If You Can’t Smell the Bacon… You’re Doing It Wrong
Alright friend, grab a chair and let me tell you: Southern fried cabbage is basically in my DNA. I grew up thinking cabbage was only for New Year’s or, if Dad was in charge, some mystery stew—but then my auntie (the fun one) started making her fried cabbage with these beautiful crispy bacon bits and, I kid you not, even our picky cousin would sneak seconds. Fast forward, I found myself making this late at night after a ballgame because, honestly, it’s quick, low-carb, and hugs you from the inside out. And also, bacon. Always bacon. (Don’t be fooled—one time I tried turkey bacon, but you’ll see my thoughts on that in the notes below!)
Why Make This and Not Just Order Takeout?
I make this when I want soul food vibes but I’m also pretending to be healthy (because hey, cabbage is a vegetable, right?). My family goes crazy for this—especially when I toss in a pinch of smoked paprika. And like, when the stores run out of actual greens before the holidays, fried cabbage saves the day. It’s forgiving, wildly flavorful, and so lazy-cook-friendly it’ll make you almost feel guilty. Wait, not guilty—proud! Actually, just hungry.
What You’ll Need—And a Few Swaps
- 1 medium head green cabbage (about 2 pounds), cored and chopped. Sometimes I sneak in a handful of shredded brussels sprouts if that’s what I grabbed by mistake—no one ever notices.
- 5 slices thick-cut bacon, chopped. My grandmother always insisted on some fancy hickory smoked kind, but regular ol’ store brand’ll do just fine.
- 1 yellow onion, diced (red onion works but it changes the vibe, just sayin’)
- 2 cloves garlic, minced. Or cheat with 1 heaping teaspoon jarred garlic—I’ve done it too many times to count.
- 1 teaspoon kosher salt. Give or take, depending on how salty your bacon gets.
- 1/2 teaspoon black pepper (cracked if you’re feeling extra, ground if you’re in a hurry)
- 1/2 teaspoon smoked paprika (optional, but wow does this make it fancy-shmancy)
- 1/2 teaspoon apple cider vinegar (for a little zing; white vinegar will work in a pinch)
- 1/4 teaspoon crushed red pepper flakes (skip if your crowd doesn’t like heat)
How to Cook It—Real Talk
- Fry the bacon in a big ol’ skillet (I like cast iron, but any heavy pan works) over medium heat. Let it get crispy and brown—this smells so good it’s unfair. Scoop the bacon out with a slotted spoon, and leave most of the drippings in the pan. Okay, sometimes I take a little taste here, chef’s treat.
- Add in your diced onion. Cook till it’s soft and kinda golden, which for me is about 5–7 minutes. Garlic joins the party next; stir it in for a quick 30 seconds just ’til it’s fragrant (but don’t burn it—I’ve done that, not tasty).
- Now, pile in your cabbage. It will look like way too much for the pan. Don’t panic. It wilts down faster than you’d think. Stir it all around, coating with those lovely bacon drippings and sautéed bits—this is the part where it starts to look a bit weird. Give it about 8–12 minutes, stirring now and then, ’til the cabbage is tender but not sad and mushy. Unless you like it that way, which, y’know, no judgment.
- Sprinkle in salt, pepper, paprika, and red pepper flakes. Give it a stir, then splash that apple cider vinegar on. The vinegar wakes up the flavors. Taste and adjust—you’re in charge!
- Turn off the heat, fold the crispy bacon back in, and toss everything one more time so the bacon gets re-acquainted with its old friends. Serve warm (or sneak a forkful straight from the pan—I always do).
Notes from My Cabbage Experiments
- One time I tried using turkey bacon as a “healthy swap,” but honestly, it just doesn’t bring that same smoky punch. Regular bacon or nothing, in my book.
- If your cabbage releases a TON of water (it sometimes does!), just turn the heat up and let it cook off uncovered. Actually, I think some moisture is nice because it softens the cabbage—nobody wants crunchy surprise bites.
