Fried Cabbage and Bacon
Cabbage often gets overlooked in the kitchen, but it’s surprisingly versatile. Beyond the classic coleslaw or boiled cabbage, there are plenty of ways to showcase its natural sweetness and crunch.
Equipment
- Large skillet or frying pan
- Cutting board
- Sharp Knife
- Spatula or wooden spoon
- Measuring spoons
Ingredients
- 6 slices of thick-cut bacon chopped
- 1 medium onion thinly sliced
- 1 small head of green cabbage about 1.5 pounds, cored and thinly sliced
- 2 tablespoons butter
- Salt to taste
- Black pepper to taste
- Optional: a pinch of red pepper flakes for a little kick
Instructions
Cook the Bacon
- Heat a large skillet over medium heat.
- Add the chopped bacon and cook until it’s crispy, about 5–7 minutes. Stir occasionally so it cooks evenly.
- Pro tip: Don’t drain the bacon fat! It’s what gives the cabbage that amazing flavor.
Sauté the Onions
- Push the bacon to one side of the pan and add the sliced onions to the bacon fat.
- Cook for 3–4 minutes until they soften and start to caramelize, stirring occasionally.
- Pro tip: Stir gently to avoid breaking the onions into tiny pieces—they should stay in nice, soft slices.
Prepare the Cabbage
- While the onions cook, slice the cabbage into thin strips. Remove the tough core first.
- Toss the cabbage with a little salt to help it release moisture and soften while cooking.
Cook the Cabbage
- Add the cabbage to the skillet with the bacon and onions.
- Stir to combine and let it cook, stirring occasionally, until the cabbage is tender and slightly golden, about 8–10 minutes.
- Pro tip: Cook on medium heat. Too high, and the cabbage will burn; too low, and it will steam instead of fry.
Add Butter and Seasoning
- Stir in 2 tablespoons of butter for richness.
- Season with salt, black pepper, and optional red pepper flakes to taste.
- Toss everything together until the butter melts and coats the cabbage evenly.
Serve and Enjoy
- Transfer to a serving dish while hot.
- Serve as a delicious side dish with roasted meats, sausages, or even as part of a St Patrick's Day feast.
Notes
Nutritional Value (per serving, approximate):
- Calories: 180–200 kcal
- Protein: 6–8 g
- Fat: 14–16 g
- Saturated Fat: 5–6 g
- Carbohydrates: 8–10 g
- Fiber: 3–4 g
- Sugar: 3–4 g
- Sodium: 450–500 mg