Fried Cabbage has become one of my favorite ways to enjoy vegetables. The cabbage turns tender and sweet with golden, caramelized edges while the bacon adds smoky, savory depth. Onions bring sweetness and a hint of cayenne adds subtle warmth. It’s the kind of simple side dish that disappears fast at dinner.
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I make this for St. Patrick’s Day, potlucks, Sunday suppers, and holiday meals when I need a budget-friendly side dish that’s simple and delicious. It goes perfectly with corned beef or sausage and is an easy way to get vegetables on the table. It’s comfort food at its best. Keep it in the fridge for up to 3 days and reheat on the stove or in the microwave.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Fried Cabbage with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how you can make the best fried cabbage recipe with layers of flavor you won’t expect from such simple ingredients.
Cook the Bacon
Cut the bacon into thin slices. Bacon bits are also fine. I use pork bacon, but you can also use turkey bacon or vegan bacon, depending on your diet and preferences.
In a heavy-bottomed stockpot or deep, large skillet over medium heat, add the sliced bacon. Cook the bacon pieces uncovered for about 6 minutes, stirring occasionally, until golden brown, and they begin to crisp, and about half of the fat has rendered.
You want enough rendered fat to coat the cabbage well, so save some of those bacon drippings and don’t rush this step.
Sauté the Onion
Add the chopped onion to the pot and sauté for 4 minutes, or until softened and translucent. The onion will pick up the bacon flavor and start to sweeten as it cooks.
If you want to add aroma and an extra layer of savory depth, you can add minced garlic cloves to sauté with the onions.
Add Cabbage
On a wooden cutting board, chop your green cabbage with a sharp chef’s knife. Gradually add the chopped cabbage in batches, stirring after each addition to coat it in the bacon fat.
If the mixture looks dry, drizzle in olive oil as needed to coat the sliced cabbage evenly. A good quality cooking oil makes a difference here, so use one you’d be happy to taste.
Season and Cook
Season with salt, black pepper, and a pinch of cayenne pepper. If you don’t have cayenne pepper on hand, red pepper flakes can work. You could also add a teaspoon of smoked paprika to amplify the smoky flavor from the bacon, though that’s totally optional!
At this stage, you can add optional flavor boosters like brown sugar for enhanced caramelization, soy sauce for umami depth, or even chicken broth or chicken stock for extra moisture.
Stir well, scraping the bottom of the pot with a wooden spoon to release any browned bits. Cook uncovered for 5 minutes, stirring occasionally.
Finish Cooking
Reduce heat to low, cover the pot with a lid, and cook for 30 to 45 minutes. Give everything a good stir every few minutes to prevent sticking or burning. Taste as you go and adjust the salt and pepper if needed, till it suits your taste buds perfectly. Feel free to add salted butter here if you want to give it a silky texture.
For a more traditional finish, of course, you may stir in caraway seeds for that earthy, slightly licorice-like flavor, which is classic in cabbage dishes. It’s such a good recipe, you can do so much with it! You could also stir in balsamic vinegar or apple cider vinegar to add a little tang if you like.
The fried cabbage is ready when the thicker white portions are tender and lightly caramelized. Serve and enjoy!
Fried cabbage with bacon travels well to potlucks or game day gatherings. Transfer it to an airtight container or covered dish while still warm, and it’ll stay hot for about an hour if wrapped in a kitchen towel. For longer transport, use an insulated carrier to keep it warm for hours.
Fried Cabbage
Add Preferred SourceIngredients
- 3 slices bacon cut into ¼-inch pieces
- 1 cup onion finely diced
- 1½ pounds green cabbage cut into 2-inch pieces
- 3 tablespoons olive oil as needed
- Salt to taste
- Black pepper to taste
- 1 pinch cayenne pepper powder
Instructions
- Place a large heavy-bottomed pot or deep skillet over medium heat. Add the bacon and cook uncovered for about 6 minutes, stirring occasionally, until the bacon begins to crisp and about half of the fat has rendered.3 slices bacon
- Add the diced onion to the pot and sauté for 4 minutes, or until softened and translucent.1 cup onion
- Gradually add the cabbage in batches, stirring after each addition to coat it in the bacon fat. If the mixture looks dry, drizzle in olive oil as needed to help evenly coat the cabbage.1½ pounds green cabbage, 3 tablespoons olive oil
- Season with salt, black pepper, and a pinch of cayenne pepper. Stir well, scraping the bottom of the pot to release any browned bits.Salt, Black pepper, 1 pinch cayenne pepper powder
- Cook uncovered for 5 minutes, stirring occasionally.
- Reduce the heat to low, cover the pot, and cook for 30 to 45 minutes, stirring every few minutes to prevent sticking or burning.
- The fried cabbage is ready when the thicker white portions are tender and lightly caramelized.
Notes
Nutrition
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat with a splash of water, or microwave it in 30-second intervals until warmed through.
For longer storage, use a freezer-safe container or a freezer bag, pressing out as much air as possible. Fried cabbage can freeze for up to 3 months. Thaw it overnight in the fridge before reheating, and the texture stays surprisingly good.
What to Serve With Fried Cabbage
I love it with roasted chicken, pork chops, or meatloaf for a comforting weeknight dinner. It also goes beautifully alongside cornbread and black-eyed peas for a Southern-style complete meal.
It’s delicious with grilled or smoked sausages, baked ham, or even fried fish for a simple, satisfying plate. You can also serve it with mashed potatoes, fried potatoes, or corned beef, and if you want to add more vegetables to the plate, bell peppers make a colorful, sweet accompaniment.
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