The Ultimate Crispy Fried Cabbage with Bacon: A Flavorful & Easy Side Dish
Transform humble cabbage into an irresistible side dish with this incredible fried cabbage recipe! Featuring savory, crispy bacon, tender-crisp pan-fried cabbage, sweet caramelized onions, and a perfectly balanced blend of seasonings, this dish offers a symphony of flavors and textures. Ready in just about 40 minutes, it’s a simple yet profoundly satisfying addition to any meal, whether you’re looking for a quick weeknight accompaniment or a flavorful side for a special occasion. Prepare to impress with minimal effort!
Why This Fried Cabbage Recipe is a Must-Try
This fried cabbage dish stands out for its masterful combination of flavors and textures, making it an instant favorite. The magic truly lies in how each ingredient contributes to the overall deliciousness. We aim for cabbage that is perfectly cooked but still retains a pleasant crispness, avoiding any mushiness. This firm texture provides a wonderful contrast to the rich, salty notes of the full-bodied bacon, which is rendered to a golden crisp. The natural sweetness of slowly caramelized onions adds depth and a beautiful, mellow counterpoint to the dish’s savory elements. Finally, a touch of heat from black pepper, red pepper flakes, and Creole seasoning elevates the profile, creating a truly dynamic and incredibly satisfying side.
While fried cabbage is a traditional accompaniment for corned beef, its versatility knows no bounds. It pairs wonderfully with a wide array of main courses, from roasted chicken to pan-seared fish, making it a valuable addition to your culinary repertoire. It’s not just a side; it’s a comforting, hearty, and unbelievably flavorful dish that’s surprisingly quick to prepare, proving that simple ingredients can yield extraordinary results.
Essential Ingredients for Your Fried Cabbage
Crafting this flavorful fried cabbage only requires a handful of accessible ingredients that come together to create a truly memorable side dish. While the full list with precise measurements and detailed instructions can be found in the convenient printable recipe version at the end of this post, let’s dive into some key components and why they work so well.
Gathering fresh, high-quality ingredients is the first step to ensuring the best possible outcome. Each element plays a crucial role in building the layered flavors and appealing textures that make this fried cabbage so delightful.
Ingredient Spotlight & Smart Substitutions
Understanding the role of each ingredient and having flexible substitution options ensures you can enjoy this recipe anytime, tailored to your dietary needs or pantry availability. Here’s a closer look:
BACON: For this recipe, we recommend using regular sliced bacon for its rich, savory flavor and the delicious fat it renders, which is essential for cooking the cabbage and onions. The crispy bits of bacon mixed back into the dish provide a fantastic textural contrast. If you’re looking for alternatives, turkey bacon can be used for a leaner option, though it won’t render as much fat, so you might need to add a tablespoon of olive oil or butter to the pan. Vegan bacon is also a viable substitute for plant-based diets, following the manufacturer’s cooking instructions. If you prefer to omit bacon entirely, you can still achieve a wonderfully flavorful dish. Simply start by melting 2-3 tablespoons of unsalted butter in the skillet, then proceed to cook the onions in the butter. Remember to add additional salt to taste throughout the cooking process, as bacon contributes significant saltiness.
CABBAGE: Green cabbage is the star here, offering a mild, slightly sweet flavor that becomes incredibly tender-crisp when fried. When selecting a head of cabbage, look for one that is firm and heavy for its size, with vibrant green outer leaves that are free from wilting or blemishes. Some heads can be quite large, so if you find you can’t fit the entire sliced head into your skillet, prioritize the softer, greener leaves and avoid the very thick, tougher core areas around the stem. For variety, you could experiment with a mix of green and red cabbage for added color, or even Savoy cabbage for its crinkly texture. Ensure the cabbage is thoroughly washed and dried before slicing.
ONIONS: A large yellow onion, diced, becomes beautifully caramelized as it cooks in the bacon grease, developing a deep sweetness that complements the cabbage and bacon perfectly. Caramelizing the onions properly is key to unlocking this flavor profile. Cook them slowly over medium heat until they are soft, translucent, and a rich golden-brown. If you don’t have yellow onions, white onions can be used, but they tend to be sharper. Sweet onions like Vidalia are also excellent choices for enhancing the overall sweetness of the dish.
SEASONINGS: The blend of seasonings is crucial for this recipe’s robust flavor. We use Creole seasoning (such as Tony Chachere’s) for its complex, spicy, and aromatic qualities. Freshly ground black pepper adds a sharp bite, while garlic salt provides a foundational savory depth with a hint of garlic. A pinch of red pepper flakes introduces a customizable kick – add more or less depending on your preferred level of spice. You can also consider adding a teaspoon of smoked paprika along with the Creole seasoning for a delightful smoky nuance. Taste and adjust salt and pepper as needed throughout the cooking process, especially if omitting bacon.
