Easy Bacon Cabbage

I've perfected this Southern fried cabbage recipe over twenty years of cooking in my farmhouse kitchen. The aroma of bacon and spices simmering together brings back memories of Sunday family dinners at my grandmother's table. Every time I make this dish my grown kids show up just as the bacon starts to crisp. They swear they can smell it from down the street and honestly I wouldn't be surprised if they could.

Gathering Your Kitchen Essentials

The secret to making this recipe sing lies in quality ingredients. You'll want to grab these items before you start cooking:

• 6 strips of bacon
• 2 tablespoons unsalted butter
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 medium head of cabbage, chopped with core removed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• ½ teaspoon cayenne pepper
• 2 tablespoons apple cider vinegar
• ½ tablespoon Worcestershire sauce

Bacon Makes Everything Better

I've tested this recipe with all kinds of bacon and here's what I know for sure both thick cut and regular bacon work beautifully. Last week I used some maple cured bacon from our local butcher shop and my husband cleaned his plate twice. The real magic happens when those bacon drippings coat every piece of cabbage.

Making This Recipe Your Own

Sometimes I switch things up using crayfish or smoked fish instead of bacon. It completely transforms the dish into something new but equally delicious. Adding fresh tomatoes brings a lovely brightness and extra moisture. For spice lovers in my family I toss in red pepper flakes or my secret weapon a generous pinch of cajun seasoning. My sister begs me to make the cajun version every time she visits.

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Getting Started

Start by cooking 6 bacon slices in a large frying pan over high heat. Once they're perfectly crispy take them out and let them rest on paper towels. Keep every drop of those bacon drippings in the pan they're the foundation of all the flavor that's coming. Now add your butter onions and minced garlic to those drippings. Cook until the onions start getting golden and your kitchen smells incredible. Next grab your largest saucepan and combine your chopped cabbage with everything from the frying pan plus all those wonderful spices apple cider vinegar and Worcestershire sauce. Stir it all together until every piece of cabbage is coated in goodness.

Kitchen Wisdom

Let me share my favorite cabbage cutting trick. Take your knife and cut straight down through the core. Put the flat side on your cutting board then slice around that tough core and toss it. Now chop those ribbons into pieces you'd want to eat. My grandmother taught me this method and I've never found a better way.

Perfect Cooking Tips

When everything's in the pot cover it and let it simmer on low for about 10 to 15 minutes. Keep stirring occasionally so nothing sticks to the bottom. A little tip from my years of cooking if your lid doesn't fit right just transfer everything to a bigger pot. I tried using foil as a lid once and learned the hard way it just doesn't work. The cabbage needs that steam to cook properly.

Time to Bring It All Together

While the cabbage is cooking to perfection chop up your reserved bacon into bite sized pieces. Once the cabbage is tender but still has a nice bite to it stir in those bacon pieces. The warmth of the cabbage will heat the bacon right back up giving you that perfect mix of textures. Serve it up right away while everything is hot and those flavors are at their peak.

Serving Suggestions From My Table

This cabbage truly shines next to a plate of oven baked chicken. My family loves it with dirty rice on the side. The way the rice soaks up all those savory juices is just heavenly. When I'm feeling ambitious I'll make my cabbage roll casserole or my grandmother's cabbage soup recipe. Both have earned permanent spots in my recipe box after years of family dinners.

Keeping Your Leftovers Fresh

Let everything cool down before storing it away in the fridge. A good airtight container will keep it fresh for about 5 days. Just warm it up in a pan when you're ready for round two. If you've got extra uncooked cabbage separate the leaves and pop them in freezer bags. They'll keep for about a month though they might not be quite as crisp when thawed. The finished dish freezes okay too just know the texture will be a bit different when you reheat it.

Your Questions Answered

After sharing this recipe on my blog these are the questions that keep coming up in my inbox. Fresh cabbage needs a good wash before cooking to get rid of any garden dirt. The crispiest results come from quick cooking over high heat. I find the best cabbages year round at my local farmer's market but supermarket ones work great too. My secret for keeping leftovers tasting fresh is reheating them slowly in a covered pan with a tiny splash of water.

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Frequently Asked Questions

→ How do I cut the cabbage?

Cut cabbage in half through core, then slice around core to remove it. Chop remaining cabbage into bite-sized pieces for even cooking.

→ Why cook in stages?

Cooking bacon first adds flavor to the pan. Onions and garlic need higher heat, while cabbage needs gentle steaming to get tender.

→ Can I make this ahead?

Best served fresh but leftovers keep 2-3 days in fridge. Reheat gently to avoid overcooking the cabbage.

→ How do I know when cabbage is done?

Cabbage should be tender but still have some bite. Overcooked cabbage becomes mushy and loses flavor.

→ Why need a lid?

Steam helps cook cabbage evenly. Without proper lid, cabbage will take longer to cook and may burn on bottom.

Conclusion

A classic Southern recipe featuring fried cabbage with crispy bacon. This simple yet delicious side dish brings together tender vegetables and savory meat, creating a hearty accompaniment to any meal.