You really can’t get any easier or delicious than this Fried Cabbage with bacon recipe!
The other day I shared a post on Instagram about making fried cabbage with bacon. I then 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, 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 sauteing some diced bacon. Cook it in a large skillet 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.
Note: If you don’t eat bacon, or don’t want bacon, you can use a couple tablespoons of butter, ghee or your favorite cooking oil. None of them will match the flavor you will get with bacon though.
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, is according to 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!
I love serving fried cabbage with some pan-fried Bratwurst instead of sauerkraut, or paired with some pork chops…or frankly any dish! You really don’t need an excuse to make Country Fried Cabbage. Just make it! You’ll thank me.
Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!
Country Fried Cabbage with Bacon
You can't get any more easy or delicious than this!
Ingredients
- 1/2 of a large head of cabbage, or a whole head if it is small
- 4 slices bacon, diced
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- To begin, cook your 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, is according to 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
If you don’t eat bacon, or don’t want bacon, you can use a couple tablespoons of butter, ghee or your favorite cooking oil. None of them will match the flavor you will get with bacon though.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 486mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This recipe was shared in Meal Plan Monday.
We add brown sugar at the very end