Savory Fried Cabbage with Bacon and Onions - A Comforting Classic

Fried cabbage with bacon is a classic comfort dish that’s both simple and surprisingly nourishing. Cabbage is rich in fiber, vitamin C, and antioxidants that support digestion and overall health. Onions and garlic add natural sweetness and depth while offering immune-boosting compounds. Bacon brings savory richness and satisfying texture, and when used thoughtfully, it enhances the dish without overpowering it. Together, these humble ingredients transform into a warm, balanced side or main that feels hearty, comforting, and deeply flavorful.

Yield:
4 servings

Ingredients:

6 slices bacon, chopped into bite-sized pieces
1 large onion, chopped
3 cloves garlic, minced
1 medium head cabbage, chopped
Salt and black pepper, to taste
1 tablespoon apple cider vinegar (optional)
Fresh parsley, chopped (optional, for garnish)

Instructions:

Prepare the Ingredients:

Chop the bacon into small pieces, dice the onion, mince the garlic, and chop the cabbage into bite-sized pieces.
Personal Tip: Having everything prepped before you start cooking makes the process smooth and helps prevent overcooking any step.

Cook the Bacon:

In a large skillet over medium heat, add the chopped bacon and cook slowly until crispy, about 5–7 minutes. Use a slotted spoon to remove the bacon bits and set them aside, leaving the rendered bacon grease in the skillet.
Personal Tip: Let the bacon cook gently rather than rushing it—this creates crisp pieces without turning them hard or bitter.

Cook the Onions:

Add the chopped onion directly to the bacon grease and sauté for about 5 minutes, stirring occasionally, until soft and translucent.
Personal Tip: Cooking onions slowly in bacon fat brings out their natural sweetness and builds a rich base flavor for the dish.

Add the Garlic:

Stir in the minced garlic and cook for 1–2 minutes, just until fragrant.
Personal Tip: Garlic burns quickly, so keep it moving and move on as soon as it smells warm and savory.

Cook the Cabbage:

Add the chopped cabbage to the skillet and toss to coat it in the bacon fat, onions, and garlic. Cook for 10–15 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized.
Personal Tip: Avoid over-stirring—letting the cabbage sit against the pan allows the edges to caramelize and develop deeper flavor.

Season and Finish:

Season with salt and black pepper to taste. If using, drizzle in the apple cider vinegar and stir gently. Add the reserved bacon bits back to the skillet and cook for another 2–3 minutes until everything is well combined.
Personal Tip: The vinegar shouldn’t taste sharp—just enough to brighten and balance the richness of the bacon.

Serve:

Transfer the fried cabbage to a serving dish and garnish with chopped fresh parsley if desired. Serve warm as a side or a simple main.
Personal Tip: This dish pairs beautifully with pork chops, sausage, or roast chicken, and it reheats well for leftovers.

Nutritional Information (Per Serving):