This fried cabbage recipe uses crunchy, savory bacon in combination with pan-fried cabbage, caramelized onions, and seasonings for a quick and easy 40-minute side dish with tons of flavor.
Why this recipe works
This flavorful fried cabbage dish works with cooked, but still crisp cabbage, salty full-bodied bacon, sweet caramelized onions, and a bit of heat from the black pepper, red pepper, and creole seasoning. Fried cabbage is a staple side dish for corned beef, but goes so well with so many main courses!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BACON – We’re using regular bacon for this recipe but you can certainly substitute it for turkey bacon or even vegan bacon if desired. Alternatively, you can cut the bacon out altogether. If omitting the bacon, substitute 2-3 tablespoons of unsalted butter and begin by cooking the onions in the butter; then proceed with the remaining steps. Add additional salt to taste.
CABBAGE – Some heads of cabbage can be quite large so if you can’t fit the entire sliced head into the skillet, focus on getting the softer green pieces and be sure to omit the very thick areas right around the stem of the cabbage. Choose a head of cabbage that is firm without any wilted leaves.
How to Make Fried Cabbage
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook chopped bacon over medium heat in a cast iron or non-stick skillet (about 10 minutes).
- Remove the crisp bacon from pan with a slotted spoon and set aside. Do not drain grease from the pan.
- Add diced onion to the skillet and cook until softened and translucent (about 10 minutes).
- Add sliced cabbage, creole seasoning, pepper, garlic salt, and a pinch of red pepper flakes to the skillet and saute for about 5-8 minutes, until the cabbage is crisp tender.
- Remove from heat and stir the cooked bacon back into the cabbage.
- Garnish with another pinch of red pepper flakes and some chopped parsley.
- Serve immediately.
Frequently Asked Questions & Expert Tips
To store leftovers, place the cooled fried cabbage in an air-tight container kept in the refrigerator for 2-3 days.
Serving Suggestions
Fried cabbage goes well with chicken, pork chops, fish, roast beef, and of course the classic corned beef dish paired with a side of colcannon potatoes.
More Vegetable Side Dish Recipes
- Roasted Asparagus
- Pan Roasted Broccoli
- Crispy Roast Potatoes
- Slow Cooker Balsamic Carrots
- Fried Green Tomatoes
- Spicy Fried Cabbage
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Fried Cabbage
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ lb bacon cut into pieces
- ½ large yellow onion diced, about 1 1/2 cups
- 1 head green cabbage sliced, about 6-8 cups
- ¼ tsp Creole seasoning we use Tony Chacer’s Creole seasoning
- ½ tsp freshly ground black pepper
- ½ tsp garlic salt
- red pepper flakes to taste
- chopped parsley for garnish
Things You’ll Need
Before You Begin
- Stir the cabbage gently when you first add it to the pan as it will probably mound above the top of the cooking skillet. As it begins to cook, it will break down and be easier to stir. Scoop all the way to the bottom of the skillet when stirring to get the onions and bacon grease transferred up to the top. The cabbage will caramelize a bit on the bottom of the pan, too, if you’re using a cast-iron skillet.
- You can add fresh minced garlic if you’d like – add it during the last two minutes of cooking the onions and saute until fragrant.
- You can substitute or add in smoked paprika with the creole/cajun seasoning.
- If omitting the bacon, substitute 2-3 tablespoons of unsalted butter and begin by cooking the onions in the butter; then proceed with the remaining steps. Add additional salt to taste.
Instructions
- Cook chopped bacon over medium heat in a cast iron or non-stick skillet (about 10 minutes).
- Remove the crisp bacon from pan with a slotted spoon and set aside. Do not drain grease from the pan.
- Add diced onion to the skillet and cook until softened and translucent (about 10 minutes)
- Add sliced cabbage, creole seasoning, pepper, garlic salt, and a pinch of red pepper flakes to the skillet and saute for about 5-8 minutes, until the cabbage is crisp tender.
- Remove from heat and stir the cooked bacon back into the cabbage.
- Garnish with another pinch of red pepper flakes and some chopped parsley.
- Serve immediately.
Nutrition
This post originally appeared here on September 19, 2021.
Amanda Davis
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D Fisher says
This recipe was so easy to make. No more boring fried cabbage since I used this way to make it. So delicious!
Rodney says
I loved it. I have a recipe from my Grandmother, but she would cut up 3 or 4 small white potatoes and cook until almost tender and add to the cabbage and cook together and serve while hot!