Mastering the Art of Fried Cabbage: Step-by-Step Guide
These step-by-step photos and instructions are designed to help you visualize each stage of making this delicious fried cabbage recipe. For a convenient printable version, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
Achieving perfectly fried cabbage involves a few key techniques. By following these steps, you’ll ensure a dish that’s rich in flavor and wonderfully textured.
- Crisp the Bacon: Begin by placing your chopped bacon in a large cast iron or non-stick skillet over medium heat. Cook the bacon for approximately 8-10 minutes, stirring occasionally, until it reaches your desired level of crispness and is golden brown. This process renders the fat, which is essential for frying the cabbage and onions. The aroma will fill your kitchen, setting the stage for a fantastic meal.
- Reserve the Bacon & Fat: Once the bacon is perfectly crisp, use a slotted spoon to carefully remove it from the pan. Transfer the crispy bacon bits to a plate lined with paper towels to drain any excess grease, and set it aside. Crucially, do NOT drain the flavorful bacon grease from the skillet. This rendered fat is liquid gold and will be the base for cooking your onions and cabbage, imparting a deep, savory flavor.
- Caramelize the Onions: Add the diced yellow onion to the hot skillet, utilizing the bacon grease. Cook the onions over medium heat for about 8-10 minutes, stirring frequently. The goal here is to soften them and allow them to caramelize, turning translucent and developing a beautiful golden-brown color. This slow cooking process brings out their natural sweetness, which is vital for balancing the dish.
- Sauté the Cabbage & Season: Once the onions are ready, add the sliced green cabbage to the skillet. It might look like a lot initially and mound above the pan, but don’t worry – it will quickly wilt down as it cooks. Sprinkle in the Creole seasoning, black pepper, garlic salt, and a pinch of red pepper flakes. Stir gently at first, ensuring the seasonings are distributed and the cabbage starts to soften. Continue to sauté for about 5-8 minutes, stirring regularly, until the cabbage is crisp-tender. You want it cooked through but still retaining a slight bite, not overly soft or mushy. Taste and adjust seasonings as needed.
- Combine with Bacon: Remove the skillet from the heat. Now, return the previously cooked crispy bacon bits to the pan with the sautéed cabbage and onions. Stir everything together thoroughly, ensuring the bacon is evenly distributed throughout the dish, adding its delightful crunch and salty flavor to every bite.
- Garnish and Serve: For an extra touch of flavor and visual appeal, garnish the fried cabbage with another pinch of red pepper flakes (if desired for more heat) and a sprinkle of fresh chopped parsley. The fresh herbs add brightness and a lovely contrast to the rich flavors.
- Enjoy Immediately: Fried cabbage is best served hot off the pan. The textures and flavors are at their peak when fresh. Serve as a hearty side dish alongside your favorite main course.
Frequently Asked Questions & Expert Tips for Perfect Fried Cabbage
Here are some common questions and expert advice to ensure your fried cabbage turns out perfectly every time:
To store any delightful leftovers, allow the fried cabbage to cool completely to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh and delicious for about 2-3 days. Reheat gently in a skillet over medium heat, or in the microwave, until warmed through.
The key to crisp-tender cabbage is not to overcrowd the pan and to cook it over medium-high heat. If you add too much cabbage at once, it will steam rather than fry, leading to a soggy texture. Also, ensure your cabbage is well-drained after washing. Don’t overcook it; keep a close eye on it, stirring frequently, and remove it from the heat as soon as it reaches the desired tenderness with a slight bite.
Absolutely! To make it vegetarian, simply omit the bacon and substitute the rendered bacon fat with 2-3 tablespoons of unsalted butter or olive oil. To make it vegan, use olive oil instead of butter, and opt for a plant-based bacon alternative or omit it entirely. Remember to adjust the seasoning, particularly salt, as bacon contributes a lot of savory flavor.
A large cast-iron skillet is ideal for this recipe. Cast iron retains heat beautifully and provides an excellent surface for achieving a slight caramelization on the cabbage, enhancing its flavor. A good quality non-stick skillet will also work well, especially if you’re concerned about sticking, but you might miss out on some of that lovely browned flavor from the cast iron.
