If you've only made fried cabbage with bacon, you're missing half the magic. The onions slowly soften in the bacon drippings before the cabbage goes in, creating a sweet, savory base that makes this fried cabbage and onions recipe taste like it simmered all day (even though it's ready in about 30 minutes). A Southern classic that's perfect for pairing with pork chops.
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This sauteed cabbage recipe is my go-to side when I want something quick and easy but still packs a lot of flavor. It's a perfect match with gluten-free pork schnitzel, sheet pan pork chops, roasted Cajun turkey, or baked salmon!
During testing I kept trying to add more bacon, thinking that was what the recipe needed. It wasn't. What actually made the biggest difference was giving the onions a few extra minutes before adding the cabbage. They become soft and slightly jammy, giving every bite more flavor than simply tossing everything into the skillet at once.
📖Why My Recipe Works
- Caramelized Onion- The onions are slowly caramelized in bacon drippings, giving them a smoky flavor. We cook them first so that they become sweeter while the cabbage is frying.
- Hot Bacon Dressing- The combination of vinegar, Dijon mustard, black pepper, and a touch of honey creates a perfectly balanced dressing that complements the cabbage and onions. Inspired by my favorite 80's salad dressing.
🧾Ingredient Notes
- Cabbage- Use red, green, or napa cabbage.
- Bacon- Use regular or smoked bacon.
- Onion- Use yellow or sweet onions.
- Garlic- Fresh cloves of garlic are best.
- Apple Cider Vinegar- Substitute with white wine vinegar.
- Dijon Mustard- Adds a sharp, tangy flavor. You can use grainy mustard for a slightly different flavor.
- Honey- You can also use maple syrup or brown sugar. But in my testing, I thought that the honey gave the best overall flavor.
⏲️How to Make Fried Cabbage and Onions
- Don't toss the bacon drippings after cooking. Instead of adding extra oil, we'll use the flavorful bacon fat to sauté the onions and cabbage. If there's excess fat, transfer some to a container for later use.
- Slowly cook the onions in the leftover fat until golden brown and caramelized, about 5 to 10 minutes minutes.
- Add the shredded cabbage to the skillet and toss it with the onions. Cook until the cabbage softens, allowing it to develop lightly golden, caramelized edges. Avoid stirring constantly for the best results.
- Stir the dressing ingredients in a bowl until combined. Adjust the dressing to taste. You can add more honey if you want it sweeter or add more vinegar if you want a tangier dressing.
- While adding the dressing, toss the cabbage to coat evenly. Cook for 2-3 more minutes until the cabbage is tender and has absorbed all the flavors.
- Top it with the crispy bacon bits, then serve while hot.
👩🏻🍳Jen's Top Tip
Taste the fried cabbage before adding extra salt or seasonings since the bacon already brings plenty of salty flavors.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Bacon Fried Cabbage and Onions
Ingredients
- 6 slices bacon chopped into 1 inch pieces
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ½ head green cabbage core removed and cut into chunks
- ¼ cup apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey warmed
- ⅓ teaspoon black pepper
Instructions
- Crisp the bacon in a large skillet over medium heat. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.6 slices bacon
- Add the onion and sauté it in the bacon fat until softened and lightly golden, about 5 minutes. Add the garlic, cook for 30 seconds until fragrant.1 medium onion, 2 cloves garlic
- Add the cabbage to the skillet with the onions and cook over medium heat, stirring occasionally, until the cabbage softens and develops light caramelization, about 7-10 minutes.½ head green cabbage
- In a small bowl, whisk together the vinegar, mustard, honey, and pepper. Pour the mixture over the cabbage and toss well to coat evenly. Cook for 2 to 3 minutes. Stir in the bacon and season to taste with salt and pepper.¼ cup apple cider vinegar, 1 Tablespoon Dijon mustard, 1 Tablespoon honey, ⅓ teaspoon black pepper
Notes
- Use red, green or napa cabbage.
Kat says
I’ve had this before without the vinegar mixture. I enjoyed the mustard and the honey, but next time I will only include about a tablespoon or two of the apple cider vinegar.
Jen Wooster says
Thanks for the feedback!