Bacon Fried Cabbage made with bacon, onion, cabbage, garlic, and simple seasonings for an easy one-pan comfort dish.
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If you had told me years ago that Bacon Fried Cabbage would become one of those recipes I actually crave, I probably would’ve laughed. Cabbage wasn’t exactly exciting growing up. It was just… there. Cheap. Reliable. Kind of ignored. And then bacon showed up and changed the whole story.
This is one of those dishes that sneaks up on you. You make it once because it’s easy. Then again because you’ve got a head of cabbage rolling around in the fridge. And then suddenly you’re looking forward to it. Funny how that happens, right?
The first time I made Bacon Fried Cabbage, I wasn’t trying to impress anyone. It was one of those nights where dinner needed to happen, but my energy was… questionable. I had bacon. I had cabbage. That was the plan.
And then the smell hit. Bacon sizzling, onions softening, cabbage slowly wilting into something rich and savory instead of boring. I remember thinking, Wait. Why does this feel like something my grandma would’ve made… but better? Not fancier. Just better.
It’s comfort food without trying too hard. The kind of meal you eat standing at the stove, fork in hand, “just checking” the seasoning a few too many times.
Why you’ll Love this Bacon Fried Cabbage?
There are a lot of reasons Bacon Fried Cabbage works, but honestly, the biggest one is that it doesn’t pretend to be anything else. It’s simple. It’s forgiving. And it somehow tastes richer than the ingredient list suggests.
It’s also one of those recipes where you don’t need to measure perfectly. Some days I add more garlic. Some days I go lighter on the paprika. Sometimes I let the cabbage stay a little crisp, other times I cook it longer because that’s the vibe. It all works. That flexibility? That’s gold.
Ingredient Notes
Even a humble recipe like Bacon Fried Cabbage has a few things worth mentioning.
- Bacon: This is the backbone. Thick-cut is great, but I’ve used regular slices plenty of times. Just cook it until you like it. Crispy-ish is my preference, but not everyone agrees.
- Onion: Thin slices melt into the dish and balance the saltiness of the bacon. Don’t skip it.
- Cabbage: Green cabbage is sturdy and forgiving. It looks like too much at first. It always does. Trust the process.
- Garlic: Add it near the end. Burnt garlic ruins the mood.
- Smoked Paprika: This adds warmth more than heat. It’s subtle, but you’d miss it if it wasn’t there.
- Oregano: Not traditional, maybe. But it works. At least, I think it does.
- Salt & Pepper: Go easy. Bacon is already doing a lot here.
- Green Onion: Totally optional, but it adds freshness that I usually want at the end.
How to Make Bacon Fried Cabbage?
- You start by cooking the bacon until it’s how you like it. That part matters. Too soft and it gets lost. Too crispy and it can feel a little aggressive. Somewhere in the middle? Perfect.
- Once the bacon’s done, scoop it out and leave some of the grease behind. Not all of it. This isn’t a health food blog moment. The onions go in next and soften fast, picking up every bit of flavor stuck to the pan.
- Then comes the cabbage. It’ll feel like you’ve added way too much. You didn’t. It shrinks. Always does. Season it, toss it, let it cook until it’s tender but still has a little personality. Or cook it longer if you want it softer. No rules here.
- Right at the end, add the garlic and bacon back in. Stir. Taste. Adjust. This is where you decide if it needs more salt, more pepper, or just another minute on the heat.
Storage Options
If you end up with leftovers, Bacon Fried Cabbage keeps in the fridge for about 3–4 days. Reheating in a skillet is best—it brings some life back into it. The microwave works, but it’ll be softer. Not bad. Just different.
Freezing? You can, but I usually don’t. Cabbage gets watery, and this dish deserves better.
Variations & Substitutions
This is one of those recipes that invites tinkering.
- Add smoked sausage if you want it heartier
- Throw in red pepper flakes for heat
- Use red cabbage for color (it’s pretty, not gonna lie)
- Swap bacon for pancetta or turkey bacon
- Finish with a splash of apple cider vinegar if it feels too rich
Some people swear by adding a little sugar. I’m on the fence. Sometimes yes. Sometimes no.
What to Serve With Bacon Fried Cabbage?
This dish gets along with a lot of meals.
- Pork chops
- Sausage
- Fried chicken
- Meatloaf
- Cornbread or biscuits
Or… nothing. Just a bowl of Bacon Fried Cabbage, eaten slowly, maybe straight from the pan. We’ve all been there.
FAQ
Will it get mushy?
Only if you overcook it. Stop when it still has a little bite.
Can I make it ahead?
Yes, but it’s best fresh. Reheat gently.
Is this low-carb or keto-friendly?
Yep. That’s one of the bonuses.
This Bacon Fried Cabbage isn’t flashy. It doesn’t try to be. But it’s warm, familiar, and quietly satisfying in a way that sneaks up on you. If you make it once, you’ll probably make it again—maybe with a little tweak here or there. And honestly? That’s kind of the point.
If you try it, I’d love to know—did you keep it crisp, or let it go soft?
Bacon Fried Cabbage
Ingredients
- 1 lb sliced bacon cut into 1-inch pieces
- 1 onion finely sliced
- 1 medium head green cabbage cored and chopped
- 1 tsp kosher salt or to taste
- ¼ tsp ground black pepper or to taste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 5 cloves garlic minced
Garnish (optional)
- Chopped green onions
Instructions
- Heat a large cast iron skillet or deep non-stick pan over medium-high heat. Add the bacon pieces in a single layer and cook until crispy, working in batches if necessary.
- Remove the cooked bacon from the pan and set aside. Carefully discard the excess grease, leaving approximately 2–3 tablespoons in the pan.
- Add the sliced onion to the skillet and cook for 2–3 minutes, stirring occasionally, until softened and translucent.
- Add the chopped cabbage, black pepper, dried oregano, and smoked paprika. Toss well to coat in the bacon fat and seasonings. Cook for 7–10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- If a softer texture is desired, reduce the heat to medium-low, cover the pan, and cook for an additional few minutes until the cabbage reaches the preferred tenderness.
- Stir in the minced garlic, salt, and reserved bacon. Cook for an additional 3–4 minutes, stirring frequently, until the garlic is fragrant and the bacon is heated through.
- Remove from heat and serve immediately. Garnish with chopped green onions if desired.
Notes