Expert Tips:
- Gentle Stirring: When you first add the sliced cabbage to the pan, it will likely mound quite high. Stir it gently to coat it with the bacon grease and seasonings. As it begins to cook down, it will become much easier to manage. Make sure to scoop all the way to the bottom of the skillet when stirring to bring up those delicious caramelized onions and bacon drippings. This also helps the cabbage to caramelize evenly, especially in a cast-iron skillet.
- Garlic Boost: For an extra layer of aromatic flavor, you can add 1-2 cloves of fresh minced garlic to the skillet. Stir it in during the last minute or two of cooking the onions, and sauté until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Spice it Up (or Down): The red pepper flakes are adjustable to your preference. If you like more heat, feel free to add a bit more. For a milder dish, you can reduce or omit them.
- Avoid Overcrowding: If you’re making a very large batch, it’s better to cook the cabbage in two separate batches to ensure proper frying and prevent steaming. Overcrowding cools the pan and prevents caramelization.
- Don’t Drain the Fat: Unless you are specifically trying to reduce fat, the bacon grease is crucial for the flavor and texture of this dish. It’s what makes the “fried” cabbage truly delicious!
Delicious Serving Suggestions for Fried Cabbage
This versatile fried cabbage side dish is a fantastic accompaniment to a wide variety of main courses. It’s hearty enough to stand up to robust flavors and delicate enough to complement lighter fare. It pairs exceptionally well with classic Southern comfort foods, enhancing the meal with its savory depth.
- Meats: It’s a natural match for roasted or fried chicken, succulent pork chops, tender roast beef, or even pan-seared fish. The crispy bacon and tender cabbage create a delightful counterpoint to most proteins.
- Irish Classics: As mentioned, it’s a staple alongside corned beef, especially when served with a side of creamy colcannon potatoes for a truly authentic Irish-inspired meal.
- Southern Comfort: Pair it with other Southern favorites like black-eyed peas, cornbread, or grits for a wholesome and satisfying spread.
- Standalone Meal: For a lighter lunch or dinner, fried cabbage can even be enjoyed on its own as a flavorful and satisfying vegetable-centric meal.
Explore More Delicious Vegetable Side Dish Recipes
If you’re looking to expand your collection of easy and flavorful vegetable sides, you’ve come to the right place! Here are more fantastic options that are sure to become family favorites:
- Roasted Asparagus: Simple, elegant, and perfectly tender-crisp.
- Pan Roasted Broccoli: A quick and easy way to get crispy, flavorful broccoli.
- Crispy Roast Potatoes: Golden brown and wonderfully tender inside.
- Slow Cooker Balsamic Carrots: Sweet and tangy with minimal effort.
- Fried Green Tomatoes: A Southern classic, perfectly crispy and tart.
- Spicy Fried Cabbage: For those who love an extra kick, a fiery variation on this dish.
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Fried Cabbage
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ lb bacon cut into pieces
- ½ large yellow onion diced, about 1 1/2 cups
- 1 head green cabbage sliced, about 6-8 cups
- ¼ tsp Creole seasoning we use Tony Chacer’s Creole seasoning
- ½ tsp freshly ground black pepper
- ½ tsp garlic salt
- red pepper flakes to taste
- chopped parsley for garnish
Things You’ll Need
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Large skillet
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Cutting board
Before You Begin
- Stir the cabbage gently when you first add it to the pan as it will probably mound above the top of the cooking skillet. As it begins to cook, it will break down and be easier to stir. Scoop all the way to the bottom of the skillet when stirring to get the onions and bacon grease transferred up to the top. The cabbage will caramelize a bit on the bottom of the pan, too, if you’re using a cast-iron skillet.
- You can add fresh minced garlic if you’d like – add it during the last two minutes of cooking the onions and saute until fragrant.
- You can substitute or add in smoked paprika with the creole/cajun seasoning.
- If omitting the bacon, substitute 2-3 tablespoons of unsalted butter and begin by cooking the onions in the butter; then proceed with the remaining steps. Add additional salt to taste.
Instructions
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Cook chopped bacon over medium heat in a cast iron or non-stick skillet (about 10 minutes).
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Remove the crisp bacon from pan with a slotted spoon and set aside. Do not drain grease from the pan.
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Add diced onion to the skillet and cook until softened and translucent (about 10 minutes)
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Add sliced cabbage, creole seasoning, pepper, garlic salt, and a pinch of red pepper flakes to the skillet and saute for about 5-8 minutes, until the cabbage is crisp tender.
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Remove from heat and stir the cooked bacon back into the cabbage.
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Garnish with another pinch of red pepper flakes and some chopped parsley.
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Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on September 19, 2021.