Why this recipe works

This flavorful fried cabbage dish works with cooked, but still crisp cabbage, salty full-bodied bacon, sweet caramelized onions, and a bit of heat from the black pepper, red pepper, and creole seasoning. Fried cabbage is a staple side dish for corned beef, but goes so well with so many main courses!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BACON – We’re using regular bacon for this recipe but you can certainly substitute it for turkey bacon or even vegan bacon if desired. Alternatively, you can cut the bacon out altogether. If omitting the bacon, substitute 2-3 tablespoons of unsalted butter and begin by cooking the onions in the butter; then proceed with the remaining steps. Add additional salt to taste.

CABBAGE – Some heads of cabbage can be quite large so if you can’t fit the entire sliced head into the skillet, focus on getting the softer green pieces and be sure to omit the very thick areas right around the stem of the cabbage. Choose a head of cabbage that is firm without any wilted leaves.

How to Make Fried Cabbage

1. Cook chopped bacon over medium heat in a cast iron or non-stick skillet (about 10 minutes).
2. Remove the crisp bacon from pan with a slotted spoon and set aside. Do not drain grease from the pan.
3. Add diced onion to the skillet and cook until softened and translucent (about 10 minutes).
4. Add sliced cabbage, creole seasoning, pepper, garlic salt, and a pinch of red pepper flakes to the skillet and saute for about 5-8 minutes, until the cabbage is crisp tender.
5. Remove from heat and stir the cooked bacon back into the cabbage.
6. Garnish with another pinch of red pepper flakes and some chopped parsley.
7. Serve immediately.

8. Ingredients

   • 1/2 lb bacon cut into pieces
   • 1/2 large yellow onion diced, about 1 1/2 cups
   • 1 head green cabbage sliced, about 6-8 cups
   • 1/4 tsp Creole seasoning we use Tony Chacer’s Creole seasoning
   • 1/2 tsp freshly ground black pepper
   • 1/2 tsp garlic salt
   • red pepper flakes to taste
   • chopped parsley for garnish

   Things You’ll Need

   • Large skillet
   • Cutting board

   Before You Begin

   • Stir the cabbage gently when you first add it to the pan as it will probably mound above the top of the cooking skillet. As it begins to cook, it will break down and be easier to stir. Scoop all the way to the bottom of the skillet when stirring to get the onions and bacon grease transferred up to the top. The cabbage will caramelize a bit on the bottom of the pan, too, if you’re using a cast-iron skillet.
   • You can add fresh minced garlic if you’d like – add it during the last two minutes of cooking the onions and saute until fragrant.
   • You can substitute or add in smoked paprika with the creole/cajun seasoning.
   • If omitting the bacon, substitute 2-3 tablespoons of unsalted butter and begin by cooking the onions in the butter; then proceed with the remaining steps. Add additional salt to taste.

   Instructions

   • Cook chopped bacon over medium heat in a cast iron or non-stick skillet (about 10 minutes).
   • Remove the crisp bacon from pan with a slotted spoon and set aside. Do not drain grease from the pan.
   • Add diced onion to the skillet and cook until softened and translucent (about 10 minutes)
   • Add sliced cabbage, creole seasoning, pepper, garlic salt, and a pinch of red pepper flakes to the skillet and saute for about 5-8 minutes, until the cabbage is crisp tender.
   • Remove from heat and stir the cooked bacon back into the cabbage.
   • Garnish with another pinch of red pepper flakes and some chopped parsley.
   • Serve immediately.