Fried Green Cabbage Bacon

Fried cabbage is a simple side dish that brings comforting warmth and rich flavor to weeknight dinners. It transforms humble ingredients into something savory and satisfying in about half an hour, perfect when you want something easy but still full of punch. This recipe balances crispy bacon with tender cabbage and a touch of tang from apple cider vinegar for a dish that feels both homey and a little special.

I threw this together one evening when I needed a quick side and now it’s a staple whenever I crave something cozy without much fuss.

Ingredients

• Medium green cabbage: cored and chopped provides crunch and mild sweetness. Choose a fresh, firm head with no brown spots.
• Six slices of bacon: chopped add smoky, salty goodness and render flavorful fat for cooking
• Medium yellow onion: diced for natural sweetness that caramelizes nicely
• Two cloves garlic: minced bring a punch of aromatic depth
• One tablespoon apple cider vinegar: gives brightness and balances richness. Use raw and unfiltered for best flavor
• Half teaspoon salt: to draw out moisture and season the cabbage
• Half teaspoon black pepper: for mild heat and seasoning
• Quarter teaspoon red pepper flakes: optional for a gentle kick if you like heat
• One tablespoon butter: adds a creamy finish and helps everything meld together

Instructions

Cook Bacon:

Cook bacon in a large skillet over medium heat until it is crispy but not burnt. Remove the bacon pieces with a slotted spoon and set aside leaving the rendered bacon fat in the pan for flavor.

Sauté Onions:

Add diced onions to the hot bacon fat and cook over medium heat. Stir occasionally until the onions soften and turn translucent. This usually takes about five to seven minutes and it builds a sweet base.

Add Garlic:

Add minced garlic to the softened onions. Stir and cook for about one minute until fragrant but be careful not to burn it as garlic turns bitter when overcooked.

Cook Cabbage:

Add chopped cabbage to the pan and stir well to coat in the bacon fat and onion mixture. Cook over medium heat, stirring occasionally, letting the cabbage soften and develop lightly browned edges. This can take about 10 to 15 minutes.

Season:

Once the cabbage is tender and starting to caramelize, stir in the apple cider vinegar, salt, black pepper, and red pepper flakes if using. The vinegar lifts the dish making it bright and not too heavy.

Finish:

Turn the heat to low and add the butter and cooked bacon back to the pan. Stir everything together until the butter melts completely. Taste and adjust seasoning if needed. Serve warm for the best flavor.

I love how the crispy bacon and soft cabbage bring such different textures together in every bite. This recipe always reminds me of family dinners growing up where hearty, straightforward food was the way to everyone’s heart.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave adding a small splash of water to keep cabbage from drying out.

Ingredient swaps

Try smoked turkey bacon for a leaner version while keeping smoky flavor. If you prefer no pork use olive oil and smoked paprika to build flavor instead of bacon fat.

Serving ideas

Top with a fried egg for a quick meal or serve alongside mashed potatoes or roasted meats to complement the cabbage’s tang and savoriness.

Seasonal twists

Add diced apples or a handful of chopped walnuts for a fall-inspired touch. In summer, toss in fresh herbs like thyme or parsley just before serving for brightness.

Use medium heat to avoid burning garlic and onions which can spoil the taste. Do not overcrowd the pan when cooking cabbage to allow proper caramelization.

Frequently Asked Recipe Questions

→ What type of cabbage works best?

Green cabbage with firm leaves holds up well during frying, offering a crisp-tender texture that complements bacon.

→ Can I use a different fat instead of bacon?

Butter or olive oil can substitute, but bacon drippings add a distinctive smoky depth that's central to the dish's flavor.

→ How do I avoid soggy cabbage?

Cooking the cabbage until lightly browned and not overcrowding the pan helps prevent excess moisture and maintains slight crispness.

→ Is apple cider vinegar necessary?

The vinegar adds brightness and balances richness, but it can be adjusted to taste or omitted if preferred.

→ Can this be made spicier?

Including or increasing red pepper flakes offers a gentle heat that complements the savory ingredients without overpowering.