Fried Cabbage with Bacon, Onion, and Garlic - A simple Southern-style dish that’s cozy, savory, and surprisingly satisfying

This is one of those recipes that surprised me the first time I made it. I had a head of cabbage sitting in the fridge and no real plan. I also had bacon (always), an onion, and a couple of garlic cloves—and the idea just sort of came together. Now I make it all the time.

If you’ve never had fried cabbage, don’t let the name throw you off. It’s not deep-fried—it’s sautéed slowly in bacon drippings until it gets soft, caramelized, and full of flavor. The bacon gives it a smoky, savory base, and the onions and garlic make it totally addictive. I usually serve it as a side, but honestly, I’ve eaten it straight out of the pan with a fork more than once. No shame.

Ingredients Needed Fo Fried Cabbage :

(Exact amounts are in the recipe card below, but here’s what you’ll need.)

• Bacon – I use about 6 slices. Chop them up before cooking.

• Onion – One big one, diced. Yellow or sweet onion works well.

• Garlic – Two cloves, minced. Fresh really makes a difference here.

• Cabbage – One large head, sliced thin. Remove the core.

• Salt and pepper – Season to taste, but don’t go overboard too early.

• Onion powder, garlic powder, paprika – Just a few basic spices to round things out.

How to Make Fried Cabbage with Bacon :

1. Start with the bacon.
Add the chopped bacon to a big pot or deep skillet and cook it over medium-high heat. Stir it now and then, and let it cook until it’s crispy—about 10 minutes. You want those golden little pieces and the rendered fat, because that’s what gives the cabbage flavor.

2. Add the onion and garlic.
Once the bacon’s crispy, toss in your diced onion and minced garlic. Let them cook together for another 10 minutes or so. The onion should get soft and slightly browned—it really builds the flavor base here.

3. Time for the cabbage.
Now add the sliced cabbage. At first, it’ll look like way too much. It’s not. It cooks down a lot. Give it a good stir to coat it in the bacon and onion mixture. Let it cook uncovered for about 10 minutes, stirring now and then.

4. Season it up.
Add your salt, pepper, onion powder, garlic powder, and a little paprika. Stir well to combine. Don’t stress too much over exact measurements—taste as you go and adjust.

5. Let it simmer.
Turn the heat down low, cover the pot, and let it simmer for about 30 minutes. Stir it every so often so nothing sticks. The cabbage should end up tender, flavorful, and a little sweet from the caramelized onions.

Frequently Asked Questions :

Do I need to use green cabbage?
That’s what I use, but you can try red cabbage or Napa if that’s what you have. Just know the flavor and texture might be slightly different.

What if I don’t eat pork?
No problem—use turkey bacon or even skip the meat and sauté everything in butter or olive oil. It won’t have that smoky flavor, but it’ll still be delicious.

Can I add anything to make it a full meal?
Absolutely. I’ve added sliced kielbasa, smoked sausage, or leftover shredded chicken. It becomes a hearty one-pan meal that way.

Is this a make-ahead dish?
Yes! You can make this earlier in the day or even the day before. Just reheat it gently on the stove or in the microwave. It might taste even better the next day.

How I Like to Serve It :

This cabbage is super versatile. It’s a great side with grilled chicken, pork chops, or even roast beef. I’ve also served it with cornbread and called it dinner. If you want to bulk it up, serve it over rice or mashed potatoes. Comfort food vibes all the way.

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📖 Recipe

Yield: 6

Fried Cabbage with Bacon, Onion, and Garlic

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Fried Cabbage with Bacon, Onion, and Garlic is a savory and satisfying dish packed with smoky, caramelized flavors. Perfect as a side or main dish!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 6 slices bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or to taste
• 1 teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon paprika

Instructions

Place chopped bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes.

Add diced onion and minced garlic. Cook for 10 minutes, stirring frequently, until onions caramelize.

Stir in the sliced cabbage and cook for 10 more minutes, mixing occasionally.

Season with salt, pepper, onion powder, garlic powder, and paprika. Stir to combine.

Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the cabbage is tender.

Did you make this recipe?

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This recipe is one of those simple ones that just works. It doesn’t take a ton of effort, but the payoff is big. It’s hearty, cozy, and full of flavor. If you’ve got cabbage hanging out in your fridge and aren’t sure what to do with it—try this. You might end up like me, making it way more often than you expected.

Let me know if you make it—did you add sausage? Serve it over something? Skip the bacon? I love hearing how you make recipes your own.