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You don’t need fancy ingredients to make something great, and this fried cabbage proves that! Bacon, cabbage, a little seasoning, and a hot skillet. That’s it. And it works every single time.
Proof Cabbage Deserves the Spotlight
- Bacon Makes it Better: Crispy bacon and a little reserved bacon grease add rich, savory flavor that turns tender cabbage into something SO good.
- Quick and Weeknight-Friendly: From start to finish, this recipe is ready in about 25 minutes, making it great for busy dinners or last-minute sides.
- Pairs With Everything: This fried cabbage tastes wonderful with pork chops, sausage and potato skillet, roasted chicken, or just about any comfort food main you’re serving.
Fried Cabbage Ingredients
- Cabbage: Chop the cabbage into bite-sized pieces.
- Bacon: Frying the bacon first adds flavor to the cabbage!
- Granulated Sugar: A hint of sugar helps to balance the flavors and cut through any bitterness from the cabbage.
- Want a Little Heat? Add some red pepper flakes!
How to Make Fried Cabbage
This recipe comes together fast with just a few basic steps. Everything cooks in one skillet, making prep and cleanup nice and simple. I love using cabbage because it is cheap and naturally high in fiber, which makes this cozy side surprisingly filling.
- Cook the Bacon: In a large skillet, add the diced bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Drain off most of the bacon grease, but leave about 2 tablespoons in the skillet to cook the onion and cabbage.
- Cook the Onion and Cabbage: Add the sliced onion and cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
- Season: Add granulated sugar, kosher salt, and black pepper, then cook for 2 minutes.
- Serve: Add the cooked bacon back to the skillet, stir to combine, then serve the fried cabbage warm and enjoy!
Alyssa’s Pro Tip
Don’t Overcrowd the Pan! Cook the cabbage in a wide pan with enough space, so it softens and lightly browns instead of steaming.
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In a large skillet, add 6 slices diced thick-cut bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Remove most of the bacon grease from the skillet, but leave 2 tablespoons of bacon grease to cook the onion and cabbage.
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Add ½ medium sliced yellow onion and 6 cups chopped green cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
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Season with 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, and cook for 2 minutes.
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Add the cooked bacon back to the skillet and stir to combine. Serve warm and enjoy!
- In the Refrigerator: Store any cooled leftovers in an airtight container. They will keep for up to 4 days in the fridge.
- Reheating: To keep your cabbage from becoming soggy, I recommend reheating it over the stove on medium heat until warmed through.
Calories: 174kcalCarbohydrates: 6gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 24mgSodium: 445mgPotassium: 205mgFiber: 2gSugar: 3gVitamin A: 83IUVitamin C: 26mgCalcium: 32mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cabbage Recipes
Cabbage is one of those veggies that goes a long way. It’s cheap, easy to cook, and works in so many meals! Here are a few more cabbage recipes to try next.
#Southern #Fried #Cabbage #Bacon
