Fried Cabbage Recipe

Ingredients

• 6 slices, choppedbacon
• 1, dicedonion
• 2 cloves, minced or choppedgarlic
• 1 head, cored and slicedgreen cabbage (or red cabbage)
• 1 teaspoonchicken bouillon (or seasoned salt)
• 1 pinch, to tastesalt
• 1 pinch, to tastepepper
• 1/2 teaspoononion powder
• 1/2 teaspoongarlic powder
• 1/4 teaspoonCajun seasoning (or smoky paprika)

Instructions

1. 1

   Cook the bacon

   Cook the chopped bacon in a large frying pan over medium heat until crisp. Use a slotted spoon to transfer it to a plate, leaving the bacon drippings in the pan.

2. 2

   Cook onion and garlic

   Sauté the diced onion in the bacon drippings until caramelised, about 8 minutes. Add the garlic and cook for 30 seconds, until fragrant.

3. 3

   Cook the cabbage

   Stir in the cabbage and cook for a further 8 minutes, stirring occasionally. Season with the chicken bouillon, onion powder, garlic powder, salt, pepper and Cajun seasoning or smoky paprika.

4. 4

   Stir in bacon

   Mix the cooked bacon into the cabbage and heat it through, then serve.

What is fried cabbage?

Fried cabbage is a home-style American dish in which cabbage is cooked in a frying pan with savoury additions. This version builds its flavour from bacon drippings, softened onion and a blend of seasonings.

The cabbage cooks in the same pan as the bacon and onion, so the ingredients come together without a separate sauce. Serve it as a side or enjoy a portion on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 74 calories, 4g protein, 17g carbs, 0g fat.

The cabbage supplies most of the carbohydrate, while bacon contributes protein and fat; onion adds a smaller amount of carbohydrate. To balance the plate, serve a portion alongside a separate protein and another vegetable.

Choosing the cabbage

Green cabbage: Core it and slice it before cooking so the pieces soften evenly in the pan.

Red cabbage: The recipe also allows red cabbage; prepare it in the same way, cored and sliced.

Build flavour in the pan

Bacon drippings: Leave these in the pan after lifting out the crisp bacon; they become the cooking fat for the onion and cabbage.

Onion and garlic: Give the onion about 8 minutes to caramelise before adding the garlic for its brief 30-second cook. This timing lets the onion soften while keeping the garlic from cooking for the full time.

Season to taste

Bouillon and powders: Chicken bouillon, onion powder and garlic powder season the cabbage throughout. Seasoned salt can stand in for the bouillon, as suggested in the ingredient list.

Cajun seasoning: Use the listed Cajun seasoning or smoky paprika, then adjust the pinch of salt and pepper to taste.

Look for tender cabbage

Stir the cabbage occasionally as it cooks for 8 minutes, helping it cook through in the bacon drippings. The finished cabbage should be softened but still hold its sliced shape.

The bacon goes back into the pan at the end, just long enough to warm through. This keeps it from spending the whole cabbage-cooking time in the pan.

Plan the timing

The recipe gives a total time of 25 minutes. Cook the bacon first, then use the same pan for the onion, garlic and cabbage.

Have the cabbage cored and sliced before you start cooking, so it is ready to add as soon as the onion and garlic are done.

Serving ideas

Serve the cabbage warm as a side alongside a main dish, or bring it to the table as a simple, bacon-flecked main.

For a more substantial plate, pair it with a separate protein or another side that suits your meal.

Recipe notes & tips

• Slice the cabbage before heating the pan so it is ready when the onion has cooked.
• Use a large frying pan to give the cabbage room to cook.
• Keep the bacon drippings in the pan after removing the crisp bacon.
• Stir the cabbage occasionally during its 8-minute cook.
• Taste before adding extra salt, particularly if using seasoned salt instead of bouillon.

Variations

• Use red cabbage: Core and slice it in place of the green cabbage.
• Swap the seasoning: Use smoky paprika instead of Cajun seasoning.
• Use seasoned salt: Choose it instead of the chicken bouillon.
• Adjust the garlic: Mince or chop the cloves, as preferred.
• Serve as a main: Enjoy the cabbage and bacon on their own rather than as a side.

Common mistakes to avoid

• Discarding the drippings: Leave them in the pan to cook the onion and cabbage.
• Adding garlic too early: Add it after the onion has cooked for about 8 minutes, then cook for only 30 seconds.
• Skipping the stirring: Stir occasionally during the cabbage's 8-minute cook so it cooks in the pan evenly.
• Overcooking the bacon in the cabbage: Remove it once crisp and return it only to warm through at the end.
• Over-seasoning: Taste before adding extra salt, especially if using seasoned salt.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a frying pan until hot, stirring occasionally.

Frequently asked questions