Craving a side dish that’s crispy, savory, and simple to make? Fried cabbage with bacon brings together tender cabbage and crispy, smoky bacon for a flavor-packed combo. Sautéed with onions, this bacon-fried cabbage recipe becomes a delicious side dish that pairs with just about any meal. It’s a simple, Southern-inspired recipe that’s quick to make and always a favorite.
I ordered fried cabbage as a side at a small Southern restaurant once, and it honestly stayed with me longer than the main dish did. When I got home and started working it out in my own kitchen, I realized it came down to patience and letting the cabbage sit long enough in the bacon fat to really absorb all that flavor. Now I make a full pan every time because a small batch never survives until the next plate.
Side Dish for Any Meal
This fried cabbage with bacon is one of those sides that goes with just about everything. It pairs perfectly with crispy pork chops in an air fryer or tender bites from air fryer steak, and comes together in one pan with barely any cleanup. It is filling, flavorful, and fits right into any meal without you stressing out.
Easy One Pan Recipe for Busy Nights
You only need one skillet and a handful of ingredients to make this work. Simple stuff like bacon, cabbage, and chicken stock is all you need. There is nothing complicated about it. Even on the busiest weeknight, you can have this on the table in no time.
Perfect Way to Use Up Cabbage
If you ever buy a head of cabbage and are not sure what to do with it, this recipe is your answer. It turns a plain vegetable into something really satisfying when cooked down in bacon fat with smoked paprika and onion. A great way to make something delicious out of simple pantry staples.
How To Make Fried Cabbage with Bacon
This fried cabbage with bacon recipe gives you a savory, slightly smoky dish with tender cabbage and crisp bites of bacon. It’s simple to cook and makes a satisfying side or quick meal.
Kitchen Gadgets Needed:
- Large Heavy Skillet: Cooks everything in one pan and holds heat well for even cooking.
- Paper Towels: Drain the cooked bacon so it stays crispy.
- Knife: Chops the cabbage, onion, and bacon into the right sizes.
- Spatula: Stirs everything around and scrapes up the browned bits from the bottom of the pan.
Ingredients Needed:
- Cabbage: The main ingredient that softens and absorbs flavor when cooked.
- Bacon: Adds a smoky, salty taste and crispy texture.
- Yellow Onion: Adds mild sweetness as it cooks down.
- Low-Sodium Chicken Stock: Adds moisture and light savory flavor.
- Salt: Improves the overall taste.
- Freshly Ground Black Pepper: Adds mild heat.
- Smoked Paprika: Gives a smoky flavor to the dish.
- Fresh Parsley (For Garnish): Adds a fresh finish before serving.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO SOUTHERN FRIED CABBAGE RECIPES
First Step: Have Ingredients Ready
Before you turn on the stove, get everything prepped and ready to go. Remove the core from the cabbage and chop it into rough pieces. Dice the onion and cut the bacon strips into small pieces. Chop the fresh parsley for garnish and measure out the chicken stock. Having everything ready makes cooking go a lot faster and smoother.
Second Step: Cook Bacon
Place a large heavy skillet over medium heat. Add the bacon pieces in a single layer and let them cook slowly so they release their fat and turn golden and crisp. Stir every now and then so they brown evenly and do not burn. This should take about 6 to 8 minutes. Once done, use a slotted spoon to move the bacon to a plate lined with paper towels.
Third Step: Onion and Cabbage
Add the diced onion to the same hot skillet with the bacon grease. Cook for about 5 minutes, stirring every minute or so, until the onion softens and turns slightly see-through. Then add the cabbage in batches if you need to. Stir it well so every piece gets coated in the bacon fat. Cook for about 10 to 12 minutes, stirring occasionally, until the cabbage softens and reduces in size.
Fourth Step: Pour in Chicken Stock
Pour the chicken stock into the skillet and scrape the bottom of the pan gently to loosen any browned bits stuck down there. Season everything with salt, pepper, and smoked paprika. Keep cooking for another 5 to 8 minutes depending on how soft you like your cabbage.
Fifth Step: Toss Bacon Back in
Add the crispy bacon back into the skillet and stir everything together so it is all mixed in. Taste it and add more salt or pepper if you think it needs it. Serve it warm straight from the pan with a sprinkle of fresh parsley on top.
