You know, there are some dishes that just feel like a warm hug. This fried cabbage recipe is absolutely one of them for me. I remember my Grandma making something similar on chilly evenings, the smell wafting from her old cast-iron skillet and drawing the whole family into the kitchen. It wasn’t fancy, not by a long shot, but it was pure comfort in a bowl. Over the years, I’ve tinkered with it, adding a little this and a little that, trying to capture that same magic. This version, well, it’s the one that makes my kids practically beg for seconds, and honestly, it’s become my go-to when I need something utterly satisfying without a ton of fuss. It’s that perfect balance of savory, slightly sweet, and just… real. Think of it as elevated, soulful comfort food that happens to be incredibly easy to whip up.
What is this amazing fried cabbage?
So, what exactly is this beloved fried cabbage recipe we’re diving into? At its heart, it’s a simple, humble dish that takes a humble head of cabbage and transforms it into something truly spectacular. Imagine tender, slightly caramelized shreds of cabbage, kissed with smoky bacon and onions, maybe a hint of something sweet to balance it all out. It’s not like a coleslaw, and it’s definitely not a soggy, boiled mess. Nope, this is pan-fried goodness where the edges of the cabbage get those lovely little crispy bits, and everything melds together in a symphony of flavor. It’s the kind of dish that makes you realize how much potential lies within basic, everyday ingredients. It’s essentially a celebration of simple ingredients done right, and I just adore that about it.
Why you’ll love this recipe?
Honestly, there are so many reasons why this fried cabbage recipe has become a staple in my kitchen, and I have a feeling it’ll become one in yours too. First off, the flavor! It’s incredibly satisfying. The cabbage itself softens beautifully, taking on all the deliciousness of the bacon fat and rendered onions. It’s savory, a little sweet, with a hint of smokiness that just makes your taste buds sing. You can get those lovely slightly crispy edges on the cabbage if you cook it just right, and that texture contrast is divine. Then there’s the simplicity. Seriously, this is a weeknight lifesaver. You can have this on the table in under 30 minutes, which is a huge win in my book, especially when everyone’s asking what’s for dinner. And speaking of dinner, this dish is ridiculously budget-friendly. Cabbage is one of those miracle vegetables that’s hearty and nutritious without costing a fortune. Plus, it’s so versatile! I often serve it as a side dish alongside pork chops or roasted chicken, but let’s be real, I’ve also happily eaten leftovers for breakfast with a fried egg on top. It’s that good. What I love most about this is how it elevates a really basic ingredient into something so craveable. It’s similar in spirit to my beloved roasted Brussels sprouts recipe, in that it takes a vegetable people sometimes shy away from and makes it undeniably delicious.
How do I make fried cabbage?
Quick Overview
The beauty of this fried cabbage recipe lies in its straightforward approach. We’re talking about quickly sautéing some aromatics like bacon and onions until they’re fragrant and slightly crispy, then tossing in thinly sliced cabbage and letting it soften and caramelize right in that flavorful pan. A final touch of seasoning and you’ve got a vibrant, comforting dish ready in mere minutes. It’s all about building flavor layer by layer without any complicated steps. The key is to not overcrowd the pan and to let the cabbage get a little bit of char on those edges. Easy peasy!
Ingredients
For the Cabbage & Flavor Base:
You’ll need about 1.5 to 2 pounds of fresh green cabbage. Look for a firm, heavy head with crisp leaves. I usually grab one about the size of a cantaloupe. We’ll also need 4-6 slices of good quality bacon – I love using a thick-cut smoked bacon for the best flavor. If you’re feeling fancy, pancetta works too! Then, one large yellow onion, thinly sliced. A couple of cloves of garlic, minced nice and fine, add a lovely aroma. And for that touch of magic, about 1 tablespoon of apple cider vinegar – it really brightens everything up. A good pinch of red pepper flakes is optional but highly recommended for a little warmth! And of course, salt and freshly ground black pepper to taste. You can also add a tablespoon of butter or a drizzle of olive oil if your bacon isn’t super fatty, but I usually find the bacon grease is plenty.
