This fried cabbage with bacon recipe is a quick, flavorful side dish that comes together in 30 minutes. The mix of smoky bacon, tender cabbage, and tart apples makes it a comforting yet fresh dish that pairs well with just about anything.
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Why You’ll Love Fried Cabbage With Bacon
Cabbage might seem simple, but this recipe is nothing but boring. The smoky bacon drippings infuse every bite with rich flavor, while a splash of apple cider vinegar and tender onions brighten things up. Sweet apples add enough contrast to tie it all together, creating a side that feels both comforting and fresh.
I come back to this recipe because it’s hearty but not heavy, and it never fails to win people over. Once you know how to cook fried cabbage just right, it transforms from plain and simple into something crave-worthy. The cabbage softens into silky ribbons, the apples give the right pop of sweetness, and the bacon brings that perfect salty crunch. Here’s why I love making this dish:
- One pan
- Ready in under 30 minutes
- Big flavor from simple ingredients
- Great way to use extra cabbage or apples
- Always a crowd-pleaser
Ingredient Information And Substitutions
- Bacon- Adds smoky flavor and a crispy texture. Turkey bacon can work, but you’ll want to add a tiny bit of butter or oil for richness.
- Onion- Yellow onion adds sweetness. White onion or shallots also work.
- Savoy cabbage- Tender, ruffly leaves and mild flavor. Green or even fried red cabbage will work just as well. Slice thin into ribbons.
- Apples- Their tart-sweet flavor holds up beautifully. RubyFrost apples are my favorites.
- Apple cider vinegar - It adds tang and brightness.
- Water- Helps mellow out the vinegar and balances the dressing.
- Sugar- Brings a touch of sweetness. Honey or pure maple syrup works as an easy swap.
- Seasonings- Kosher salt and black pepper keep it simple, but you can add a pinch of red pepper flakes for some heat.
How To Cook Fried Cabbage
Step 1- Cook the bacon and sauté the onion.
Set a large skillet over medium-high heat and cook the bacon until crispy. Transfer it to a plate, leaving the drippings in the pan.
Add the diced onion to the pan with the bacon drippings and cook until softened, about 3-4 minutes.
Step 2- Make the dressing.
Lower the heat to medium. Stir in the vinegar, water, and sugar until the sugar dissolves. Pour the mixture into a bowl and set aside.
Step 3- Fry the cabbage and apples and combine everything.
In the same pan, add the cabbage and apples. Cook for about 5 minutes, until they start to soften.
Return half the dressing to the pan and cook for 3 more minutes. Add more if needed. Season with salt and pepper, then crumble the bacon on top before serving.
Frequently Asked Questions
Yes. You can sauté the cabbage, apples, and onions in advance, then store them in the fridge. Just before serving, cook the bacon and make the dressing, then warm everything in the skillet and top with the bacon crumbles.
Don’t overcook it. A quick sauté keeps it tender with just a little bite left.
Yes, you can. Use a little butter or olive oil instead of bacon drippings, and the cabbage will still turn out flavorful. The apples and onions add plenty of depth, even without the smoky bacon.
Tips For Making Bacon Fried Cabbage
- Use a big skillet. The cabbage needs room to fry instead of steaming, so don’t crowd the pan.
- Cook the bacon first. The drippings give the cabbage all that smoky flavor you can’t get any other way.
- Take your time with the onions. Let them soften and caramelize a bit. They balance the tangy vinegar perfectly.
- Don’t overdo the apples. Add them toward the end so they stay crisp-tender and give little pops of sweetness.
- Taste as you go. Adjust the vinegar, sugar, or spice until it’s just right for you.
- Start with half the dressing, then add more if needed. You can always add more but you don't want it drowning in liquid either.
- Ingredients to prep ahead- Slice the cabbage, dice the onions, and julienne the apples up to a day in advance.
- Leftovers and storage- Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet so the cabbage doesn’t get soggy.
What To Serve With Southern Fried Cabbage
This dish is versatile enough to work with almost anything you’re serving. Pair it with a hearty main and a sweet finish, and you’ve got the perfect spread to serve with this Southern fried cabbage recipe. Here are some tasty pairings:
- Mom's Creamy Scalloped Potatoes
- Greek Yogurt Chicken
- Sautéed Zucchini And Tomatoes
- Strawberry Shortcake Crumb Cake
Other Cabbage Recipes To Try
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Fried Cabbage With Bacon Recipe
Equipment
- 1 Skillet
Ingredients
- 6 slices bacon
- ½ cup onion diced
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 Tablespoon sugar
- 6 cups savoy cabbage sliced into thin ribbons
- 3 cups apples cut on the 3 millimeter / ⅛ inch setting on a mandolin with the large julienne blade about 2-3 apples- I like RubyFrost
- 1 teaspoon Kosher Salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a skillet over medium-high heat. Cook your bacon until it is crispy and remove from the pan leaving all of the grease.
- Add the onions to the grease and sauté for 3-4 minutes until softened.
- Reduce the heat to medium and mix in vinegar, water and sugar and stir until the sugar is dissolved. Pour the dressing into a separate bowl and return the empty pan to the heat.
- Add the cabbage and RubyFrost apples to the pan and sauté for 5 minutes.
- Add the half the dressing back to the pan and cook for 3 more minutes. You can add more if needed.
- Stir in salt and pepper and crumble the cooked bacon over the top and serve immediately.
Video
Notes
- Use a big skillet. The cabbage needs room to fry instead of steaming, so don’t crowd the pan.
- Cook the bacon first. The drippings give the cabbage all that smoky flavor you can’t get any other way.
- Take your time with the onions. Let them soften and caramelize a bit. They balance the tangy vinegar perfectly.
- Don’t overdo the apples. Add them toward the end so they stay crisp-tender and give little pops of sweetness.
- Taste as you go. Adjust the vinegar, sugar, or spice until it’s just right for you.
- Start with half the dressing, then add more if needed. You can always add more but you don't want it drowning in liquid either.
- Ingredients to prep ahead- Slice the cabbage, dice the onions, and julienne the apples up to a day in advance.
- Leftovers and storage- Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet so the cabbage doesn’t get soggy.
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