Hey y'all! If you're craving comfort food that's easy, flavorful, and packed with southern charm, you’ve got to try Fried Cabbage with Bacon, Onion, and Garlic. From bacon's smoky crunch to sweet caramelized onions and tender cabbage, this dish is perfect for a quick weeknight dinner, potlucks, or whenever you need a cozy side. It even makes an epic main with crusty bread. Let’s get cooking!
Why You’ll Love This
- Bursts with rich, savory flavors from bacon, garlic, and sweet onions.
- Quick to prepare, ready in just 30 minutes.
- Budget-friendly using simple, pantry-staple ingredients.
- Perfectly versatile as a side or hearty main dish.
- Low in carbs and gluten-free – fits many diets!
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 medium head green cabbage (about 2 pounds), cored and chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 1 tablespoon apple cider vinegar
- Fresh parsley, chopped (for garnish, optional)
Directions
Step 1: Cook the Bacon
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Use a slotted spoon to remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pan.
Step 2: Sauté the Onion and Garlic
Add the sliced onion to the bacon drippings and sauté over medium heat until soft and lightly golden, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Cook the Cabbage
Add the chopped cabbage to the skillet in batches, stirring so it begins to wilt and fit in the pan. Sprinkle with salt, black pepper, and smoked paprika (if using).
Step 4: Finish and Serve
Continue to cook cabbage, stirring often, for 10-12 minutes until tender but still a bit crisp. Pour in the apple cider vinegar and toss. Return crispy bacon to the skillet and give it all a good mix. Taste and adjust seasoning as needed. Garnish with chopped parsley if desired. Serve hot!
Notes
- Don’t overcook the cabbage; it should be tender but not mushy.
- If you’d like a spicier kick, add a pinch of red pepper flakes when sautéing onions.
- Use pre-shredded cabbage for a time-saving shortcut.
Variations
- Sausage Version: Add sliced smoked sausage for extra heartiness.
- Vegetarian: Skip the bacon and use olive oil; add smoked paprika for depth.
- Southern-Style: Toss in a handful of cooked diced potatoes for a fuller meal.
Required Equipment
- Large skillet or Dutch oven
- Sharp chef’s knife
- Cutting board
- Slotted spoon
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over low heat until warmed through.
- Not recommended for freezing as cabbage texture may change.
Suggested Pairings & Serving Recommendations
- Serve alongside cornbread or crusty French bread.
- Great with roast chicken, pork chops, or grilled sausages.
- Add a dollop of sour cream or hot sauce to amp up the flavor.
Pro Tips
- For prettier presentation, garnish with fresh parsley or chives before serving.
- Cut all the cabbage pieces to roughly the same size for even cooking.
- Deglaze the pan with a splash of white wine for extra depth after cooking onions.
Frequently Asked Questions
Can I use red cabbage instead of green?
Yes! Red cabbage works well, though the flavor is a bit earthier and the dish will have a beautiful vibrant color.
Is this recipe keto-friendly?
Definitely; it's naturally low in carbs and high in flavor, perfect for a keto diet.
Can I make it ahead?
Yes, you can cook in advance and gently reheat when needed. Flavors deepen as it stands!
Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 medium head green cabbage (about 2 pounds), cored and chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 1 tablespoon apple cider vinegar
- Fresh parsley, chopped (for garnish, optional)
Instructions
-
1In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Use a slotted spoon to remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pan.
-
2Add the sliced onion to the bacon drippings and sauté over medium heat until soft and lightly golden, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
-
3Add the chopped cabbage to the skillet in batches, stirring so it begins to wilt and fit in the pan. Sprinkle with salt, black pepper, and smoked paprika (if using).
-
4Continue to cook cabbage, stirring often, for 10-12 minutes until tender but still a bit crisp. Pour in the apple cider vinegar and toss. Return crispy bacon to the skillet and give it all a good mix. Taste and adjust seasoning as needed. Garnish with chopped parsley if desired. Serve hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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