Fried Cabbage with Bacon

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Have a cabbage lingering in the fridge and don’t know what to do with it? Make this easy recipe for fried cabbage with bacon! This classic dish requires only a few ingredients to prepare.

I love how sometimes the simplest things bring me a lot of joy. From the crocus flowers popping up in our yard to a piece of buttered toast, it’s nice to take pleasure in something quiet and easy.

This fried cabbage recipe is one of those. It’s not showy, but it’s a classic that has been a part of family meals for a long time, especially in the South.

Somewhat similar to collard greens with ham, cabbage is cooked in bacon grease along with onions and spices until tender and flavorful. We had it the other day with meatballs and mashed potatoes, but you can serve it with just about anything.

Make this recipe the next time you’re not sure what to do with that head of cabbage!

Ingredients for fried cabbage with bacon

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Cabbage
• Sliced bacon, uncooked
• Onion
• Garlic powder
• Paprika (sweet, smoked, or hot)
• Cider vinegar
• Salt and pepper
• Crushed red pepper flakes

I usually use a green cabbage for this dish, but you can use nearly any variety, including bok choy or tatsoi. You could even shred Brussels sprouts in a food processor and use those! Note that the cooking time will be slightly different if you use these others, since they are leafier than cabbage.

If you use both green and purple cabbage, keep in mind that some of the color from the purple cabbage will leach out into the rest of the dish, so chances are your green cabbage won’t stay green.

How to make this recipe

Prep everything first so you can add everything at the right time. To cut the cabbage, I recommend first cutting it in half through the core, then cutting again to make quarters. This makes it easiest to remove the core of the cabbage.

From there, slice the cabbage. You can slice it thinly, or cut into shorter chunks. Just keep in mind that larger pieces will take longer to cook.

Stack the bacon slices and slice into lardons (small strips).

Set a large pot over medium heat. I use a Dutch oven for this dish, because it is large enough to contain all of the cabbage. The cabbage will cook down quite a bit, but you want to have enough space to be able to stir and cook without spilling over the sides.

Add the bacon and cook until crispy. Remove with a slotted spoon to a paper towel-lined plate or bowl.

Remove all but 2 tablespoons of the bacon fat. (You should have plenty and not need to add extra oil.) Add the onions and cook for 5 minutes, reducing the heat slightly if they are sizzling and browning the bottom of the pan too much.

Stir in the garlic powder, paprika, and salt, cooking briefly to toast the spices.

Add the cabbage and stir well. Cook, stirring occasionally, for 10-15 minutes. The cabbage should be very soft, but the final timing will depend on your tastes. If you want it more caramelized and melty, cook for a few minutes more.

Stir in the cooked bacon and cider vinegar, along with black pepper and crushed red pepper to taste. Adjust any seasoning as needed and serve!

Storage and serving

Leftovers should be stored in an airtight container in the refrigerator and eaten within 3 days.

The microwave works well for heating this, but if you’d like to use the stove, add a splash or two of broth to the pot. This will help prevent the cabbage from scorching on the bottom of the pot. Use a medium-low or low heat to warm, stirring often.

This dish is especially great with Easter ham or honey garlic pork chops, piled next to a slice of tender buttermilk cornbread.

Want to take the same concept but make it a meal on its own? Try my pork and cabbage skillet with apples!