Fried cabbage, a gloriously rich and flavorful side dish, is ready in about 20 minutes. It pairs beautifully with sausage links or many other main courses.
Cabbage is a versatile vegetable that can be prepared in countless ways, and this fried cabbage is one of the most flavorful. Cooked in bacon grease with onions and spices and served with chopped bacon, it's a deliciously rich and comforting side dish. The leftovers are perfect with fried eggs!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Bacon: You will need one standard package of bacon (8 slices), chopped. You can chop the bacon with a sharp knife or use kitchen scissors. If you want the dish to be a bit less rich, use just four slices of bacon, as I do in the video below.
- Green cabbage: You will need a half large head, cored and chopped.
- To season: Kosher salt, black pepper, smoked paprika, and red pepper flakes. You can substitute regular paprika for the smoked paprika. Not a fan of spicy food? Omit the red pepper flakes. Or double their amount for a truly spicy dish!
- Maple syrup: The maple syrup counteracts any bitterness. I highly recommend using it. I also recommend using real maple syrup and not artificial pancake syrup.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the chopped bacon and set it aside. Add the chopped onion to the skillet and cook it in the bacon grease. Add the garlic, salt, pepper, smoked paprika, and maple syrup. Cook, stirring, for 30 seconds.
Stir in the chopped cabbage. Cook, stirring occasionally, until the cabbage is tender and browned, for about 5 minutes.
Mix the bacon into the cabbage. Serve immediately.
Recipe Tip: How to Chop a Cabbage
Slice off the cabbage's stem.
Cut the cabbage in half, then cut each half into two quarters. Using a paring knife, slice around the core to remove it.
Slice the cabbage, then chop it.
Very tasty and filling. We had it for lunch and my husband, a very picky eater, loved it.
Janice Adams
Read more comments
Very tasty and filling. We had it for lunch and my husband, a very picky eater, loved it.Recipe FAQs
Yes. Red cabbage works just as well as green cabbage in this recipe.
Yes. If you do, cook the onions and cabbage in four tablespoons of clarified butter. It's richer and more flavorful than oil.
If your cabbage is clean and free of worms, you don't need to soak it. However, you do need to wash and dry it before cooking.
Yes. Sometimes, I use honey instead of maple syrup. When I do, I add a splash of water to the skillet since honey's water content is slightly lower than maple syrup's.
Serving Suggestions
My favorite way to serve fried cabbage is with Cajun sausage links, as shown in the photo below.
But it pairs well with many other main courses, including keto meatloaf, roasted pork tenderloin, crispy chicken thighs, and baked pork chops.
If you'd like to add a second side dish, I recommend something green to add a splash of color to the plate. Good options include steamed broccoli, sautéed sugar snap peas, and roasted green beans.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for up to five days. Reheat them covered in the microwave. I like to serve the leftovers for brunch with a fried egg on top, as shown in the image below. You can also eat them cold! They are surprisingly good that way, and I've been known to sneak spoonfuls straight out of the fridge.
Recipe Card
Fried Cabbage with Bacon
Video
Ingredients
- 8 slices bacon - chopped
- 1 medium onion - diced; 6 ounces
- 2 cloves garlic - minced
- 1 pound green cabbage - cored and chopped; ½ large head
- 1 teaspoon Diamond Crystal Kosher Salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 2 teaspoons maple syrup
Instructions
- Cook the bacon in a large, deep skillet over medium heat until crispy, for about 5 minutes.
- Transfer the bacon to a plate with a slotted spoon, keeping the bacon grease in the skillet.
- Add the chopped onion to the skillet. Cook it in the bacon grease until golden, about 5 minutes.
- Add the garlic, salt, pepper, smoked paprika, and maple syrup. Cook, stirring, for 30 seconds.
- Stir in the chopped cabbage. Cook, stirring occasionally, until the cabbage is tender and browned, about 5 minutes.
- Mix the bacon into the cabbage.
- Serve immediately.
Notes
- If you want the dish to be a bit less rich, use just four slices of bacon, as I do in the video.
- You can use red cabbage in this recipe.
- You can substitute regular paprika for the smoked paprika.
- The maple syrup counteracts any bitterness. I highly recommend using it. I also recommend using real maple syrup and not artificial pancake syrup.
- If, at any point, the bottom of the skillet becomes too dry, add a splash of water and keep cooking.
- See the post above for visual instructions for coring and chopping a cabbage.
- You can omit the bacon. If you do, cook the onions and cabbage in four tablespoons of clarified butter. It's richer and more flavorful than oil.
- You can keep the leftovers in an airtight container in the fridge for up to five days. Reheat them covered in the microwave. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mellissa says
This was really good and hubby liked it too! Next time I’ll cook it in dutch oven 5 stars!
Vered DeLeeuw says
I'm glad you and your husband enjoyed this recipe, Mellissa! Thanks for the comment.
Deborah Conner says
Fried or steamed, cabbage is Great! But if you're from the south, cornbread is an absolute must! 🙂
Vered DeLeeuw says
I agree, Deborah!
For those of us on a low-carb diet, here's a good recipe for keto cornbread. 🙂
Janice Adams says
Very tasty and filling. We had it for lunch and my husband, a very picky eater, loved it.
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this recipe, Janice! Thanks for making this recipe and reviewing it.
Joyce McCann says
This was delicious - a keeper -- thanks!
Vered DeLeeuw says
Thank you, Joyce, for trying this recipe and reviewing it. I appreciate it!