Easy Bacon Fried Cabbage
When I want to make a budget-friendly dinner that requires minimal effort and a short list of ingredients, this one-pan bacon-fried cabbage comes to mind. Ready in just 30 minutes, it can be a side dish or a satisfying main meal. It combines smoky, crispy bacon with tender cabbage and is ideal for a busy weeknight.
Southern Bacon Fried Cabbage is one of my favorite dishes to enjoy year-round. It is easy to make with simple ingredients, resulting in a flavorful and delicious meal. Try it with my instant pot corned beef and cabbage for a fun meal on St. Patrick’s Day, or serve it on a weeknight with homemade Southern cornbread for a delicious, comforting dinner.
Table of contents
What I like most about this recipe, besides its ease of making, is its affordability and adaptability. I like to cook a large batch for barbecue parties or potlucks. Bacon-fried cabbage pairs well with a variety of main courses, from grilled meats and roasted veggies to juicy burgers and hot dogs. Also, it doesn’t matter if you are an experienced cook or just a novice in the kitchen; this foolproof recipe is easy to follow and always turns out great!
Why you will love this recipe
- Very few ingredients: This delicious dish requires only cabbage, bacon, onion, garlic, and some seasonings. Although the ingredients are simple, the combination is mouth-watering.
- Quick and easy: All cooked in one pan, which only takes about 30 minutes, making it the perfect weeknight meal with minimal clean-up and effort.
- Make it like you want it: You can also change things to make it unique. This is a versatile recipe; skip the bacon or switch it to sausage, chicken breast, or rotisserie chicken.
- Budget-friendly: This meal costs six people about $10, and about $7 is for the bacon!
What you will need
- Main ingredients: I prefer thick-cut maple bacon for this, but you can use what you like, cut into one-inch pieces. I also recommend green or savoy cabbage, cored and chopped.
- Aromatics and seasoning: I like the caramelized onions and freshly minced garlic flavor in this dish. I also add dried oregano for a beautiful aroma and earthy flavor, plus smoked paprika, salt, and pepper.
How to make
Fry the bacon: First, I fry the bacon in a deep pan over medium-high heat until it is crispy. Then, remove it and set it on a plate.
Drain and add onion: I drain all but three tablespoons of grease, add the onion, and cook it until it is soft, about two or three minutes.
Cook the cabbage: I add the cabbage chunks and seasonings, except salt, toss, and continue cooking over medium-high heat until tender but a little crispy, about 7-10 minutes. Then, I reduce the heat to medium-low, cover it, and cook for another 10 minutes until tender (skip this last step if you prefer crisp cabbage).
Mix it all and serve. Finally, I add garlic, salt, and the bacon and cook for another three minutes. I serve the bacon-fried cabbage garnished with chopped green onions.
Expert tip
How to keep the cabbage crisp while cooking it
It is essential to cook the cabbage in very hot bacon grease. Keep the grease hot enough to cook the cabbage quickly, making it slightly tender inside but searing it on the outside so it stays crispy. I recommend adding it to the pan and letting it sear UNMOVED for 1-2 minutes; then, continue to cook it while stirring. Only saute it for about 7 minutes, and add the salt at the end, as it makes the cabbage release water.
More tips to consider:
- Cook the bacon in batches if necessary. Cook it in a single layer so it gets crispy.
- A cast iron skillet is a beautiful way to give the bacon and cabbage the perfect sear.
- Sautéing onions and cabbage in bacon fat gives them an extra flavor boost, and the garlic adds an intense taste.
- Do not overcook the cabbage, or it will end up soggy.
- When adding the bacon back to the pan, use paper towels to pat the excess grease first.
- Use savoy or green cabbage for this dish’s best flavor and texture.
Recipe variations and add-ins:
- Sweeten it up: My kids love it when I add honey or sugar to the mixture right at the end.
- No bacon: Instead of bacon, sometimes I use chopped ham, turkey, or chicken.
- Less fat: To reduce fat, you could use turkey bacon, but you may need to add a bit of olive oil for frying.
- Spicy cabbage: Toss in some chopped jalapenos or add cayenne pepper to your dish for a spicy kick.
- Add veggies: To make this a heartier meal, toss some chopped broccoli, cauliflower, bell peppers, and avocados.
