Cabbage with Bacon and Onions

You can see that I love cabbage from the many recipes I have shared here, and here is another one that is frugal yet so delicious! Cabbage with Bacon and Onions is an easy one-pan meal with just six ingredients. It’s cooked to buttery perfection with smoky, caramelized onions, bacon, and fresh cabbage. It’s a speedy side or a hearty main that takes 15 minutes to prep and 30 minutes to cook.

Whether you want something different to serve on St. Patrick’s Day or just an excellent cabbage dish with many flavors, this easy recipe is the perfect choice. Stir-frying regular cabbage with bacon and caramelized onions takes it to a new level. I also added some brown sugar for a bit of sweetness and to balance all the savory flavors! Quick, easy, and budget-friendly, it pairs perfectly with succulent corned beef or homemade Reuben sandwiches.

Cabbage with Bacon and Onions doesn’t sound too fancy, does it? But trust me, one bite, and this will become a staple in your home! The smoky bacon and onion flavors melt into the cabbage, turning every bite into salty, smoky, and buttery deliciousness. It’s so good, my family keeps stealing bites right out of the skillet! This recipe is hearty and filling enough to be a meal on its own, but it’s also an amazing side dish. You will love the crispiness of the bacon and the tenderness of the cabbage, glazed with the sweetness of buttery, caramelized onions.

Why you will love this recipe

• Make it in minutes: Prep takes less than 15 minutes, and cooking takes 30 minutes from start to finish. Making it the ideal weeknight meal.
• Easy to prepare: There are only six ingredients, so it is easy to make and budget-friendly. I am cutting down on expenses here, but not on flavor.
• It tastes amazing. You will love the way the bacon, onion, and cabbage complement each other in this dish. A simple combination that is bursting with flavors!
• Meal or side dish: Add a few things for a main meal or serve it on the side. I love the versatility ofthis meal and how it can easily complement other dishes while still shining on its own.

What you will need

• Cabbage – Chopped or shredded. I recommend savoy or green cabbage because they are hearty and thick enough to fry without wilting.
• Onion – I prefer yellow onions, sliced thin, but you can use whatever kind you like.
• Bacon—I use a dozen strips of my family’s favorite bacon!
• Chicken broth – This adds flavor to the cabbage. You could also use water if you prefer a milder-tasting cabbage.
• Butter – You can use salted or unsalted butter. In this dish, I prefer unsalted because the bacon is salty.
• Brown sugar – Light brown sugar is suitable for a mild sweetness, or dark brown for a richer taste like molasses.

How to prepare

Cook the onion and bacon: First, I melt the butter in a hot skillet on medium-high heat. After it melts, I add the onion and cook, stirring frequently, for two minutes. Next, I add the bacon and cook for another five to six minutes until golden brown.

Add cabbage and cook: After that, I add the cabbage and brown sugar, stir well, then cook for 10 minutes, stirring occasionally. I season everything with salt and pepper to taste before adding the broth, and cook for another two minutes until the cabbage is slightly soft. I cover the pan with a lid and cook for five minutes.

Finish and serve: Last, I uncover and cook on high for a few more minutes until it is crisp.

Expert tip

The easiest way to core a cabbage

Start by rinsing the cabbage. If you want to remove the core while it is still whole, remove the outer leaves, then make four deep cuts around the core and pull it out like a plug. Keep cutting deeper until the core comes loose. It should only take a few tries, but some of them are stubborn. If you cannot remove it that way, cut the cabbage in half straight down through the core, or chop it into quarters and remove the core by slicing two cuts around it. It should fall out easily.

More tips to consider:

• If you have a mandolin, you can use it to shred both the cabbage and the onions evenly.
• However, if you are in a big hurry, you can buy chopped cabbage at the grocery store.
• Use thick-cut bacon if you want a meatier bite for this dish.
• Green or savoy cabbage would work best for this recipe because it has thick, sturdy leaves.

Recipe variations and add-ins:

• Add garlic: Add a teaspoon of minced garlic or a half teaspoon of garlic powder for a more flavorful dish.
• Vegetarian mix: For a vegetarian meal, substitute bacon for mushrooms or beans and replace the chicken broth with vegetable broth.
• Southern style: If you like spicy food, add chopped chiles, jalapenos, a pinch of red pepper flakes, or Cajun seasoning.
• Add herbs: Add a dash of Italian seasoning for a stronger herb flavor. Poultry seasoning is great too!
• Tangy veggies: Stir in a little apple cider vinegar for a delicious tang.
• Include more vegetables: Add chopped potatoes, carrots, broccoli, cauliflower, or whatever else you like.
• Make it leaner: Use turkey bacon instead of pork bacon for a leaner meal.

Serving suggestions:

As I have mentioned before, this dish is versatile and can be served as a main with some savory homemade beer bread or as a side dish. It complements this herb-roasted chicken or pork loin roast. If you plan to serve it on St. Patrick’s Day, you can serve it as a side dish with my slow-cooker corned beef. Try it with a glass of Shamrock Sour for the adults and lime Kool-Aid for the kids.

This is also a great meal when combined with corned beef hash; this is my definition of breakfast for dinner. I also enjoy this cabbage and bacon, topped with runny eggs and crispy hash browns or crunchy tater tots. To keep things simple, here are excellent dessert options: Irish mint brownies, lime sherbet, or grasshopper pie.

How to store:

• Refrigerate: Place leftovers in a sealed container in the fridge for up to three days. 
• Freezing: You can freeze your leftover cabbage with bacon and onions for up to three months. Just put it in a freezer bag or a freezer-safe container.   
• Defrost: The night before you serve them, defrost your frozen leftovers in the fridge.
• Reheating: The best way to reheat and keep it crispy is to heat it in an air fryer for several minutes, or fry it in a skillet. 

Frequently asked questions

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