Fried Cabbage With Bacon
30 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
If you think cabbage is bland, let me take the tongs: smoky bacon, garlic, and a touch of bouillon plus cider vinegar make it crisp-tender, savory, and bright.
This one-pan, budget-friendly skillet is perfect for busy weeknights or potlucks, and it can swing from a hearty side to a low-carb main next to eggs or grilled sausage.
Ingredients (4 servings)
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Ingredients:
- 6 slices bacon, chopped bacon 6.67 oz
- 1 medium head green cabbage, chopped green cabbage 1 ct medium head
- 1 small red onion, sliced red onion 1 ct small
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 Tbsp apple cider vinegar (optional, for tang) apple cider vinegar 0.5 fl oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
How to Make Fried Cabbage With Bacon
-
Mise en place and dry the cabbage
Remove any tired outer leaves, quarter the cabbage, cut out the core, then chop into 1 to 1.5 inch pieces for satisfying bite.
Rinse and spin dry, then pat very dry with towels so it fries instead of steaming.
-
Render the bacon
Start the chopped bacon in a cold large skillet and set over medium heat so the fat renders evenly.
Cook, stirring, until the bacon is crisp and golden, 6 to 8 minutes, then scoop it out to a plate and leave about 2 to 3 tablespoons of fat in the pan.
-
Soften the onion and bloom the garlic
Add the sliced red onion with a small pinch of salt and cook over medium heat until glossy with a little color on the edges, about 3 to 4 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
-
Fry the cabbage hot and fast
Crank the heat to medium-high, add half the cabbage, and let it sit undisturbed for 60 seconds to pick up a little char before tossing.
Season with the salt, pepper, and the vegetable bouillon, then toss until the cabbage glistens in the bacon fat.
Add the remaining cabbage and cook, tossing every 45 to 60 seconds, until crisp-tender with a few browned edges, 5 to 7 minutes total, working fast so it stays snappy.
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Finish with acidity and bacon
Return the bacon to the skillet and splash in the apple cider vinegar if using, scraping up the tasty browned bits.
Taste and adjust seasoning, adding another crack of pepper or a pinch of salt only if it truly needs it.
-
Serve
Kill the heat and let it sit for 1 minute so the juices settle and the cabbage stays crisp.
Serve hot, straight from the pan, with extra vinegar at the table if you like a brighter finish.
Substitutions
- Bacon -> Smoked turkey bacon
- Swap 1:1 and render in a splash of oil since it is leaner, giving you a cleaner smokiness and a lighter finish while keeping that savory edge.
- Bouillon -> White miso paste
- Stir 1 teaspoon white miso into 1 tablespoon hot water and drizzle it in, which adds deep umami and gentle sweetness without extra saltiness.
- Apple cider vinegar -> Pickle brine or sherry vinegar
- A tablespoon of dill pickle brine brings a zippy, herby tang, while sherry vinegar adds a rounder, lightly nutty acidity that flatters the bacon.
Tips
- Use a wide, heavy skillet
- A 12 inch cast iron or stainless pan gives the cabbage room to sear instead of steam and builds flavorful fond to deglaze with the vinegar.
- Start bacon in a cold pan
- Rendering from cold coaxes out more fat and keeps the bacon crisp without scorching, which becomes your liquid gold for frying the cabbage.
- Dry is non-negotiable
- Water on cabbage means soggy results, so drain aggressively and pat dry to keep the texture crisp and the edges caramelized.
- Season late and taste
- Bacon and bouillon both carry salt, so hold back on extra salt until the end to avoid overdoing it and use pepper generously for balance.
- Char equals flavor
- Let the cabbage sit for short intervals on hot spots to get a few browned edges that taste sweet and smoky without losing crunch.
- Optional heat and aroma
- A pinch of red pepper flakes or smoked paprika at the end wakes everything up, and a teaspoon of sofrito folded in with the onions adds a savory, garlicky base.
Nutrition Facts *
| Energy | 334 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 22 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cabbage turn soggy instead of crisp?
- It was either wet, crowded, or the heat was too low, so dry it thoroughly, use a large pan, cook in two batches if needed, and keep the heat at medium-high.
- Can I make this without bacon?
- Yes, use 2 tablespoons olive oil or butter with 8 ounces sliced shiitakes, a pinch of smoked paprika, and a teaspoon soy sauce for savory depth.
- Does red cabbage work here?
- It does but is firmer, so cook 1 to 2 minutes longer and expect a deeper color that may tint the onions, especially if you add vinegar.
- When should I add the vinegar?
- Add it at the end after the cabbage is crisp-tender to brighten and deglaze without softening the texture.
- How do I avoid it being too salty?
- Use low sodium bouillon if you can, add only a small pinch of salt early, taste after the bacon goes back in, and correct with a little vinegar instead of more salt.
- Can I use pre-shredded coleslaw mix?
- You can, but it cooks faster and can go limp, so use very high heat, keep portions small in the pan, and pull it the moment it is crisp-tender.
Serving Suggestions
This pan of smoky, tangy cabbage is a natural with a runny-yolk fried egg or a slab of buttered rye for a proper New York diner moment at home.
For a fuller plate, toss the cabbage with crisped kielbasa or pan-seared pierogi, or finish with caraway seeds and a pat of butter for that glossy, deli-style vibe.
More pairings:
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