Fried Cabbage

Fried Cabbage Ingredients
How to Make Fried Cabbage
How to Store and Reheat Fried Cabbage
For Cabbage Lovers

Fried cabbage is a one-skillet side dish that disappears fast. Made with simple ingredients like crispy bacon, sweet onions, and tender cabbage, it’s full of cozy flavor with zero fuss.

Growing up with a Polish grandmother, cabbage was always on our table. From this fried cabbage recipe to cabbage rolls and hearty soups, it’s easy to add to any meal.

Flavor: Crispy bacon and soft onions flavor every bite, while the cabbage cooks down tender and mild with a touch of natural sweetness.
Why Make It: It’s cooked in one skillet with minimal ingredients, and the bacon drippings build rich flavor without extra steps.
Serving Suggestions: I love serving this alongside sausage, pork, roast chicken, or corned beef.

cabbage , bacon , pepper flakes , onion , salt and pepper with labels to make Fried Cabbage

Fried Cabbage Ingredients

Cabbage: Look for a green cabbage with a heavy head and tight leaves. Cut into 1-inch pieces for even cooking, or swap it with coleslaw mix for a shortcut version (see recipe notes for cooking instructions).
Bacon: Bacon adds a smoky flavor and the fat needed to cook the onions and cabbage. If using lower-fat versions of bacon (like turkey or vegan bacon), add some extra butter to replace the bacon grease.
Variations: For extra flavor, stir in minced garlic once the cabbage starts to soften. Finish with Parmesan cheese for a salty, savory bite.

adding cabbage to pan to make Fried Cabbage

adding bacon and seasonings to Fried Cabbage

How to Make Fried Cabbage

Cook the bacon and set aside (leave the drippings in the pan!).
Fry the onion in the bacon drippings (full recipe below).
Stir in the chopped cabbage and cook until tender. Season and serve.

For crispier cabbage: Use a large skillet so the cabbage sautés instead of steaming.
For extra flavor: Toss at the start to coat the cabbage in bacon drippings, then stir only occasionally so the cabbage can take on a little color and sweet flavor. Finish with a small splash of apple cider vinegar or lemon to brighten the dish.
To soften quickly: Cover for a few minutes to steam the cabbage, then uncover to cook off any excess moisture. This keeps it tender and not watery.
Salt to taste: Season at the end. Bacon and drippings can vary a lot in salt, so tasting first prevents over-seasoning.
For perfect texture: Wash the cabbage just before cooking, discarding the outer leaves and drying well so it fries instead of steaming.

How to Store and Reheat Fried Cabbage

Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months.

Thaw overnight in the fridge, then reheat in a skillet, adding a splash of broth if needed. You can also microwave, but the cabbage will soften even more.

For Cabbage Lovers

Did you make this Fried Cabbage recipe? Leave us a rating and comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Heat a large skillet or cast iron pan over medium heat. Add the chopped bacon and cook until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Add chopped onion to the bacon drippings and cook until tender, about 3-4 minutes.
Stir in chopped cabbage and cook for 15-20 minutes or until tender.
Season with chili flakes if using and salt & pepper to taste.
Sprinkle with the cooked bacon and serve.

If you have a large pan, you can cut a whole head of cabbage and cook it in batches.
Coleslaw mix can be used, but it is thin and will only need 8-10 minutes to cook.
Optional additions include 2 cloves of minced garlic (added with the cabbage), parmesan cheese, or a squeeze of lemon juice or apple cider vinegar.
If you’re short on time, add a few tablespoons of chicken broth to the cabbage in the pan. This will help it to steam as it cooks, reducing cooking time and adding flavor!
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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