- Make it tangy: Add a bit of red wine or apple cider vinegar for a tangier taste.
Serving suggestions:
For St. Patrick’s Day, serve this cabbage with lamb stew or tender corned beef. It can also be served as a side for corned beef sandwiches. Pair it with this juicy homemade meatloaf for a spread of comfort food. This saucy dish needs some bread to soak up that extra grease. Serve it with soft dinner rolls or French bread.
Going with the southern theme, this will be delicious, along with some crispy fried chicken. It also pairs well with burgers and hot dogs for a picnic or barbecue. I usually make cornbread or cornbread casserole to go with it. It also tastes great over noodles or served with white rice.
How to store:
- Refrigerate: To preserve your leftover bacon-fried cabbage, put it in an airtight container and store it in the fridge for 2-3 days. It will not stay crispy.
- Freezing: If you cannot finish all your leftovers right away, pack them in a heavy-duty freezer bag, and they can stay frozen for several months.
- Defrost: To get the best taste and texture, thaw frozen leftovers overnight in the fridge.
- Reheating: For the best results, put the leftovers in a skillet and reheat on medium-high for one or two minutes.
Frequently asked questions
Both cabbage and onions have enzymes and compounds with sulfur, which can give them a bitter flavor if not cooked properly. One way to prevent this is to soak your cabbage for about 15 minutes before you cook it. Add salt or capers as well to counter the bitter taste. Salting chopped cabbage will keep it from releasing these bitter compounds while drawing out the moisture to make it cook up crispier.
Even though a cabbage core has plenty of vitamins, it is typically tough and not optimal for eating. We usually remove it before proceeding with the recipe. The easiest way to core it is to cut the cabbage head in half and use a knife to slice around the core to remove it.
My number one tip is not to overcrowd the pan and cook the cabbage on high or medium-high heat. Also, add the salt at the end of cooking, as it draws moisture and makes the cabbage soggy.
Yes, but I do not recommend it, as the cabbage will lose its crispiness. I suggest cooking the bacon ahead of time and chopping the cabbage. When ready to make the dish, cook the cabbage and combine it with the bacon.
More cabbage recipes:
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Easy Bacon Fried Cabbage
Ingredients
- 1 pound sliced bacon chopped into 1-inch pieces
- 1 onion finely sliced
- 1 medium head cabbage cored and chopped
- 1 teaspoon Kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 5 cloves garlic minced
Garnish:
- Chopped green onion
Instructions
- Place a large cast iron skillet or non-stick deep pan over medium-high heat. Add bacon pieces in one layer and cook until crispy. If needed, cook in batches. Once cooked, remove from pan and set aside on a plate.
- Discard the grease, leaving about 2-3 tablespoons.
- Add the sliced onion and cook for 2-3 minutes, until soft.
- Add the chopped cabbage, pepper, oregano, and smoked paprika. Toss and cook until tender but still a little crispy, for about 7-10 minutes. Toss and taste. If needed, reduce heat to medium-low, cover the pan, and cook cabbage for a few more minutes until the preferred tenderness is achieved (skip this if you prefer crisp cabbage).
- Add the garlic, salt, and bacon, and cook cabbage for 3-4 minutes.
- Serve immediately, and garnish with chopped green onions if you'd like.
Video
Notes
How to keep the cabbage crisp while cooking it
It is essential to cook the cabbage in very hot bacon grease. Keep the grease hot enough to cook the cabbage quickly, making it slightly tender inside but searing it on the outside so it stays crispy. I recommend adding it to the pan and letting it sear UNMOVED for 1-2 minutes; then, continue to cook it while stirring. Only saute it for about 7 minutes, and add the salt at the end, as it makes the cabbage release water.More tips to consider:
- Cook the bacon in batches if necessary. Cook it in a single layer so it gets crispy.
- A cast iron skillet is a beautiful way to give the bacon and cabbage the perfect sear.
- Sautéing onions and cabbage in bacon fat gives them an extra flavor boost, and the garlic adds an intense taste.
- Do not overcook the cabbage, or it will end up soggy.
- When adding the bacon back to the pan, use paper towels to pat the excess grease first.
- Use savoy or green cabbage for this dish’s best flavor and texture.