Comforting Fried Cabbage with Bacon and Onion

There’s something about the smell of bacon and onions cooking together that makes everyone wander into the kitchen asking what’s for dinner. It’s one of those smells that just feels like home. And when you add cabbage to the mix, you’ve got yourself a side dish that’s both hearty and easy on the wallet.

I used to think cabbage was boring until I tried frying it with bacon. The bacon grease gives it so much flavor, and the onions add a little sweetness that balances everything out. Plus, a whole head of cabbage goes a long way, which means I can feed my family without spending a fortune at the grocery store.

This recipe comes together in one skillet, which is always a win in my book. Less cleanup means more time to actually enjoy dinner. And if you’ve got leftover bacon in the fridge, even better. Just toss everything in a pan and you’re good to go.

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this recipe since it holds up well to cooking and has a mild, slightly sweet flavor that pairs perfectly with bacon. You can also use savoy cabbage if you want something a bit more tender with a milder taste, though it will cook down faster than green cabbage. Red cabbage works too, but keep in mind it’ll turn your dish a purple color and has a slightly peppier flavor. When picking out your cabbage, look for heads that feel heavy for their size with tight, crisp leaves and avoid any with brown spots or wilted outer leaves.

Options for Substitutions

This simple dish is easy to adapt based on what you have in your kitchen:

• Bacon: If you’re out of bacon, try using diced ham, pancetta, or even smoked sausage for that smoky flavor. For a vegetarian version, skip the meat and use 2-3 tablespoons of olive oil or butter instead.
• Green cabbage: Feel free to use savoy cabbage or napa cabbage instead. They cook a bit faster and have a milder taste, so keep an eye on them. Red cabbage works too, though it’ll give you a different color.
• Fresh onion: Yellow, white, or sweet onions all work great here. In a pinch, you can use 2 tablespoons of dried minced onion, but add it earlier in the cooking process so it has time to rehydrate.
• Fresh garlic: No fresh garlic? Use 0.5 teaspoon of garlic powder in addition to what’s already in the recipe, or about 1 teaspoon of jarred minced garlic.
• Paprika: Regular paprika adds color more than flavor, so if you want a bit of kick, swap it with smoked paprika or a pinch of cayenne pepper.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with fried cabbage is overcrowding the pot, which causes the cabbage to steam instead of getting those nice caramelized edges – if your pot looks too full, cook the cabbage in two batches or use a larger pan.

Don’t toss out that bacon grease after cooking the strips, as it’s the secret ingredient that gives this dish its rich flavor, so remove the cooked bacon but leave about 2-3 tablespoons of fat in the pot for cooking the onions and cabbage.

Another common error is adding the seasonings too early, which can cause them to burn during the long simmer time, so wait until after the initial cooking period to stir them in as the recipe suggests.

Finally, resist the urge to constantly stir the cabbage – letting it sit undisturbed for a few minutes at a time allows it to develop a golden-brown color and deeper flavor instead of just turning soft and pale.

What to Serve With Fried Cabbage?

Fried cabbage with bacon and onion is a hearty side dish that pairs perfectly with just about any protein you’re craving. I love serving it alongside pork chops, grilled chicken, or even a simple baked salmon for a complete dinner. It also works great as part of a bigger spread with mashed potatoes and cornbread, especially if you’re going for that comforting Southern-style meal. Since the cabbage is already packed with bacon, you could keep things simple and just add some crusty bread on the side to round out the plate.

Storage Instructions

Store: Keep your leftover fried cabbage in an airtight container in the fridge for up to 4 days. It actually tastes great the next day once all those flavors have had time to meld together, so don’t hesitate to make extra!

Freeze: This dish freezes pretty well for up to 2 months. Just let it cool completely first, then portion it into freezer-safe containers or bags. The cabbage might be slightly softer after freezing, but the flavor stays delicious.

Reheat: Warm it up in a skillet over medium heat for the best results, stirring occasionally until heated through. You can also microwave it, but the skillet method helps bring back some of that nice texture from the bacon and keeps everything from getting too mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 15-20 g
• Fat: 28-34 g
• Carbohydrates: 28-38 g

Ingredients

• 8 slices bacon (I prefer Wright brand thick-cut for better grease and texture)
• 1 large onion (diced into 1/2-inch pieces)
• 3 garlic cloves (freshly minced for best aroma)
• 1 large head cabbage (cored and sliced into 1-inch thick ribbons)
• 1.5 tablespoons salt
• 1.5 teaspoons pepper (freshly ground preferred for more flavor)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (I use McCormick smoked paprika to enhance the bacon flavor)
• 1 tablespoon apple cider vinegar

Step 1: Prepare Mise en Place and Cook Bacon

• 8 slices bacon, cut into bite-sized pieces
• 1 large onion, diced into 1/2-inch pieces
• 3 garlic cloves, freshly minced
• 1 large head cabbage, cored and sliced into 1-inch ribbons
• 1.5 tablespoons salt
• 1.5 teaspoons pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Dice the onion into 1/2-inch pieces, mince the garlic cloves, core the cabbage and slice it into 1-inch thick ribbons, and combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl.

