Fried Cabbage Bacon Onions (Print View)

Smoky bacon, golden onions, and tender cabbage meld for a comforting Southern-inspired dish.

# Components:

→ 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)

# Directions:

01 - In a large skillet or Dutch oven over medium heat, cook the bacon until crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with paper towels. Reserve 2 tablespoons of bacon fat in the pan; discard any excess.
02 - Add sliced onion to the skillet and sauté in reserved bacon fat over medium heat until translucent and just starting to caramelize, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Add the chopped cabbage to the pan. Sauté, turning frequently, until the cabbage begins to soften and cook down, about 8 to 10 minutes.
04 - Season cabbage and onions with salt, black pepper, smoked paprika, and red pepper flakes if desired. Stir well to combine.
05 - Crumble the cooked bacon and add it back to the skillet. If using, add unsalted butter for extra richness.
06 - Continue to cook until the cabbage is tender and the edges are lightly browned, about 4 to 5 minutes. Adjust seasoning to taste.
07 - Serve hot as a side dish or main course with crusty bread if desired.

# Expert Advice:

01 -
  • This dish is my go-to for turning humble cabbage into something everyone actually fights over.
  • It’s one skillet, fast enough for a weeknight, and reheats like a dream—trust me, leftovers won’t last long.
02 -
  • If your cabbage steams instead of browns, it means the pan’s too crowded—cook in batches or use the biggest skillet you have.
  • Adding the bacon back at the end keeps it crispy instead of soggy, which I learned after impatiently mixing it in too soon.
03 -
  • Let the onions caramelize until deeply golden—you’ll notice the sweetness in the finished dish.
  • A small sprinkle of smoked paprika balances the smokiness if your bacon is mild.
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