Fried Cabbage With Bacon, Garlic & Onion

Here’s a detailed recipe for Fried Cabbage with Bacon, Garlic & Onion a classic, flavorful dish that’s simple yet delicious.

1 medium head of green cabbage (about 2 pounds), cored and sliced into thin strips
6 to 8 slices of bacon (about 6 ounces), chopped
1 large onion, thinly sliced
3 to 4 cloves garlic, minced
2 tablespoons olive oil or bacon grease (optional, if needed)
Salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
Fresh parsley or chives, chopped (optional, for garnish)

Wash and slice the cabbage: Remove the outer leaves if damaged. Cut the cabbage into quarters, remove the core, then slice it thinly across the grain into strips about 1/2 inch wide.
Chop the bacon into bite-sized pieces.
Slice the onion thinly.
Mince the garlic cloves finely.

Place your skillet over medium heat.
Add the chopped bacon to the cold skillet (this helps the fat render slowly).
Cook the bacon, stirring occasionally, until it’s crispy and browned, about 6-8 minutes.
Using a slotted spoon, remove the bacon pieces and place them on a paper towel-lined plate to drain.
Leave the rendered bacon fat in the pan. If there’s less than 2 tablespoons of fat, add a tablespoon or two of olive oil or butter.

Add the sliced onions to the hot bacon fat.
Cook for about 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant (don’t let it burn).

Increase the heat to medium-high.
Add the sliced cabbage to the skillet. It might look like a lot, but it will quickly shrink as it cooks.
Stir to combine everything well.
Season with salt, pepper, and crushed red pepper flakes (if using).
Cook the cabbage, stirring occasionally, for about 10-15 minutes or until it’s tender and starting to caramelize around the edges. If the pan gets dry or things start to stick, add a splash of water or broth to help steam and soften the cabbage.

Once the cabbage is tender and lightly browned, stir the cooked bacon back into the skillet.
Taste and adjust seasoning as needed.
Optionally, sprinkle chopped fresh parsley or chives on top for a burst of freshness.

Serve hot as a side dish with grilled meats, fried chicken, pork chops, or even with eggs for breakfast.
It also works well as a simple vegetarian meal if you skip the bacon and use olive oil.

If you prefer a milder cabbage flavor, rinse the sliced cabbage in cold water and drain before cooking.
For extra smoky flavor, add a dash of smoked paprika.
Leftovers can be refrigerated and gently reheated the next day; the flavors often deepen overnight.

Fried Cabbage with Bacon, Garlic & Onion