Fried Cabbage with Bacon
This fried cabbage with bacon is a quick Southern-inspired side dish full of smoky, savory flavor. Tender cabbage, crispy bacon, and sautéed onions come together in one pan for an easy addition to almost any meal.
Servings 2 Servings
Calories 146kcal
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
Serving: 1Cup | Calories: 146kcal | Carbohydrates: 9g | Protein: 8g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 165mg | Potassium: 892mg | Fiber: 12g | Sugar: 17g | Vitamin A: 569IU | Vitamin C: 170mg | Calcium: 197mg | Iron: 2mg