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A bowl of fried cabbage topped with red pepper flakes sits beside two forks and a jar of spices on a light surface.

Fried Cabbage

Mandy I My Reliable Recipes
I love making Fried Cabbage when I need a simple, comforting side dish that's packed with flavor. The cabbage gets tender and sweet with crispy, caramelized edges while bacon adds savory, smoky richness. Sweet onions and a pinch of cayenne bring it all together. I make it for St. Patrick's Day, family dinners, holiday sides, and potlucks because it's budget-friendly and pairs with everything. Store leftovers in the fridge for up to 3 days and reheat on the stove.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 6
Calories 147 kcal

Ingredients
 
 

  • 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

Here are a few of my best tips for making this fried cabbage turn out perfectly every time.
Use the bacon fat wisely: The rendered bacon fat is where most of the flavor comes from, so don't drain it. If your bacon is lean and doesn't produce much fat, add olive oil to make up the difference.
Don't skip the gradual cabbage addition: Adding the cabbage in batches helps it wilt evenly and prevents the pot from overcrowding, which can lead to steaming instead of frying.
Adjust the cooking temperature if needed: If the cabbage starts to brown too quickly or stick to the pot, lower the heat a bit. The goal is slow caramelization, not charring.
Stir frequently during the final cook: Stirring every few minutes during the covered cooking phase prevents sticking and burning, and helps the cabbage caramelize evenly without scorching.
Scrape the bottom of the pot: Those browned bits stuck to the bottom are pure flavor. Scraping them up while you stir prevents burning and adds a deeper, richer taste to the cabbage.
Store properly: Store cooled fried cabbage in an airtight container or a zip-top bag in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water if needed, or in the microwave until heated through.

Nutrition

Calories: 147kcalCarbohydrates: 9gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 7mgSodium: 94mgPotassium: 254mgFiber: 3gSugar: 5gVitamin A: 123IUVitamin C: 43mgCalcium: 52mgIron: 1mg
Keyword Fried Cabbage, Fried Cabbage with Bacon
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