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You ever cook something by accident and then wonder why it took you so long to try it? That’s exactly how I stumbled into fried cabbage with bacon. One night, I had half a head of cabbage staring at me from the fridge (the kind of ingredient you buy with good intentions and then forget about). I also had a pack of bacon—because honestly, who doesn’t? I threw them together, not expecting much, and oh my word… it was love at first bite.
It’s not fancy. It doesn’t need to be. It’s the sort of food that makes the kitchen smell like home and has everyone sneaking tastes straight from the skillet.
Why You’ll Want to Make This Again (and Again)
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Bacon makes cabbage downright irresistible.
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It’s quick—about 30 minutes from start to finish.
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Pairs with just about everything: pork chops, roast chicken, even eggs.
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Budget-friendly and hearty (two things I’m never mad about).
Ingredients, with Some Friendly Notes
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Bacon – Six slices, chopped. Thick-cut works best if you like those meaty bites.
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Cabbage – One medium head, sliced. Don’t overthink it; any green cabbage will do.
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Onion – Thin slices melt right into the dish.
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Garlic – Two cloves. If you’re a garlic lover, sneak in a third.
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Salt & Pepper – Classic, and that’s really all you need.
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Optional Flair – Olive oil for a little extra richness, or apple cider vinegar for tang. (I lean vinegar—it balances the bacon nicely.)
How It All Comes Together
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Fry the Bacon – Skillet, medium heat, let it get nice and crispy. Scoop it out and keep that bacon grease—it’s liquid gold.
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Onions Next – Toss in the onion, let it soften and sweeten, about 3–4 minutes.
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Add Garlic – Just a minute. Don’t walk away here—it burns fast.
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Cabbage Party – Stir in your cabbage, coat it in the bacon fat, and cook until tender with a few golden edges (10–15 minutes).
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Season & Brighten – Salt, pepper, and maybe that splash of vinegar.
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Mix It All Up – Add the bacon back in, give it a stir, and you’re done.
Ways to Play Around with It
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Add red pepper flakes if you like a little heat.
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Toss in shredded carrots or bell peppers for color.
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Make it a meal: throw a fried egg on top and call it breakfast-for-dinner.
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Skip the bacon and use butter plus smoked paprika for a vegetarian twist.
What to Do with Leftovers
If by some miracle you have leftovers, stick them in the fridge for up to three days. I like reheating mine in a skillet—it wakes the cabbage back up. Or, turn it into a quick breakfast hash with diced potatoes. Honestly, it’s one of those dishes that tastes even better the next day.
From My Kitchen to Yours
This recipe reminds me why I love simple cooking—it doesn’t take much to turn everyday ingredients into something you’ll actually crave. If you give this fried cabbage with bacon a try, let me know how you served it. Next to mashed potatoes? Topped with hot sauce? Straight from the skillet? (No judgment here.)
Fried Cabbage with Bacon
Ingredients
- 6 slices bacon chopped
- 1 medium head of cabbage cored and sliced
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil optional
- 1 tablespoon apple cider vinegar optional
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
- Add the sliced onion to the skillet and sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced cabbage to the skillet, stirring to coat it in the bacon grease. Cook for about 10–15 minutes, stirring occasionally, until the cabbage is tender and slightly browned.
- Season with salt and pepper. For added richness, stir in olive oil. For a tangy note, add apple cider vinegar.
- Return the crispy bacon to the skillet and stir to combine.
- Serve hot, garnished with additional black pepper if desired.
Notes