Fried Cabbage Bacon Onions (Print)

Cabbage coated in bacon and onions for a savory, comforting Southern-inspired side, ready in just 30 minutes.

# 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)

→ Fats

09 - 1 tablespoon unsalted butter (optional)

# Directions:

01 - Heat a large skillet or Dutch oven over medium heat and cook bacon slices until crisp, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pan; discard excess.
02 - Add sliced onions to the reserved bacon fat. Sauté over medium heat until translucent and beginning to caramelize, about 3 to 4 minutes. Stir in minced garlic and cook an additional minute.
03 - Add chopped cabbage to the skillet. Sauté, turning frequently, until cabbage starts to soften and reduce in volume, 8 to 10 minutes.
04 - Season with salt, black pepper, smoked paprika, and red pepper flakes if desired. Mix thoroughly to distribute seasonings.
05 - Crumble the reserved crisp bacon and return to the skillet. Add unsalted butter at this stage for additional richness, if desired.
06 - Continue to cook until the cabbage is tender and edges are lightly browned, about 4 to 5 minutes. Taste and adjust seasoning as needed.
07 - Serve hot either as a side or accompanied by crusty bread as a main dish.

# Expert Advice:

01 -
  • Once the bacon starts crisping, even skeptics can't resist poking their nose into the kitchen.
  • It's that rare side dish that manages to be deeply savory, satisfyingly rich, and gloriously unfussy, with every ingredient earning its keep.
02 -
  • Not draining enough bacon fat can leave things greasy, but going too lean steals all the flavor—two tablespoons is the goldilocks zone here.
  • I learned to be patient with the cabbage: let it sit undisturbed for a minute or two at a time, so you get those tempting browned edges.
03 -
  • Let the bacon cool before crumbling—it snaps into perfect, satisfying shards.
  • If you use butter at the end, swirl it in off the heat so it melts slowly and adds silkiness without separating.
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