- Tried adding carrots once, and it turned the whole thing sweet. Not my favorite, but you do you.
How I’ve Botched and Improved This Recipe (a.k.a. Variations)
- I’ve swapped in smoked sausage slices for bacon. Good, but not as savory. Andouille is solid, but go easy or it overpowers everything.
- If you’re after extra veggies, bell pepper strips or a handful of shredded carrots jumble in nicely. Though once, I tossed in kale and Dad staged a small revolt (too bitter, apparently).
- I tried coconut oil once when the bacon ran out—yeah, don’t do that. Just not the same. Butter works way better as a stand-in if needed.
Do I Really Need a Cast Iron Skillet?
Honestly, I love cast iron for the browned bits, but any big, heavy-bottomed skillet will do. I’ve done it in a nonstick pan when the cast iron was in the sink—still delicious, just watch the heat.
Can You Save This for Lunch Tomorrow?
Oh yes. Store any leftovers in a covered container in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day! If it gets a bit watery, just reheat in the skillet and it’ll perk right up.
How to Serve (Other Than Right off the Spoon)
I love it beside crispy-skinned chicken thighs or simple baked fish. Also goes weirdly well as a burger topping, not gonna lie. At family gatherings, we plop it right in the middle of the table and dig in with whatever we’ve got—one time my uncle dolloped hot sauce on top and swore it was “the new way” (bless him).
What I Wish I Knew (Pro Tips Learnt the Hard Way)
- Don’t rush the bacon—take your time and let it get crispy. I once pulled it early and got sad, floppy bits.
- Keep stirring the cabbage, but don’t harass it—if you stir it too much, it steams instead of fries. Learned that form a late-night misadventure.
Questions People Ask Me (and My Real Answers)
- Can I make this vegetarian? Sure, skip the bacon and use olive oil or butter, but you’ll need a pinch more salt. Add some smoked paprika for a bit of missing smokiness.
- Can I freeze it? Technically yes, but it gets kind of soggy when thawed. I wouldn’t bother—you’ll eat it all anyway.
- How do I stop it from getting mushy? Don’t cook it to death! Keep an eye on it; tender-crisp is what you want. (Though, honest confession, sometimes I forget and go overboard, and it’s still pretty tasty.)
- Can I use red cabbage? You can, but the color is wild and it’s a little tougher. Still works fine in a pinch.
Oh, and for no reason at all: once my kid asked if we could put ketchup on this. I said no, but if you try it, let me know how it turns out—I’m cautiously (okay, not at all) optimistic.
Ingredients
- 1 medium head green cabbage (about 2 pounds), cored and chopped
- 5 slices thick-cut bacon, chopped
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes
Instructions
-
1Fry the bacon in a big ol’ skillet (I like cast iron, but any heavy pan works) over medium heat. Let it get crispy and brown—this smells so good it’s unfair. Scoop the bacon out with a slotted spoon, and leave most of the drippings in the pan. Okay, sometimes I take a little taste here, chef’s treat.
-
2Add in your diced onion. Cook till it’s soft and kinda golden, which for me is about 5–7 minutes. Garlic joins the party next; stir it in for a quick 30 seconds just ’til it’s fragrant (but don’t burn it—I’ve done that, not tasty).
-
3Now, pile in your cabbage. It will look like way too much for the pan. Don’t panic. It wilts down faster than you’d think. Stir it all around, coating with those lovely bacon drippings and sautéed bits—this is the part where it starts to look a bit weird. Give it about 8–12 minutes, stirring now and then, ’til the cabbage is tender but not sad and mushy. Unless you like it that way, which, y’know, no judgment.
-
4Sprinkle in salt, pepper, paprika, and red pepper flakes. Give it a stir, then splash that apple cider vinegar on. The vinegar wakes up the flavors. Taste and adjust—you’re in charge!
-
5Turn off the heat, fold the crispy bacon back in, and toss everything one more time so the bacon gets re-acquainted with its old friends. Serve warm (or sneak a forkful straight from the pan—I always do).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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