Easy Fried Cabbage

This Easy Fried Cabbage takes simple comfort to the next level. We cook our cabbage and onion directly in the bacon fat, which not only speeds up the cooking process but infuses the cabbage with an amazing savory, smoky flavor. Serve as a side or the main dish and it’s ready in just 30 minutes!

Contents

Why Our Recipe Ingredient Notes Cabbage Must-Knows Variations Serving Suggestions Storage and Reheating Instructions

For more easy cabbage recipes, try our Corned Beef and Cabbage Hash or our Classic Coleslaw.

Why Our Recipe

Budget-friendly ingredients and ready in 30 minutes!
Serve it as a complete meal or use it as a side dish.
A little brown sugar adds a touch of sweetness and caramelization so your cabbage doesn’t end up tasting bitter.

We like to keep things simple and use only salt, pepper, and a bit of smoked paprika to add a subtle, smoky flavor. Brown sugar is optional, but we highly recommend as it adds just the right touch of sweetness and caramelization, ensuring no bitterness from the cabbage. Smoky, thick-cut bacon really makes this dish by adding a crispy texture that perfectly complements the tender cabbage.

Ingredient Notes

Ingredients used for making Fried Cabbage.

Green Cabbage: Looks similar to a head of lettuce, but has a denser leaf with a stronger flavor than iceberg lettuce.
Thick-cut bacon: Thick-cut bacon works best in this recipe so you end up with nice chunks of bacon. Dice before cooking.
Onion: We use yellow onions, but you can use white instead. Or use sweet onions for greater caramelization.
Brown Sugar: Brown sugar ensures that your cabbage won’t have a bitter taste. If you prefer more savory flavors, feel free to leave it out.
Smoked Paprika: This adds a subtle smoky flavor. Regular paprika will work as a substitute, but you won’t get the smoky element.

Cabbage Must-Knows

Be sure to remove the tough core before chopping or shredding. Keep in mind that the cabbage will cook down quite a bit, so don’t be afraid of having an entire pile. Keep an eye on the cabbage to avoid overcooking it. You want it tender with a bit of bite, not mushy. The sweet spot is usually around 7-10 minutes.

Variations

Spice it up: If you like a little heat, sprinkle in some red pepper flakes or drizzle a bit of hot sauce for a fiery kick.

Garlic lovers: Add up to 1 tablespoon of minced garlic when sautéing the onions for added depth of flavor.

Sausage: Instead of bacon, you can also use sausage or even use a combination of both sausage and bacon. Use a nice fatty ground pork sausage so there is plenty of grease for frying the cabbage.