Fried Cabbage
This easy fried cabbage is tender, savory, and lightly browned at the edges. Cook it with bacon for a smoky side dish, or use butter and olive oil for a simple meat-free version.
Total
40 min
Servings
4 to 6 servings
Level
Easy
Fried cabbage is a humble stovetop side dish that turns a basic head of cabbage into something soft, sweet, and deeply savory. The cabbage cooks down with onion, a little garlic, and enough fat to help the edges brown.
This version uses bacon for flavor, but the method works just as well with butter or olive oil. The key is to cook the cabbage in a wide pan so it sautés instead of steaming the whole time. Sauté means to cook food in a small amount of fat over medium to high heat while stirring now and then.
Serve fried cabbage with roasted chicken, pork chops, sausages, beans, potatoes, or cornbread. It is cozy, inexpensive, and easy enough for a weeknight.
01What you'll need
Ingredients
10 items · 4 to 6 servings
- 1 medium green cabbage, about 2 to 2 1/2 pounds
- 4 slices bacon, chopped, or 3 tablespoons butter or olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika, optional
- 1 tablespoon apple cider vinegar, plus more to taste
- 1 teaspoon sugar, optional, to balance sharpness
- 2 tablespoons chopped fresh parsley, optional
02How to make it
Step-by-step
1. Prep the cabbage
Remove any tough or wilted outer leaves from the cabbage. Cut the cabbage into quarters through the core. Slice out the firm core, then cut the leaves into 1/2-inch strips. Rinse if needed and dry well so the cabbage browns instead of getting watery.
2. Cook the bacon
Place the chopped bacon in a large skillet or Dutch oven. Cook over medium heat for 6 to 8 minutes, stirring often, until the bacon is crisp and the fat has rendered. Rendered means the fat has melted out into the pan. Use a slotted spoon to move the bacon to a plate, leaving about 2 tablespoons of fat in the pan.
3. Soften the onion
Add the sliced onion to the hot fat. Cook for 4 to 5 minutes, stirring now and then, until the onion softens and turns lightly golden. If the pan looks dry, add a small splash of oil or a pat of butter.
4. Add the garlic and seasonings
Stir in the garlic, salt, black pepper, and smoked paprika if using. Cook for about 30 seconds, just until the garlic smells fragrant. Do not let the garlic brown too much, or it can taste bitter.
5. Add the cabbage in batches
Add about half of the cabbage and toss it with the onion mixture. Once it begins to wilt, add the remaining cabbage. If your skillet is very full, cook in two batches and combine everything at the end.
6. Fry until tender
Cook the cabbage over medium to medium-high heat for 12 to 16 minutes, stirring every couple of minutes. Let it sit briefly between stirs so some edges can brown. The cabbage should be tender but not mushy.
7. Finish with vinegar
Stir in the apple cider vinegar and optional sugar. The vinegar brightens the rich flavor and keeps the dish from tasting flat. Taste and add more salt, pepper, or vinegar as needed.
8. Add bacon and serve
Return the crisp bacon to the pan and stir to combine. Sprinkle with parsley if using. Serve warm as a side dish.
03From our kitchen
Cook's tips
- Make-ahead: Slice the cabbage and onion up to 2 days ahead. Store them in separate airtight containers or bags in the refrigerator. Cook just before serving for the best texture.
- Storage: Refrigerate leftover fried cabbage in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the microwave until hot.
- Freezing: You can freeze fried cabbage, but it will be softer after thawing. Freeze for up to 2 months, thaw in the refrigerator, and reheat in a skillet to cook off extra moisture.
- Vegetarian swap: Skip the bacon and use 2 tablespoons butter plus 1 tablespoon olive oil. For a smoky flavor, keep the smoked paprika or add a few drops of liquid smoke.
- Cabbage swaps: Green cabbage is classic, but Savoy cabbage works well and cooks a little faster. Red cabbage also works, though it may color the dish and usually benefits from an extra splash of vinegar.
- If the cabbage is watery: Raise the heat slightly and cook uncovered, stirring often, until the moisture evaporates. Avoid covering the pan for long periods unless you want a very soft texture.
Cook's note
A 12-inch skillet works for this recipe, but a Dutch oven gives you more room to stir. If your pan is crowded, the cabbage will steam first. That is fine, but for browned edges, cook it uncovered and give it a few minutes of contact with the hot pan between stirs.
04Frequently asked
Questions & answers
Do I need to boil cabbage before frying it?
No. Thinly sliced cabbage cooks directly in the skillet. Boiling first can make it too soft and watery for this style of fried cabbage.
How do I keep fried cabbage from getting mushy?
Use medium to medium-high heat, cook uncovered, and stir only every couple of minutes. Stop cooking when the cabbage is tender but still has a little body.
Can I make fried cabbage without bacon?
Yes. Use butter, olive oil, or a mix of both. Add smoked paprika, sautéed mushrooms, or a splash of soy sauce if you want extra savory flavor.
What should I serve with fried cabbage?
It goes well with pork chops, roast chicken, sausage, corned beef, baked beans, mashed potatoes, or cornbread. It can also be served over rice or egg noodles for a simple meal.
Can I use bagged shredded cabbage?
Yes, but it cooks faster because it is cut thin. Start checking it after 6 to 8 minutes, and use a coleslaw mix without dressing.
05Keep cooking
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