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. 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 bacon. Cook it in a large skillet until it is golden brown and crispy.
Note: If you make this recipe with turkey (or beef) bacon to be biblically clean like I now do, you may need to add additional oil/fat as alternative bacons are very lean. See this post: How to Make Crispy 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 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 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!
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.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Country Fried Cabbage with Bacon
Ingredients
- 1/2 of a large head of cabbage, or a whole head if it is small
- 4 slices bacon, diced (* See note)
- 1/2 teaspoon sea salt
- 1/2 teaspoon 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 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.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork
Love it!
We add brown sugar at the very end