Zuzana’s Take and Tips:
The chicken stock step is where I went wrong on the first batch. I added too much, and the whole pan turned soupy, which diluted all the fat-coated flavor the green cabbage had built up during those minutes of cooking in bacon drippings. Another recipe you can make as a side dish is my sauerkraut casserole.
- Do not rush to cook the bacon: Let it cook low and slow, so it releases all its fat and gets really crispy. That fat is what makes the whole dish taste so good; do not drain it out.
- Add cabbage in batches: A whole head of cabbage looks like a lot, but it shrinks down fast. Add it in a few handfuls at a time so it fits in the pan without making a mess.
- Scrape the bottom of the pan: When you pour in the chicken stock, use your spoon to scrape up all the brown bits stuck to the bottom. That stuff is packed with flavor and makes the dish even better.
- Adjust the cook time for texture: If you like your cabbage with a little bite, cook it for less time. If you want it really soft and tender, just let it go a few minutes longer.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
If you do not have bacon, you can use pancetta or diced ham instead. Turkey bacon works too if you want something a little lighter. Keep in mind that swapping the bacon will change the amount of fat left in the pan so you may need to add a little extra olive oil to cook the onion and cabbage.
What To Serve With Bacon Fried Cabbage?
This dish goes great as a side next to baked chicken wings, grilled sausage, or air-fried pork chops. It also works well alongside a baked feta egg on top for a quick breakfast or brunch. A little sugar-free BBQ sauce on the side never hurts either.
How Do I Store Bacon Cabbage Recipe?
Let it cool down completely before storing. Put it in an airtight container and keep it in the fridge for up to 4 days. Reheat it in a skillet over medium heat for the best texture. You can add a tiny splash of water or chicken stock when reheating to keep it from drying out.
Can I Freeze Leftover Fried Cabbage?
Yes, you can freeze it, but the cabbage will be a lot softer after thawing. Put it in a freezer-safe container or bag and freeze for up to one month. Thaw it in the fridge overnight and reheat in a skillet. It will not be as crispy as fresh, but it will still taste good.
More Tasty Ideas for You
Feeling like mixing sweet and savory in your meals? Fried cheese balls are crispy on the outside and melty inside, making them a fun snack or appetizer. Chocolate syrup is perfect for drizzling over desserts or mixing into drinks for a sweet treat.
Chicken soup is warm, simple, and great for any day you want something comforting. These ideas are easy to try and bring variety to your everyday cooking.
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Fried Cabbage with Bacon
Equipment
Ingredients
- 1 Head Green Cabbage small head, about 2 pounds, core removed and roughly chopped
- 5 Strips Bacon cut into small pieces
- 1 Piece Yellow Onion small, diced
- ⅓ Cup Chicken Stock low-sodium
- 1 Pinch Salt to taste
- 1 Pinch Black Pepper to taste
- ¼ teaspoon Smoked Paprika
- Fresh Parsley finely chopped, for garnish
Instructions
- Chop the cabbage, onion, and bacon, then measure the chicken stock and parsley.
- Cook the bacon until crisp, then remove and set aside.
- Sauté the onion, add the cabbage, and cook until softened.
- Pour in the chicken stock, season, and cook 5–8 minutes.
- Stir the bacon back in, adjust seasoning, garnish with parsley, and serve warm.
Notes
- Do not rush to cook the bacon: Let it cook low and slow, so it releases all its fat and gets really crispy. That fat is what makes the whole dish taste so good; do not drain it out.
- Add cabbage in batches: A whole head of cabbage looks like a lot, but it shrinks down fast. Add it in a few handfuls at a time so it fits in the pan without making a mess.
- Scrape the bottom of the pan: When you pour in the chicken stock, use your spoon to scrape up all the brown bits stuck to the bottom. That stuff is packed with flavor and makes the dish even better.
- Adjust the cook time for texture: If you like your cabbage with a little bite, cook it for less time. If you want it really soft and tender, just let it go a few minutes longer.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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more side dishes to try
More side dishes to try can make every meal feel more complete and flavorful. Explore roasted vegetables, fresh salads, grain-based sides, potato dishes, pasta salads, sautéed greens, or warm breads for plenty of easy variety.
