A classic Southern favorite, fried cabbage and bacon adds a hearty, comforting taste to any dish. This dish, which is straightforward but incredibly satisfying, perfectly balances taste and texture by combining tender, caramelized cabbage with crispy, smoky bacon. It’s the type of recipe that makes everyone assemble around the table with ravenous appetites and fills your kitchen with an enticing aroma.
What makes this recipe so special to me?
First of all, making it only takes a few common ingredients and is quick and simple. Cooking cabbage with bacon is nearly infallible and consistently produces a hearty, flavorful meal, regardless of your level of cooking experience. It’s also very adaptable; you can use it as a side dish for grilled pork chops, sausage, or fried chicken, or you can use it as a filling vegetarian dish by substituting smoky tempeh or mushrooms for the bacon.
There are countless serving suggestions.
Traditional Southern sides like buttery cornbread, creamy mashed potatoes, or even just a bowl of steamed rice go well with fried cabbage and bacon. A dash of apple cider vinegar or a squeeze of fresh lemon juice adds a delightful tang that balances the dish’s richness. For a little spiciness, some people also enjoy adding crushed red pepper flakes.
This dish is easy to freeze and store.
For up to three or four days, leftovers can be stored in the refrigerator in an airtight container. Warm through by gently reheating in the microwave or on the stovetop. Allow the cabbage to cool fully before storing it in freezer-safe containers for up to two months. Before reheating, let it thaw overnight in the refrigerator.
To enhance the flavors,
experiment with adding bell peppers, onions, or garlic. For a smoky, savory twist, you can also use turkey bacon or smoked sausage in place of bacon, or you can make it vegetarian by adding smoked tofu or mushrooms. Fried cabbage and bacon is a hearty classic that never goes wrong, no matter how you alter it!
Fried Bacon and Cabbage
Ingredients
Method
- In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon pieces and set aside, leaving the rendered bacon fat in the pan.
- Add the sliced onion to the bacon fat and vegetable oil. Cook until the onions become soft and translucent, about 5 minutes.
- Add the chopped cabbage to the pan. Stir well to coat it in the oil and bacon fat. Cook over medium heat, stirring occasionally, until the cabbage is tender and slightly browned, about 15-20 minutes.
- Pour in the distilled vinegar and stir well. Season with salt and pepper to taste. Let cook for another 2-3 minutes, allowing the vinegar to slightly reduce and infuse the cabbage.
- Stir the cooked bacon back into the cabbage mixture. Adjust seasoning if needed.
- Serve hot as a comforting Southern side dish.
- Enjoy!
Ann Bennett is a retired Chef, freelance writer, recipe developer, and cookbook author. Originally from North America and now based in the United Kingdom, she is the creator of the award-winning blog “The English Kitchen.” Her work focuses on debunking the myths of English cookery by adding a unique North American spin to traditional recipes.
