Pan Fried Cabbage with Bacon and Onions Recipe
User Reviews
4.6
Pan Fried Cabbage with Bacon and Onions Recipe
Description
Pan Fried Cabbage with Bacon and Onions Recipe features diced thick-cut bacon cooked until crunchy, lending a smoky fat base for the dish. After rendering the bacon, butter is added to the pan, followed by onions cooked till translucent and garlic added for aromatics. Diced cabbage is then tossed in, seasoned with salt and black pepper, and cooked until it wilts down about half and develops slightly browned areas. This slow pan-frying allows the cabbage to absorb the flavorful fats and seasonings. The final dish presents a mix of tender, browned cabbage with crispy bits of bacon throughout.
Serve this cabbage and bacon side dish warm alongside roasted or grilled meats. It offers a comforting balance of vegetables with hearty bacon texture and flavor. Its richness and slight sweetness from the onions complement protein well. The leftover version reheats easily for quick meals later.
Leftovers store for up to four days in the refrigerator or can be frozen for longer keeping. Adjust salt and pepper to taste during cooking if needed. Excess bacon fat can be drained to control oiliness depending on preference.
Ingredients
- 4 Bacon diced, thick cut, strips
- 3 tbsp butter
- 1 onion diced
- 6 cloves garlic diced
- 1 cabbage diced, head
- 2 tsp black pepper fresh cracked
- 1 tsp sea salt Celtic variety
Instructions
- Cut bacon into thick chunks, pan fry until crunchy. Remove from pan and set aside.
- Drain off most of the bacon fat - leave a little if desired for taste, but too much will give an oily texture.
- Add the butter to the pan on medium-high and heat until melted and foamy.
- Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning.
- Add garlic and cabbage to the pan, tossing evenly to coat in butter.
- Generously season with salt and pepper.
- Let cabbage reduce by half, about 8 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly. Add bacon back to pan.
- When cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits, it is ready to serve.
- Serve immediately.
- Leftovers can be stored in an airtight container in the refrigerator for up to four days, three months in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 148kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 23mg | 8% |
| Sodium | 586mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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