FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Name: FRIED CABBAGE WITH BACON, ONION, AND GARLIC
Prep time: 10 min
Cook time: 20 min
Yield: 4 people
Ingredients: 1 medium head of cabbage; 6 lices Bacon; 1 medium onion; 3 cloves garlic; 1 tablespoon olive oil; salt and pepper; ½ teaspoon smoked paprika; ½ teaspoon red pepper flakes

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Prep Time
10 mins
Cook Time
10 mins
Servings
4 people
Calories
150 kcal
Course
Side Dish
Cuisine
American

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Iris Warren

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Fried Cabbage with Bacon, Onion, and Garlic is a savory, flavorful side dish that combines tender cabbage with crispy bacon, caramelized onions, and aromatic garlic. It's a quick and easy dish that makes a perfect accompaniment to any meal.

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Ingredients

Servings

1 medium head of cabbage chopped
6 lices Bacon chopped
1 medium onion thinly sliced
3 cloves garlic minced
1 tablespoon olive oil
salt and pepper to taste
½ teaspoon smoked paprika optional
½ teaspoon red pepper flakes optional

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Instructions

In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.
Add the olive oil to the skillet with the bacon drippings. Once hot, add the sliced onions and cook until soft and caramelized, about 5 minutes.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Add the chopped cabbage to the skillet. Stir well to combine with the onions and garlic.
Season with salt, pepper, smoked paprika, and red pepper flakes (if using). Stir occasionally and cook for 10-12 minutes, or until the cabbage is tender but still slightly crisp.
Return the cooked bacon to the skillet and toss to combine.
Serve warm as a side dish.

Notes

For a more robust flavor, you can add a splash of apple cider vinegar or lemon juice toward the end of cooking.
If you prefer a sweeter taste, add a small pinch of sugar to the onions while they are caramelizing.
You can substitute turkey bacon for a lighter option or use more olive oil for a vegetarian version.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the skillet or microwave.
This dish pairs well with grilled meats, roasted chicken, or even as a topping for baked potatoes.
If you like extra heat, add more red pepper flakes or a splash of hot sauce before serving.