onion, then cabbage, then you let it all soften and get a little golden.

Step by step directions

• Cook the bacon: Put bacon in a large skillet over medium heat. Cook until it is crisp and the fat renders out. Move bacon to a plate, then crumble or chop it once it cools a bit. Leave about 2 to 3 tablespoons of bacon fat in the pan and drain the rest if there is a lot.
• Soften the onion: Add sliced onion to the bacon fat. Cook 4 to 6 minutes, stirring now and then, until it is soft and starting to turn golden on the edges.
• Add garlic (optional): Stir in garlic for about 30 seconds, just until it smells good. Do not let it burn.
• Add cabbage: Toss in the sliced cabbage. It will look like too much, but it cooks down a lot. Season with a little salt and plenty of black pepper. Stir well so cabbage gets coated in all that flavor.
• Cook until tender: Keep cooking 10 to 15 minutes, stirring every couple minutes. If it seems dry or starts sticking, add a splash of water or broth. If you like it softer, cook a few minutes longer.
• Finish it: Stir the bacon back in. If you want extra richness, add a tablespoon of butter. If you want it bright, add a tiny splash of vinegar or lemon juice. Taste and adjust salt and pepper.

My personal tip: do not rush the onion. When it gets a little sweet and golden, that is when Fried Cabbage with Bacon and Onion goes from good to the kind of dish you keep picking at from the pan.

Also, if you are a “clean as you go” person (I am not always, but I try), this little guide on 10 things clean with lemon and salt is weirdly useful, especially after chopping garlic and onions.

Variations and Substitutions

One reason I never get bored of this is that you can tweak it depending on what you have. You still get that comforting skillet vibe, just with a different twist.

Want it a little sweeter? Add a grated carrot or a sliced apple in the last few minutes. Sounds odd, tastes great.

Want it spicy? Red pepper flakes work, or a dash of hot sauce at the end.

Trying to cut back on bacon? Use fewer slices and add a little olive oil or butter for the cooking fat. You can also use turkey bacon, but it will not give as much drippings, so plan on adding oil.

Only have purple cabbage? Go for it. It will turn the whole pan a deep purple, which is kind of fun. Flavor is slightly different but still good.

Make it a full meal: Stir in cooked egg noodles, diced cooked potatoes, or even leftover rice. I have also tossed in shredded rotisserie chicken when I needed more protein.

And if you are on a big bacon kick and want a fun party style thing for another day, check out these bacon wrapped stuffed onion bombs. They are totally different from this recipe, but the flavor combo is in the same family.

What to Serve with Fried Cabbage

Fried Cabbage with Bacon and Onion can be a side dish, but honestly, I often eat it as dinner in a bowl. If you want to round it out, here are a few easy ideas.

• With eggs: A fried egg on top is so good, especially if the yolk stays a little runny.
• With potatoes: Mashed potatoes or roasted potatoes, because bacon and cabbage love a starchy friend.
• With sausage or pork chops: Simple pan seared sausage links work great.
• With cornbread: If you have it, this is a cozy combo.
• As a sandwich side: This sounds random, but it is awesome next to a melty sandwich. If you want an over the top lunch sometime, I am obsessed with this bacon guacamole grilled cheese sandwich.

“I made this on a Tuesday when I had zero plan for dinner. My husband ate two servings and my kid asked for it again the next day. It tastes like comfort food but does not feel heavy.”

Recipe Ratings

If I had to rate Fried Cabbage with Bacon and Onion in my own kitchen, it is a solid 5 out of 5 for weeknight usefulness. It is cheap, fast, and it makes the house smell like something good is happening.

Here is how I would break it down:

Difficulty: Easy. You are mostly slicing and stirring.

Time: About 25 to 35 minutes, depending on how soft you like your cabbage.

Leftovers: Surprisingly great. Reheat in a skillet if you can, but the microwave works too.

Best part: The bacon and onion flavor soaking into the cabbage.

Common Questions

Can I make it ahead of time?
Yes. It keeps well in the fridge for about 3 to 4 days. Reheat in a skillet over medium heat to bring back a little of that pan flavor.

How do I keep cabbage from getting watery?
Use a wide pan, keep the heat at medium to medium high once the cabbage is in, and do not overcrowd too much. Also, avoid covering the pan for the whole cook time since that traps steam.

Should I wash cabbage before cooking?
I usually peel off the outer leaves, then rinse the head quickly and dry it. If it looks really clean, I sometimes just wipe it down and move on.

What if I do not have bacon fat?
No worries. Use butter, olive oil, or a mix. You will still get a tasty dish, just a little less smoky.

Can I freeze it?
You can, but the texture gets softer after thawing. I prefer eating it fresh or from the fridge. If you do freeze it, reheat in a hot skillet to help drive off extra moisture.

A cozy skillet dinner you will actually repeat

If you try Fried Cabbage with Bacon and Onion, I really think it will earn a spot in your regular rotation, especially on those tired nights when you still want something homemade. Keep it simple, taste as you go, and do not be afraid to add that little splash of vinegar at the end if you like a brighter bite. And if you want to compare notes, these two recipes are worth a look: Fried Cabbage with Bacon, Onion, and Garlic Recipe – Allrecipes and Fried Cabbage with Onions and Bacon – Britney Breaks Bread. Now go grab that cabbage and make your kitchen smell incredible tonight.