Fried Cabbage with Bacon and Onions
User Reviews
5
Fried Cabbage with Bacon and Onions
Description
In this recipe, thick-cut bacon is cooked until crispy to render flavorful fat, which is then used to sauté diced onion until golden and fragrant. Garlic, spices including smoked paprika and red pepper flakes, and kosher salt are added alongside a small amount of real maple syrup to cut any bitterness and introduce a subtle sweetness. Chopped green cabbage is stirred into the skillet and cooked until tender with browned edges, absorbing the seasoning and bacon essence. The cooked bacon bits are folded back in to complete the dish.
The texture combines tender cabbage with crispy bacon and softened onions, enriched by the smoky and slightly sweet seasoning profile. The method relies on skillet frying to achieve caramelization and depth of flavor without being greasy.
This side dish pairs well with roasted or grilled meats and can be made less rich by adjusting the amount of bacon used. It stores well in the refrigerator for up to five days and can be reheated gently or frozen for longer keeping.
Notes highlight that red cabbage can be used as an alternative, and clarified butter may replace bacon grease for a vegetarian version. Maple syrup is recommended as a key balancing ingredient, and water can be added if the skillet becomes too dry during cooking.
Ingredients
- 8 lices Bacon chopped
- 1 medium onion diced; 6 ounces
- 2 cloves garlic minced
- 1 pound green cabbage cored and chopped; ½ large head
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 2 teaspoons maple syrup
Instructions
- Cook the bacon in a large, deep skillet over medium heat until crispy, for about 5 minutes.
- Transfer the bacon to a plate with a slotted spoon, keeping the bacon grease in the skillet.
- Add the chopped onion to the skillet. Cook it in the bacon grease until golden, about 5 minutes.
- Add the garlic, salt, pepper, smoked paprika, and maple syrup. Cook, stirring, for 30 seconds.
- Stir in the chopped cabbage. Cook, stirring occasionally, until the cabbage is tender and browned, about 5 minutes.
- Mix the bacon into the cabbage.
- Serve immediately.
Notes
- Reduce bacon to four slices for a lighter dish if desired.
- Red cabbage can be substituted for green cabbage in this recipe.
- Regular paprika may replace smoked paprika if unavailable.
- Using real maple syrup balances bitterness and enhances flavor; avoid artificial syrup.
- Add a splash of water if the skillet becomes too dry during cooking.
- For a vegetarian option, omit bacon and cook onions and cabbage in clarified butter instead of bacon grease.
- Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Reheat leftovers covered in the microwave to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 133kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 584mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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