Fried Cabbage
My fried cabbage recipe with bacon is super quick and delicious. It transforms ordinary cabbage into something crave-worthy. Trust me, you’ll want to make this easy recipe again and again! If you have never fried cabbage before, you need to start. As the cabbage cooks in the frying pan, it wilts, turns tender, and becomes sweet and caramelized. Add the smoky bacon, and this quickly becomes one of our top side dishes! For this fried cabbage recipe, we’ll use bacon fat to “fry” your cabbage. There isn’t enough fat to make it greasy, but just enough to allow the cabbage to pick up the bacon’s smoky and savory flavors. If you prefer a vegetarian version, check out our easy sautéed cabbage, which uses olive oil instead of bacon fat. You might also enjoy our reader-favorite roasted cabbage or this steamed cabbage (with a lime butter). Key Ingredients Cabbage: I use white or green cabbage for this fried cabbage recipe and love how it cooks to be soft but still has some texture. You can substitute other varieties of cabbage, but they may wilt down a little more. Bacon: For this recipe, use your favorite bacon. I love thick-cut bacon. You can also substitute sausage! Sausage fried cabbage sounds amazing. Garlic: I like a nice kick of garlic flavor in this dish, so I use 3 to 4 cloves. Dijon mustard and apple cider vinegar: These add flavor and cut through the fat of the bacon. I almost always add some acid (like vinegar) to savory dishes like this one since it adds crave-worthy flavor that makes you want to return for more. The mustard does the same. Cabbage: I use white or green cabbage for this fried cabbage recipe and love how it cooks to be soft but still has some texture. You can substitute other varieties of cabbage, but they may wilt down a little more. Bacon: For this recipe, use your favorite bacon. I love thick-cut bacon. You can also substitute sausage! Sausage fried cabbage sounds amazing. Garlic: I like a nice kick of garlic flavor in this dish, so I use 3 to 4 cloves. Dijon mustard and apple cider vinegar: These add flavor and cut through the fat of the bacon. I almost always add some acid (like vinegar) to savory dishes like this one since it adds crave-worthy flavor that makes you want to return for more. The mustard does the same. How to Make the Best Fried Cabbage I love cooking with cabbage, and this Southern fried cabbage is at the top of my favorites list! You’ll start by rendering bacon in a skillet until it’s crispy. Then, transfer the bacon to a plate, but leave the bacon fat in the skillet (there’s so much flavor there!). Toss in your cabbage and cook it with garlic in the bacon fat until it is wilted, sweet, and starting to brown around the edges. Then stir in a little Dijon mustard, apple cider vinegar, and the cooked bacon from earlier. So easy and so delicious! Fried Cabbage PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins Bacon makes this easy fried cabbage recipe so delicious. As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. White cabbage is our favorite for this, but other cabbage varieties will work. Remember that Napa cabbage will release more moisture and won’t brown as nicely in the pan. We love using peppered bacon for extra flavor, but your favorite type of bacon will also work. Makes about 4 servings You Will Need 3 thick slices peppered bacon, diced (3 ounces) 2 pounds white cabbage, core removed and chopped (10 cups) 1 tablespoon garlic, minced Pinch crushed red pepper flakes 1/4 teaspoon fine sea salt or more to taste 2 teaspoons Dijon mustard 2 teaspoons apple cider vinegar Fresh ground black pepper Directions 1Add bacon, in one layer, to a large skillet over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is crispy, 6 to 8 minutes. 2Take the pan off of the heat, and then use a slotted spoon to transfer the bacon to a bowl and save for later. 3Remove all the bacon fat from the pan except for one tablespoon. Leave more or less, depending on your preference. One tablespoon makes the cabbage taste great but won’t make the cabbage greasy. 4Place the pan back onto medium-high heat, then add the cabbage, garlic, red pepper flakes, and salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt. 5Cook, occasionally stirring, until the cabbage is tender and some of it begins to turn light brown, 10 to 15 minutes. 6Stir in the mustard, apple cider vinegar, and the reserved cooked bacon. 7Taste and adjust with more salt, pepper, and vinegar as needed. 1Add bacon, in one layer, to a large skillet over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is crispy, 6 to 8 minutes. 2Take the pan off of the heat, and then use a slotted spoon to transfer the bacon to a bowl and save for later. 3Remove all the bacon fat from the pan except for one tablespoon. Leave more or less, depending on your preference. One tablespoon makes the cabbage taste great but won’t make the cabbage greasy. 4Place the pan back onto medium-high heat, then add the cabbage, garlic, red pepper flakes, and salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt. 5Cook, occasionally stirring, until the cabbage is tender and some of it begins to turn light brown, 10 to 15 minutes. 6Stir in the mustard, apple cider vinegar, and the reserved cooked bacon. 7Taste and adjust with more salt, pepper, and vinegar as needed. Adam and Joanne's Tips To chop the cabbage, quarter the cabbage through the core, and then cut out the core. Chop each quarter into squares or bite-size pieces. Rinse and spin or pat very dry. If you aren’t into bacon, no worries! Swap the bacon for sausage or go meatless and use butter or olive oil. This cabbage recipe is excellent with onions, add them to the pan at the same time as the cabbage. The nutrition facts provided below are estimates. To chop the cabbage, quarter the cabbage through the core, and then cut out the core. Chop each quarter into squares or bite-size pieces. Rinse and spin or pat very dry. If you aren’t into bacon, no worries! Swap the bacon for sausage or go meatless and use butter or olive oil. This cabbage recipe is excellent with onions, add them to the pan at the same time as the cabbage. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 160 / Total Fat 9.1g / Saturated Fat 2.9g / Cholesterol 14mg / Sodium 350.3mg / Carbohydrate 15.4g / Dietary Fiber 7.3g / Total Sugars 5.5g / Protein 7.7g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us