You really can’t get any easier, or delicious, than this Fried Cabbage with Beef Bacon recipe!
The other day I shared a post on Instagram about making fried cabbage with bacon. Then, I had several people ask me exactly how I make it. So, here you go!
Now this recipe is extremely flexible. You can make more or less cabbage and use more or less bacon. You could even use no bacon if you really wanted to go that route…though, I personally don’t recommend it.
This all begins with sautéing some diced beef bacon. Cook it in a large skillet until it is golden brown and crispy. If your beef bacon is very lean, you may need to adda little ghee or butter to the pan. You could also make this with turkey bacon.
While it is cooking, slice a half of a head of cabbage, or the whole head if it is small.
When the bacon is cooked, scoop it out onto a plate lined with paper towels. Set it aside for later.
Toss the sliced cabbage into the skillet. Add some salt and pepper and stir the cabbage to coat it in the beef bacon drippings.
Cover the skillet and cook the cabbage on low heat until the steam has softened the cabbage.
Low and slow is the key to making this dish. Just like when you cook onions low and slow to caramelize them, cabbage will also caramelize.
Occasionally turn the cabbage over as it cooks. The less you stir it, the more it will caramelize.
Cook it until it is soften and golden brown in spots. How caramelized it is will depend on your preference. When it is almost done, remove the lid and cook uncovered to allow the moisture in the pan to evaporate.
Add the beef bacon back into the skillet and enjoy this tasty side dish!
I love serving fried cabbage with some pan-fried Bratwurst instead of sauerkraut. You really don’t need an excuse to make Country Fried Cabbage. Just make it! You’ll thank me.
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Country Fried Cabbage with Beef Bacon
Ingredients
- ½ of a large head of cabbage, or a whole head if it is small
- 4 slices beef bacon, diced (* See note)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- To begin, cook your beef bacon in a large skillet (that has a lid) until it is golden brown and crispy.
- While it is cooking, slice a half of a head of cabbage, or the whole head if it is small.
- When the bacon is cooked, scoop it out onto a plate lined with paper towels. Set it aside for later.
- Toss the sliced cabbage into the skillet. Add some salt and pepper and stir the cabbage to coat it in the bacon drippings.
- Cover the skillet and cook the cabbage on low heat until the steam has softened the cabbage.
- Low and slow is the key to making this dish. Just like when you cook onions low and slow to caramelize them, cabbage will also caramelize.
- Occasionally turn the cabbage over as it cooks. The less you stir it, the more it will caramelize.
- Cook it until it is soften and golden brown in spots. How caramelized it is will depend on your preference. When it is almost done, remove the lid and cook uncovered to allow the moisture in the pan to evaporate.
- Add the bacon back into the skillet and enjoy this tasty side dish!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Love it!
We add brown sugar at the very end