This bacon and cabbage recipe is quick and simple, using just a few everyday ingredients. Serve it on its own for a low-carb meal or pair it with egg noodles, potatoes, or rice for a heartier plate.
The idea for this fried cabbage with bacon came from a reader suggestion and I added it to my list of easy weeknight dishes. It’s one of those comforting, unfussy recipes where bacon does a lot of the flavor work.
All you need is cabbage, bacon, and onions. I usually finish with smoked paprika and salt and pepper to taste, but you can keep it even simpler if you prefer.
This dish is versatile — it works as a main course or a side, and it reheats well for leftovers.
Recipe notes & tips:
- If you don’t have smoked paprika, regular or hot paprika works fine.
- Add a dash of hot sauce if you want some heat.
- If you like garlic, stir in 2–3 cloves a few minutes before the cabbage finishes so it softens without burning.
What to serve with this recipe?
Leave it as-is for a low-carb meal, or serve with boiled or baked potatoes, rice, or egg noodles. Ramen noodles also make an affordable, tasty option. This dish stretches well: served alone it’s filling for fewer people, but paired with a starch it can feed more.
Sautéed cabbage develops a tender, slightly sweet texture that pairs perfectly with salty, crispy bacon. It’s one of those simple comfort foods that’s satisfying any time of year.
More cabbage recipes to try:
- Kielbasa Soup
- Cabbage Roll Soup
- Instant Pot Cabbage Soup
- Easy Egg Roll in a Bowl
If you try this bacon fried cabbage, let me know how it turned out.
Bacon and Cabbage
Natasha Bull
Ingredients
- 6 strips bacon cut into smaller pieces
- 1 medium cabbage cored & chopped
- 1 medium onion chopped
- 1/2 teaspoon smoked paprika optional
- Salt & pepper to taste
Instructions
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Cut the bacon into small pieces (kitchen shears work well). Fry in a deep skillet over medium-high heat until crispy, about 10 minutes. Remove the bacon and leave roughly 2 tablespoons of bacon fat in the pan.
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Add the chopped onion to the skillet and sauté for about 3 minutes until translucent.
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Stir in the chopped cabbage and cook, stirring occasionally, for 10–15 minutes depending on how soft you like it.
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In the last minute or two of cooking, stir in the smoked paprika and return the bacon to the pan. Season with salt and pepper to taste and serve immediately.
Notes
- Serving size depends on whether you serve this with a side. As a standalone dish it serves about 2; with egg noodles or another side it serves 4; as a side, it can stretch to 6.
- Nutritional information is an estimate and should be used as a guideline only.
Nutrition
Carbohydrates: 16g,
Protein: 7g,
Fat: 13g
Nutrition information is automatically calculated and should be used as an approximation.
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