Fried cabbage with bacon is packed with so much savory flavor, no one will miss the carbs!
Cabbage and onion are cooked soft and tender in bacon fat, with chunks of crispy bacon tossed in at the end, along with a touch of tangy apple cider vinegar.
Cabbage with bacon makes a hearty side dish, and is satisfying and substantial enough to serve as a main course too!
A Savory and Flavorful Dish!
- For an easy one-skillet keto meal that needs no starch, this fried cabbage with bacon recipe is the answer. It’s delicious and filling even without potatoes!
- Budget friendly cabbage develops a rich meatiness when cooked. Plus a layer of sweetness caramelizes with onion, which combines with the smoky salty bacon for a mouthwatering flavor combo.
- Leftovers are easy to reheat in the microwave, stovetop, or toaster oven for quick lunches at the office!
Cabbage & Onions – Use a firm head of green cabbage for the most intense flavor that will stand up to the smoky bacon. Savoy can be used if you prefer a milder taste. Collard greens can also be a great cabbage substitute in this recipe. Yellow or white cooking onions are pleasantly pungent and are the best choice for this dish.
Bacon – Any variety of cured pork, beef, or turkey bacon will give this dish its signature smoky taste. Add in or substitute chorizo, leftover ham, or sausage if you prefer.
Garlic & seasonings – Make this dish with fresh chopped or crushed garlic cloves. You can use powder if that’s all you have on hand. Give the dish some herbal notes with a garlic herb blend, add some spicy heat with this Southwest seasonings or intensify the flavors with smoked paprika.
Variations – Use other proteins in addition to, or as a substitute for the bacon. Stir in leftover ground beef, chicken, or even Cajun shrimp to stretch your dish for a crowd!
How to Make Fried Cabbage With Bacon
Cabbage with bacon can go from stovetop to table in one easy skillet!
- In a large skillet, try bacon and set aside, reserving some of the drippings in the pan, as directed in the recipe below.
- In the same pan, cook onion and garlic until soft and translucent.
- Add cabbage to the pan, cover, and cook until tender.
- Stir in cider vinegar and bacon.
- Serve immediately, with extra vinegar on the side.
Serve with other low carb sides like cauliflower mac and cheese, oven-roasted mushrooms or cauliflower risotto. Add a pop of healthy color with roasted vegetables, and satisfy any carb cravings with puffs of cloud bread.
Tips for Success!
- Chop cabbage into uniform bite-sized pieces for even cooking.
- Consider frying cabbage and onion longer to allow the edges to caramelize for more flavor.
- Use leftovers in other dishes, especially cabbage or ground beef soups. Toss them in a casserole where the flavors will meld, such as an unstuffed cabbage casserole or even a cheesy cauliflower or broccoli casserole.
- Store in the refrigerator for up to 5 days, or in the freezer for up to three months. Reheat in the microwave.
Did you love this Fried Cabbage with Bacon recipe? Be sure to leave a comment and rating below!
Fried Cabbage with Bacon
- 6 slices bacon chopped
- 1 small onion diced
- 2 cloves garlic minced
- 8 cups cabbage chopped in 1" pieces
- 1 teaspoon apple cider vinegar
- salt & pepper to taste
- In a 12" skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, remove bacon and set on a paper towel lined plate. Reserve 1 tablespoon of bacon grease in the pan.
- Reduce heat to medium and add onion to the pan. Cook until onion is softened, about 3-4 minutes. Add garlic and cook for 1 minute more.
- Add cabbage, cover and cook stirring occasionally until tender, about an 15-20 minutes.
- Stir in apple cider vinegar and add bacon back to pan. Season with salt and pepper to taste.
- Chop cabbage into uniform pieces for even cooking.
- Leftovers may be kept in the refrigerator in a covered container for up to 4 days.
- Fried cabbage with bacon can be stored in the freezer, in a sealed container or freezer bag for up to 8-9 months. Thaw before reheating.
- Leftovers can be reheated on the stove or in the microwave.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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