For the Finishing Touch (Optional but Recommended!):
A tiny pinch of sugar or a drizzle of maple syrup can really enhance the natural sweetness of the cabbage, especially if your cabbage isn’t super sweet to begin with. Just a little goes a long way. And for serving, fresh chopped parsley or chives add a lovely pop of color and freshness.
Step-by-Step Instructions
Step 1: Prepare Your Cabbage and Onions
First things first, let’s get our veggies prepped. Take your head of cabbage, peel away any bruised or loose outer leaves. Then, cut it in half, then into quarters. You’ll want to remove the tough core from each quarter. Now, slice the cabbage as thinly as you can. I usually aim for shreds about 1/4 inch wide. Don’t worry too much about perfect uniformity; a little variation is good! For the onion, peel it and slice it thinly into half-moons. Set both aside.
Step 2: Cook the Bacon
Grab your largest skillet, preferably cast iron if you have one – it’s the best for getting a nice sear and even heat. Lay your bacon slices in the cold skillet. Turn the heat to medium. We want the bacon to render its fat slowly, getting nice and crispy. Cook it until it’s beautifully golden brown and crisp. Once it’s done, carefully remove the bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave about 1-2 tablespoons of the rendered bacon fat in the skillet. If you have way too much, you can discard some; if you don’t have enough, add a touch of butter or olive oil.
Step 3: Sauté the Onions
To the hot bacon fat (or added fat), add your thinly sliced onions. Stir them around and cook them over medium heat for about 5-7 minutes, or until they’re softened and starting to turn golden brown and sweet. We’re building a flavor base here, so don’t rush this step! Once the onions are nicely softened, add your minced garlic and the optional red pepper flakes. Stir for about 30 seconds until fragrant. Be careful not to burn the garlic!
Step 4: Add the Cabbage
Now, pile the sliced cabbage into the skillet with the onions and garlic. It might look like a lot, but it will cook down significantly. Don’t stir it too much right away. Let the cabbage sit for a minute or two to start wilting on the bottom layer. Then, begin to stir and toss it gently with the onions and garlic. Continue to cook, stirring occasionally, for about 8-10 minutes. You want the cabbage to soften but still have a bit of bite to it – no one likes mushy cabbage! You’ll start to see those lovely little crispy edges forming.
Step 5: Season and Deglaze
Once the cabbage has softened to your liking, it’s time to season. Sprinkle generously with salt and freshly ground black pepper. Stir well. Now, for that little zing of brightness, add your apple cider vinegar. Pour it around the edges of the pan and let it sizzle for a moment, then stir it into the cabbage. This deglazes the pan and adds a fantastic depth of flavor. If you’re using a pinch of sugar or a drizzle of maple syrup, add it now and stir to combine.
Step 6: Finish and Serve
Crumble your reserved crispy bacon over the top of the fried cabbage. Give it one last gentle stir. Taste and adjust seasoning if needed. I like to serve this hot, right out of the pan. For an extra touch, sprinkle with fresh chopped parsley or chives. It’s that simple and that delicious!
What to Serve It With
Oh, the possibilities are endless with this fried cabbage recipe! It’s such a fantastic side that pairs beautifully with so many mains. For a classic, hearty dinner, it’s absolutely divine alongside pork chops – especially pan-seared ones. It also makes a wonderful accompaniment to roasted chicken or turkey. If you’re looking for something a bit lighter, it’s lovely with baked fish like salmon. And if you’re a fan of comfort food classics, try it with a big bowl of mashed potatoes and gravy; it adds a wonderful texture and flavor contrast. It’s also surprisingly good with steak! For a vegetarian twist, it’s a fantastic side for veggie burgers or grilled halloumi. My absolute favorite way to enjoy leftovers, though? Scrambled into eggs for a hearty breakfast or tucked into a breakfast burrito. It’s seriously that versatile and always a crowd-pleaser.
