Fried Cabbage with Bacon, Garlic & Onion
Introduction
Fried cabbage with bacon, garlic, and onion is a simple yet flavorful dish that elevates humble cabbage into a savory side. The smoky richness of bacon, aromatic garlic, and sweet caramelized onions perfectly complement the tender cabbage. This dish is quick to make, comforting, and pairs wonderfully with meats, eggs, or even as a stand-alone vegetarian version if you skip the bacon.
Ingredients
- 1 medium head of cabbage, chopped
- 4 slices of bacon, chopped
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter (optional, if more fat is needed)
- Salt and black pepper, to taste
- ½ teaspoon crushed red pepper flakes (optional, for a slight kick)
Instructions
- Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté onions and garlic: Add the sliced onions to the bacon fat and cook until soft and golden, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add cabbage: Toss in the chopped cabbage, stirring well to coat it in the bacon fat and onions.
- Season and cook: Sprinkle with salt, pepper, and red pepper flakes if using. Cover the skillet and cook, stirring occasionally, for 8–10 minutes until the cabbage is tender but slightly crisp.
- Combine and serve: Stir the cooked bacon back into the skillet. Taste and adjust seasoning if needed. Serve hot.
Description
This dish offers a perfect balance of textures and flavors: soft yet slightly crisp cabbage, sweet onions, pungent garlic, and savory, crispy bacon. The combination creates a rich, comforting side dish that works with breakfast, lunch, or dinner. Its simplicity makes it an everyday favorite, yet the flavors are robust enough to impress anyone at the table.
Tips
- For extra flavor, add a splash of apple cider vinegar or lemon juice at the end.
- You can swap bacon with smoked sausage or pancetta for variation.
- Avoid overcooking the cabbage; it should remain slightly crisp, not mushy.
- For a vegetarian version, use olive oil or butter instead of bacon.
Corrections / Common Mistakes
- Too much liquid: Make sure to cook the cabbage uncovered toward the end to prevent it from steaming and getting soggy.
- Undercooked onions: Fry the onions until golden for sweetness; raw onions can taste harsh.
- Skipping seasoning: Salt and pepper are essential; bacon alone won’t fully season the cabbage.
Enjoy
Serve your fried cabbage warm alongside eggs, roasted meats, or cornbread for a hearty, delicious meal. Its smoky, garlicky aroma will make it a favorite on your dinner table.
