Go Back
–+ servings
fried cabbage skillet with bacon, onion and garlic.

Fried Cabbage With Bacon And Onion

Elevate your meals with fried cabbage! This simple recipe combines bacon, onion, and caramelized cabbage for a mouthwatering side dish everyone will love.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 6 servings
Calories 326 kcal

Video

Ingredients
  

  • 12 oz thick-cut bacon, pork or turkey bacon, about ½ inch or smaller
  • 1 small onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 head of cabbage, cored and cut into 2-inch pieces
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light brown sugar, packed
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons salted butter

Instructions
 

  • In a large cast iron Dutch oven or a big skillet, cook the bacon until it's crispy over medium heat for about 12-15 minutes. Transfer the bacon to a plate lined with paper towels. You can also cook the bacon in the oven if you prefer.
    12 oz thick-cut bacon
  • In the same skillet with the leftover bacon grease (you can leave it all in, but I like to pour out about half to make it a bit healthier while still keeping the smoky flavor), add the onions and cook until they are translucent.
    1 small onion
  • Add the minced garlic and cook until you can smell it.
    3 garlic cloves
  • Add the chopped cabbage, apple cider vinegar, brown sugar, salt, and black pepper. Stir everything together and cook for 7-10 minutes until the cabbage is tender.
    1 head of cabbage, 1 tablespoon apple cider vinegar, 1 tablespoon light brown sugar, ½ teaspoon salt, ½ teaspoon black pepper
  • Put the crispy bacon back in the pan. Stir in the butter, taste to check the seasoning, and serve the dish while it's warm.
    2 tablespoons salted butter
  • You can store any leftover cabbage in the fridge for up to 2-3 days. Reheat it on the stove.

Notes

  • To Store. Keep leftover cabbage in an airtight container in the fridge for up to 2-3 days.
  • Freezing. Place cooled cabbage in a freezer-safe container or bag. Freeze for up to 3 months.
  • To Reheat. Warm the cabbage on the stove over medium heat until heated through.

Nutrition

Calories: 326kcalCarbohydrates: 14gProtein: 9gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 47mgSodium: 628mgPotassium: 410mgFiber: 4gSugar: 8gVitamin A: 287IUVitamin C: 57mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!