Fried Cabbage With Bacon

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

Ingredients (4 servings)

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Ingredients:

6 slices bacon, chopped
1 head medium green cabbage, chopped
1 small red onion, sliced
3 cloves garlic, minced
1 Tbsp apple cider vinegar (optional, for tang)
½ tsp salt
½ tsp freshly ground black pepper
1 tsp granulated vegetable bouillon

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How to Make Fried Cabbage With Bacon

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Prep the cabbage, bacon, and aromatics

Chop the bacon into bite-size pieces and core and chop the cabbage into roughly 1-inch pieces.
Slice the red onion thinly and mince the garlic finely so it cooks quickly without burning.
Render and crisp the bacon

Place a large deep skillet over medium heat and add the chopped bacon in an even layer.
Cook, stirring occasionally, until the bacon is browned and crisp and the fat has rendered, about 6 to 8 minutes.
Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the bacon fat in the skillet.

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Cook the onion and garlic in bacon fat

Lower the heat slightly to medium-low if the pan feels very hot, then add the sliced red onion to the bacon fat.
Cook, stirring often, until the onion softens and turns lightly golden at the edges, about 3 to 4 minutes.
Add the minced garlic and cook just until fragrant, about 30 seconds, stirring constantly so the garlic does not burn.
Add cabbage and seasonings

Add the chopped cabbage to the skillet and toss well to coat it in the bacon fat, onion, and garlic.
Sprinkle in the vegetable bouillon, salt, and pepper, then toss again to distribute the seasonings evenly.
If your bouillon is in paste form, stir it into a tablespoon or two of hot water first to help it dissolve evenly.
Pan-fry the cabbage until crisp-tender

Cook the cabbage over medium heat, stirring every minute or so, until it just wilts but still has a firm bite, about 6 to 8 minutes.
Do not cover the skillet, because steam will make the cabbage soft instead of crisp-tender.

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Finish with vinegar and bacon and serve

Drizzle in the apple cider vinegar, if using, and toss well, then taste and adjust salt and pepper as needed.
Stir the crisp bacon back into the skillet, reserving a small handful for topping if you like.
Serve the fried cabbage hot, topped with any reserved bacon, while the cabbage is still pleasantly crisp.

Substitutions

Bacon -> turkey bacon or chicken bacon: Use the same amount of turkey or chicken bacon and add a teaspoon of oil if the pan looks dry, which keeps the cabbage glossy and flavorful while still giving a smoky, meaty bite with a little less richness.
Bacon -> olive oil plus smoked paprika for a meatless version: Skip the bacon and cook the onions and cabbage in 2 tablespoons of olive oil, then season with 1 teaspoon smoked paprika, which adds a warm smoky flavor and pretty color while keeping the dish vegetarian and surprisingly satisfying.
Apple cider vinegar -> fresh lemon juice: Swap the vinegar for the same amount of lemon juice added at the end, which brings a brighter, fresher tang that pairs especially well with the sweet red onion and cuts through the richness of the bacon.

Tips

Use a wide skillet for better browning: A large wide skillet or cast iron pan gives the cabbage space to sear instead of steam, which keeps the texture crisp-tender and adds flavorful browned edges.
Season lightly at first because bouillon is salty: Vegetable bouillon adds salt and umami, so start with the listed salt, then taste at the end and only add more if the cabbage actually needs it.
Cut cabbage into even pieces for consistent texture: Aim for evenly sized 1-inch pieces of cabbage so they cook at the same rate, which prevents some bits from turning mushy while others stay too hard.
Control crispness with cooking time: For very crisp cabbage, stop cooking as soon as it just wilts, and for a softer result, give it two or three extra minutes while stirring often so it does not scorch.

Energy	347	kcal
Protein	17	g
Total Fat	22	g
Carbohydrates	19	g
Dietary Fiber	6	g

FAQ

How do I keep the cabbage from turning soggy or mushy?: Use a wide skillet, avoid covering the pan, and cook over medium heat, stirring only every minute or so, because too much stirring and trapped steam make the cabbage release water and soften instead of staying crisp-tender.
Can I make this fried cabbage ahead of time?: You can cook it a few hours ahead and reheat it in a hot skillet over medium heat, but the cabbage will be softer, so if you plan to reheat, undercook it slightly the first time so it still has some bite after reheating.
What if I do not have vegetable bouillon?: You can use chicken bouillon instead, or skip bouillon and add an extra pinch of salt plus a small splash of soy sauce, which replaces the savory depth and still keeps the cabbage nicely seasoned.
Can I add other vegetables to the skillet?: Yes, you can add thinly sliced carrots or bell peppers during the onion step, but keep the total amount similar so the pan does not get crowded and the vegetables still brown instead of steaming.