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!
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.
Table of Contents
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
- 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
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:
- Oven Baked Spiral Ham
- The Best Dutch Pork Chops
- Cast Iron Skillet Boneless Chicken Breast
- Crock-Pot Dr. Pepper Ribs
- Easy Air Fryer Frozen Chicken Breast
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.
Recipe FAQs
Yes, it is a great source of fiber.
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.
No. It will be overcooked and mushy. There is no need to blanch it.
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Fried Cabbage with Bacon & Onions
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely loved this! I’ve never had it before but this is going to be on my meal prep rotation. Thank you!!!!
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.
This is the best fried cabbage I’ve ever made! The bacon totally took it over the top- even the kids loved it!
Your recipes look so delicious and I’ve been trying to eat healthy so these look healthy in addition to yummy !!
Thank you Penny!! 🙂