While prepping, cut the bacon into bite-sized pieces and place them in a large pot or deep skillet over medium-high heat.

Cook for about 10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.

The rendered bacon grease will be your cooking fat for the vegetables, giving the dish incredible depth of flavor.

Step 2: Sauté Aromatics in Bacon Fat

• crispy bacon from Step 1
• 1 large onion, diced
• 3 garlic cloves, freshly minced

Add the diced onion to the pot with the crispy bacon and rendered fat, stirring well to coat.

Cook for about 5 minutes until the onion begins to soften and turn translucent.

Then add the minced garlic and cook for another 2-3 minutes until fragrant.

I like to let the garlic cook just long enough to release its aroma without burning it—this prevents any bitter taste that can come from overcooking.

Step 3: Add Cabbage and Season

• 1 large head cabbage, sliced into 1-inch ribbons
• spice mixture from Step 1

Stir in the sliced cabbage, breaking up any clumps so it’s evenly distributed in the pot.

The cabbage will seem like a lot at first, but it will wilt down as it cooks.

Cook uncovered for about 10 minutes, stirring occasionally, until the cabbage begins to soften and release its moisture.

Then sprinkle the spice mixture from Step 1 over the cabbage and stir thoroughly to distribute the seasonings evenly throughout.

Step 4: Finish with Vinegar and Simmer

• 1 tablespoon apple cider vinegar

Add the apple cider vinegar and stir to combine, then cover the pot and reduce heat to low.

Simmer for about 30 minutes, stirring occasionally, until the cabbage is very tender.

The vinegar adds brightness to balance the richness of the bacon fat—I find it’s essential for keeping the dish from feeling too heavy.

If the cabbage starts sticking to the bottom before it’s fully tender, add a splash of water and continue simmering until fork-tender.

Comforting Fried Cabbage with Bacon and Onion

Delicious Comforting Fried Cabbage with Bacon and Onion recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Method

Ingredients

  

• 8 slices bacon (I prefer Wright brand thick-cut for better grease and texture)
• 1 large onion (diced into 1/2-inch pieces)
• 3 garlic cloves (freshly minced for best aroma)
• 1 large head cabbage (cored and sliced into 1-inch thick ribbons)
• 1.5 tablespoons salt
• 1.5 teaspoons pepper (freshly ground preferred for more flavor)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (I use McCormick smoked paprika to enhance the bacon flavor)
• 1 tablespoon apple cider vinegar

Method

 

1. Dice the onion into 1/2-inch pieces, mince the garlic cloves, core the cabbage and slice it into 1-inch thick ribbons, and combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. While prepping, cut the bacon into bite-sized pieces and place them in a large pot or deep skillet over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat. The rendered bacon grease will be your cooking fat for the vegetables, giving the dish incredible depth of flavor.
2. Add the diced onion to the pot with the crispy bacon and rendered fat, stirring well to coat. Cook for about 5 minutes until the onion begins to soften and turn translucent. Then add the minced garlic and cook for another 2-3 minutes until fragrant. I like to let the garlic cook just long enough to release its aroma without burning it—this prevents any bitter taste that can come from overcooking.
3. Stir in the sliced cabbage, breaking up any clumps so it's evenly distributed in the pot. The cabbage will seem like a lot at first, but it will wilt down as it cooks. Cook uncovered for about 10 minutes, stirring occasionally, until the cabbage begins to soften and release its moisture. Then sprinkle the spice mixture from Step 1 over the cabbage and stir thoroughly to distribute the seasonings evenly throughout.
4. Add the apple cider vinegar and stir to combine, then cover the pot and reduce heat to low. Simmer for about 30 minutes, stirring occasionally, until the cabbage is very tender. The vinegar adds brightness to balance the richness of the bacon fat—I find it's essential for keeping the dish from feeling too heavy. If the cabbage starts sticking to the bottom before it's fully tender, add a splash of water and continue simmering until fork-tender.