Fried Cabbage Bacon Onions (Printable Version)

Tender cabbage sautéed with bacon and onion—a cozy side perfect for Southern-inspired meals.

# What You'll Need:

→ Meats

01 - 6 slices bacon

→ Vegetables

02 - 1 medium head green cabbage, cored and chopped (about 6 cups)
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced

→ Seasonings

05 - 1 teaspoon salt, or to taste
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon smoked paprika (optional)
08 - Pinch of red pepper flakes (optional, for heat)

→ Fats

09 - 1 tablespoon unsalted butter (optional, for extra richness)

# How-To Steps:

01 - In a large skillet or Dutch oven over medium heat, cook bacon until crisp, 6 to 8 minutes. Transfer bacon to a plate lined with paper towels. Reserve 2 tablespoons bacon fat in the pan and discard any remaining fat.
02 - Add sliced onions to the skillet and cook in the reserved bacon fat over medium heat for 3 to 4 minutes until translucent and just beginning to caramelize. Stir in minced garlic and cook for another minute.
03 - Stir in cored, chopped cabbage. Sauté, turning frequently, until cabbage softens and reduces in volume, about 8 to 10 minutes.
04 - Sprinkle in salt, black pepper, smoked paprika, and red pepper flakes if using. Mix well. Crumble the cooked bacon and return it to the skillet. For added richness, add butter if desired.
05 - Continue to cook, stirring occasionally, until cabbage is tender and edges are lightly browned, about 4 to 5 minutes. Taste and adjust seasonings as needed.
06 - Serve hot as a side or main dish. Accompany with crusty bread if desired.

# Expert Advice:

01 -
  • The bacon fat gives everything an incredible smokiness you’d never want to skip, no matter what other recipes say.
  • Every time I make it, people unexpectedly go back for seconds—even those who claim they don’t like cabbage.
02 -
  • Don’t rush the cabbage—if it’s crowded and undercooked, it’s just limp and bland instead of sweet and golden.
  • Letting onions get lightly caramelized before adding the cabbage changes the entire depth of flavor—it’s worth the patience.
03 -
  • Chop cabbage with a sharp knife so the pieces cook evenly and don’t bruise.
  • Reserve a little bacon to sprinkle on top just before serving—it adds texture and a big punch of flavor.
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