This easy Fried Cabbage with Bacon & Onions is salty, smoky, tangy, and sweet. It is a very popular side to make for the Irish holiday, St. Patrick’s Day, but I love to make it year round. It is so simple & tasty!

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Overhead image of fried cabbage with bacon & onions in black pot.

This southern fried cabbage is a delicious and hearty side dish, like my Balsamic Glaze Brussel Sprouts or Arugula and Goat Cheese Salad.

I also love this Smoked Sausage and Fried Cabbage recipe for a heartier dish.

Why You’ll Love This Recipe

  • Simple ingredients – You likely have most of these ingredients already in your refrigerator and pantry.
  • Loaded with bacon – This recipe is heavy on the bacon. Frying the vegetables in the bacon fat gives them a rich smoky flavor.
  • Sweet & tangy – The honey brings out the natural sweetness of the onions and contrasts the apple cider vinegar nicely. 
  • Crisp cabbage – The cabbage is only cooked for about 10 minutes so it does not become mushy and maintains a nice texture. 
  • Easy side dish – This recipe is the perfect accompaniment to any protein. 
  • Great for St. Patrick’s Day – This dish is very popular to make for St. Patty’s Day. 

Ingredients & Substitutions

Overhead image of ingredients needed to make fried cabbage with bacon & onion.
  • Honey: Substitute brown sugar or granulated sugar. 
  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Fried Cabbage with Bacon & Onions

Quick Overview

  • Fry the bacon.
  • Sauté the onions. 
  • Fry the cabbage and serve hot.

Step by Step Instructions

A 6 photo collage showing the assembly of fried cabbage with bacon & onion.

Step 1: In a large dutch oven or skillet on medium low heat, fry the bacon until the fat has rendered and it is crispy.

Step 2: Remove the bacon and set aside. Do not discard the grease.

Step 3: Turn the heat to medium and add the onions, honey, and about 1/2 teaspoon of the salt.

Step 4: Sauté for about 15 minutes or until brown.

Step 5: Add the cabbage and stir in the remaining salt, pepper, and paprika.

Step 6: Sauté for about 10 minutes until softened to your liking. Stir in the garlic, vinegar, and bacon. Cook for an additional 2-3 minutes.

Be sure to not drain the bacon grease. This will be used to fry the onions and cabbage.

The onion should have a deep golden brown color.

Recipe Serving Suggestions

Here are some of my favorite proteins to serve fried cabbage with:

Expert Tips & Variations

  • Don’t drain the bacon grease. There is no additional oil in this recipe because everything is fried in the bacon drippings. 
  • Brown the onions. The onion should develop lots of color. This adds so much flavor to the dish. 
  • Use smoked paprika. Plain paprika lacks flavor. Smoked paprika will enhance the smokiness of the bacon.
  • Do not overcook the cabbage. I find the texture is much better when the cabbage is still a little crispy. If you prefer it softer, continue cooking until it reaches desired tenderness. 
Up close image of fried cabbage with bacon & onion.

Recipe FAQs

Is fried cabbage good for you?

Yes, it is a great source of fiber.

How do you cut cabbage for frying?

I prefer to chop it into large squares instead of slicing it. Start by quartering the head. Remove the core from each quarter. Place the quarter cut side down. Make about 1 inch cuts in both directions to form squares.

Should you blanch cabbage before frying?

No. It will be overcooked and mushy. There is no need to blanch it.

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If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

Fried Cabbage with Bacon & Onions

5 from 50 votes
This easy Fried Cabbage with Bacon & Onions is salty, smoky, tangy, and sweet. It is a very popular side to make for the Irish holiday, St. Patrick’s Day, but I love to make it year round. It is so simple & tasty!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

  • 7-8 slices bacon, diced
  • 2 yellow onions, sliced thinly
  • 1 Tablespoon honey*
  • 1 1/2 teaspoon Morton kosher salt, divided*
  • 1 large head cabbage, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 6 cloves garlic, minced
  • 1 Tablespoon apple cider vinegar

Instructions 

  • In a large dutch oven or skillet on medium low heat, fry the bacon until the fat has rendered and it is crispy.
  • Remove the bacon and set aside. Do not discard the grease.
  • Turn the heat to medium and add the onions, honey, and about 1/2 teaspoon of the salt.
  • Sauté for about 15 minutes or until brown.
  • Add the cabbage and stir in the remaining salt, pepper, and paprika.
  • Sauté for about 10 minutes until softened to your liking. Stir in the garlic, vinegar, and bacon. Cook for an additional 2-3 minutes.
Did you make this recipe? Leave a comment below!

Notes

  • Honey: Substitute brown sugar or granulated sugar.
  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Don’t drain the bacon grease. There is no additional oil in this recipe because everything is fried in the bacon drippings. 
  • Brown the onions. The onion should develop lots of color. This adds so much flavor to the dish. 
  • Use smoked paprika. Plain paprika lacks flavor. Smoked paprika will enhance the smokiness of the bacon.
  • Do not overcook the cabbage. I find the texture is much better when the cabbage is still a little crispy. If you prefer it softer, continue cooking until it reaches desired tenderness.
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Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 576mg | Fiber: 3g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 50 votes (47 ratings without comment)

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Recipe Rating




4 Comments

  1. Paul M says:

    5 stars
    This recipe is as amazing as it is simple. Once the fat was rendered from the bacon (I used 9 thin slices), I turned the heat up to medium to speed things up. Based on experience with similar recipes, I used 2 tbsp of honey and vinegar and about 3/4 tsp pf paprika (just my preference). I also found that the cabbage needed much more than 15 min. Altogether it took me about 90 min to make this, but I would make this again in a heartbeat.

  2. Jessica Formicola says:

    5 stars
    This is the best fried cabbage I’ve ever made! The bacon totally took it over the top- even the kids loved it!

  3. Penny says:

    5 stars
    Your recipes look so delicious and Iโ€™ve been trying to eat healthy so these look healthy in addition to yummy !!

    1. Brianna May says:

      Thank you Penny!! ๐Ÿ™‚