This Fried Cabbage With Bacon Onion And Garlic is a simple, comforting side dish that sings with savory bacon, sweet onion, and fragrant garlic—ready in just 30 minutes and impossible to resist.
Why You’ll Love This Recipe
- No oven needed—skillet-only side dish for quick weeknight dinners.
- Ready in under 30 minutes—perfect for busy evenings.
- Budget-friendly comfort food using affordable cabbage and pantry staples.
- Easy-to-make recipe—great for beginner cooks.
- Crowd-pleasing flavors: crispy bacon, tender cabbage, and garlic goodness.
- Customizable heat level—add red pepper flakes for a kick.
- Low-carb, keto-friendly option—ideal for simple, healthy meals.
- One-pan cleanup—minimal dishes, maximum flavor.
Ingredients
- 2 pounds green cabbage, cored and sliced into ½-inch strips
- 6 slices thick-cut bacon, chopped (sub with turkey bacon to lighten)
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil (or use reserved bacon fat)
- ½ teaspoon red pepper flakes (optional, for a touch of heat)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Directions
- Cook the bacon.
Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the fat in the pan. Tip: Save a tablespoon of bacon fat for extra flavor. - Sauté the onion.
Add olive oil (or reserved bacon fat) to the hot skillet. Toss in the sliced onion and cook for 5 minutes, stirring occasionally, until the onion is soft and just beginning to brown. This step builds a sweet base that complements the cabbage. - Add the garlic.
Stir in the minced garlic and cook for 30–45 seconds, just until fragrant—don’t let it burn. Garlic browning can make this side dish bitter, so watch it closely. - Introduce the cabbage.
Pile in the sliced cabbage, seasoning with salt, pepper, and optional sugar or red pepper flakes. Use tongs to toss everything together so the cabbage is coated in the aromatic bacon-onion-garlic mixture. - Press and caramelize.
Spread the cabbage mixture evenly and press down gently with a spatula. Leave it undisturbed for 4–5 minutes to develop golden brown edges, then flip and repeat on the other side. This crispy caramelization adds texture and depth. - Finish with bacon.
Return the reserved crispy bacon pieces to the skillet. Stir to combine and heat through for another 1–2 minutes. Tip: If the skillet looks dry, splash in a tablespoon of water to loosen any browned bits. - Taste and adjust.
Sample a forkful and adjust seasoning—add more salt, pepper, or a pinch of red pepper flakes according to your preference. A small squeeze of lemon or a splash of apple cider vinegar also brightens the flavors. - Garnish and serve.
Transfer to a serving platter and sprinkle with fresh parsley for a pop of color. Serve hot as a side dish alongside grilled chicken, pork chops, or your favorite comfort foods.
Servings & Timing
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Spicy Sriracha Twist: Drizzle Sriracha sauce over the finished cabbage for bold heat.
- Smoky Paprika Kick: Stir in 1 teaspoon smoked paprika with the garlic.
- Vegetarian Version: Omit bacon; use 3 tablespoons extra-virgin olive oil and add smoked tofu cubes.
- Cheesy Upgrade: Sprinkle ½ cup shredded sharp cheddar over the cabbage in the last 2 minutes of cooking.
- Mustard Zing: Stir in 1 tablespoon Dijon mustard just before serving.
- Sweet & Tangy: Add 2 tablespoons apple cider vinegar and 1 tablespoon honey for a sweet-sour balance.
Storage & Reheating
Refrigerator: Store cooled leftover fried cabbage in an airtight container for up to 4 days.
Freezer: Transfer to a freezer-safe bag for up to 3 months; thaw overnight in the fridge.
Reheating: Warm in a skillet over medium heat for 3–4 minutes, tossing occasionally; add a splash of water or oil to revive moisture. Microwave on high in 45-second bursts, stirring in between.
FAQs
Q: Can I use Savoy or Napa cabbage?
A: Absolutely—just adjust cook time by 2–3 minutes since those varieties tend to be more tender.
Q: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free—just check your bacon label for any hidden additives.
Q: How do I keep the cabbage from becoming mushy?
A: Don’t overcrowd the pan—work in batches if needed, and let it caramelize undisturbed for crisp edges.
Q: Can I make this recipe ahead of time?
A: You can cook and refrigerate it a day before—reheat in a skillet to restore texture.
Q: What’s the best bacon to use?
A: Thick-cut bacon delivers more savory fat, but regular-cut or turkey bacon works fine.
Q: Is this dish low-carb?
A: Yes—it averages about 6 net carbs per serving, making it keto- and low-carb–friendly.
Q: Can I add other vegetables?
A: Sure—bell peppers, carrots, or mushrooms pair nicely; add them after onions and cook until tender.
Q: How spicy is it if I use red pepper flakes?
A: With ½ teaspoon, it’s mildly spicy; boost to 1 teaspoon for medium heat or omit entirely for a milder taste.
Conclusion
This Fried Cabbage With Bacon Onion And Garlic ticks all the boxes for simple recipe success—quick prep, pantry-friendly ingredients, and irresistible comfort food flavor. I hope you give this easy-to-make side dish a try and share your tweaks in the comments below. Don’t forget to explore my other easy side dishes and leave a rating if you loved it!
Fried Cabbage With Bacon Onion And Garlic
Ingredients
- 2 pounds green cabbage cored and sliced into ½-inch strips
- 6 slices thick-cut bacon chopped
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil (or use reserved bacon fat)
- ½ teaspoon red pepper flakes optional
- salt and freshly ground black pepper to taste
- 1 teaspoon sugar optional, to balance acidity
- fresh parsley optional, for garnish
Instructions
- Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, then transfer to a paper towel–lined plate, leaving the fat in the pan.
- Add olive oil or reserved bacon fat to the pan and cook sliced onion for 5 minutes until soft and lightly browned.
- Stir in minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it burn.
- Toss in sliced cabbage, season with salt, pepper, optional sugar, and red pepper flakes, then stir to coat evenly.
- Press cabbage down, let it cook undisturbed for 4–5 minutes to brown, then flip and caramelize the other side.
- Add reserved crispy bacon back to the pan, stirring to combine and heat through for 1–2 minutes.
- Taste a bite and adjust salt, pepper, or red pepper flakes as needed; add a splash of vinegar if desired.
- Transfer to a serving dish, sprinkle with fresh parsley, and enjoy hot alongside your favorite main course.
Notes
Nutrition