Top Tips for Perfecting Your Fried Cabbage
Alright, let’s talk about how to make this fried cabbage recipe truly sing. First, when you’re cutting your cabbage, aim for thin, even shreds. This helps it cook evenly and prevents larger pieces from staying too tough while smaller pieces turn to mush. Don’t be afraid of the core; just cut it out properly, and then you can get nice, uniform ribbons of cabbage. For the bacon, I always start it in a *cold* pan. This allows the fat to render out slowly and evenly, giving you super crispy bacon and plenty of delicious fat to cook the cabbage in. If your bacon is very lean, don’t hesitate to add a tablespoon of butter or olive oil when you add the onions. It’ll help everything sauté nicely. Speaking of sautéing, don’t overcrowd the pan! If you have a very large amount of cabbage, cook it in batches. Overcrowding steams the cabbage instead of frying it, and you’ll miss out on those lovely crispy bits. Trust me, it’s worth the extra few minutes. When you add the apple cider vinegar, let it bubble and reduce for a moment before stirring everything together. This really helps to intensify its flavor and get rid of any harshness. And for seasoning, taste, taste, taste! Cabbage can be a bit of a sponge for salt, so don’t be shy. I also find that a tiny pinch of sugar, even if you’re not going for a sweet dish, really rounds out the flavors and balances the slight bitterness that cabbage can sometimes have. It’s a trick I learned from my mom for all sorts of savory dishes! If you’re feeling adventurous, you could even add a handful of chopped Brussels sprouts along with the cabbage for an extra layer of green goodness.
Storing and Reheating Tips
This fried cabbage recipe is fantastic because it reheats beautifully, making it perfect for leftovers. Once it’s cooled down a bit, you can store any remaining cabbage in an airtight container in the refrigerator for up to 3 days. I find that it actually tastes even better the next day as the flavors meld together! To reheat, the best method is to gently warm it in a skillet over medium-low heat. This helps to revive any crispness that might have been lost in the fridge. You can add a tiny splash of water or a teaspoon of oil if it looks a bit dry, but usually, it’s moist enough on its own. If you’re in a real hurry, you can microwave it, but I find the stovetop method yields the best texture. I wouldn’t recommend freezing this dish, as the cabbage can get a bit watery and lose its nice texture upon thawing. It’s best enjoyed fresh or reheated from the fridge.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My go-to fried cabbage recipe that’s simple, incredibly flavorful, and just brimming with comfort. It’s proof that you don’t need a long list of fancy ingredients to create something truly delicious. It’s a recipe that brings me back to my Grandma’s kitchen and makes my own family gather around the table. I really hope you give this a try, especially on one of those nights when you need a quick, satisfying meal that feels like a treat. It’s the kind of dish that makes you feel good from the inside out. If you love this as much as I do, you might also enjoy my recipe for Creamy Coleslaw or my Roasted Root Vegetables – they share that same comforting, wholesome vibe. I can’t wait to hear what you think! Please let me know in the comments below how your fried cabbage turns out, and if you have any special twists you like to add. Happy cooking!
Easy Fried Cabbage Recipe
Ingredients
Main Ingredients
- 0.5 head cabbage thinly sliced
- 4 strips bacon chopped
- 0.5 medium onion chopped
- 2 cloves garlic minced
- 0.25 cup chicken broth
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
Preparation Steps
- Cook the bacon in a large skillet or pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon grease in the skillet.
- Add the chopped onion to the skillet with the bacon grease. Cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the thinly sliced cabbage to the skillet. Stir to combine with the onions and garlic.
- Pour in the chicken broth. Season with salt and pepper.
- Cover the skillet and cook for 5-10 minutes, or until the cabbage is tender and has wilted to your desired consistency. Stir occasionally.
- Stir the reserved crispy bacon back into the cabbage. Taste and adjust seasoning if necessary.
- Serve hot as a delicious side dish.
