Fried Cabbage with Bacon and Onion Recipe

Introduction

Fried Cabbage with Bacon and Onion is a comforting, old-fashioned dish that’s simple, hearty, and full of flavor.
With just a few basic ingredients, this recipe turns humble cabbage into a savory side dish that pairs beautifully
with almost any meal. The smoky bacon, sweet onions, and tender cabbage come together in one skillet for an easy,
satisfying classic.

Ingredients

• 1 medium head of green cabbage, chopped
• 6–8 slices bacon, chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced (optional)
• Salt, to taste
• Black pepper, to taste
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon butter (optional, for extra richness)

Instructions

1. Cook the Bacon:
   In a large skillet over medium heat, cook the chopped bacon until crispy.
   Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
2. Sauté the Onion:
   Add the sliced onion to the bacon drippings and cook for 4–5 minutes, stirring often,
   until soft and lightly golden.
3. Add Garlic (Optional):
   Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Cook the Cabbage:
   Add the chopped cabbage to the skillet and toss to coat with the bacon fat.
   Cook for 10–15 minutes, stirring occasionally, until tender and lightly caramelized.
5. Season and Finish:
   Season with salt, black pepper, smoked paprika, and red pepper flakes if using.
   Stir in the cooked bacon and optional butter, cooking for another 2–3 minutes.
6. Serve Warm:
   Taste and adjust seasoning as needed. Serve hot.

Description

This Fried Cabbage with Bacon and Onion recipe is savory, smoky, and slightly sweet from the caramelized onions.
The cabbage becomes tender while still holding a bit of texture, soaking up all the rich bacon flavor.
It’s a rustic dish that feels both cozy and satisfying.

Tips

• Use thick-cut bacon for extra flavor and texture.
• Choose a large skillet to avoid overcrowding the cabbage.
• Cover the skillet briefly if you prefer softer cabbage.
• Add a splash of apple cider vinegar for a touch of brightness.
• This dish reheats well and tastes even better the next day.

Correction (Common Mistakes to Avoid)

• Overcooking the cabbage: Can cause it to become mushy.
• Over-salting early: Bacon adds salt, so season gradually.
• Cooking on very low heat: Medium heat helps develop caramelization.

Enjoy

Enjoy this classic Fried Cabbage with Bacon and Onion as a side dish with roasted meats,
sausages, or cornbread—or savor it on its own for a simple, comforting meal that never goes out of style.