Stir-fried cabbage is a side dish that quickly disappears in just one frying pan. Made with simple ingredients like crispy bacon, sweet onions, and tender cabbage, they’re full of comforting flavor without much effort.
Growing up with my Polish grandmother, cabbage was always on our table. From this fried cabbage recipe to cabbage rolls and hearty soups, it’s easy to add to any meal.
Taste: Crispy bacon and tender onions add flavor to every bite, while the cabbage is tender and mildly cooked with a hint of natural sweetness. Why we make it: Cooked in one skillet with minimal ingredients, bacon drippings deliver rich flavor without any extra steps. Serving suggestions: I love this with sausage, pork, roast chicken, or corned beef.
Stir-fried cabbage ingredients
Cabbage: Look for green cabbage with a heavy head and firm leaves. Cut into 1-inch pieces for even cooking, or swap with coleslaw mix for an easier version (see recipe notes for cooking instructions). Bacon: Bacon adds a smoky flavor and the fat needed to cook the onions and cabbage. If using a lower-fat version of bacon (such as turkey bacon or vegan bacon), add butter in place of bacon fat. Variation: For even more flavor, when the cabbage begins to soften, stir in the minced garlic. Finally, I sprinkled Parmesan cheese on top to add saltiness and a rich flavor.
How to make stir-fried cabbage
Cook bacon and set aside (leave any drippings in the pan). Saute onions with bacon drippings (full recipe below). Add the chopped cabbage and fry until soft. Season and enjoy.
How to store and heat fried cabbage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Thaw in the refrigerator overnight and reheat in a skillet, adding more broth if needed. You can also microwave it, but it will make the cabbage even softer.
For cabbage lovers
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Heat a large skillet or cast iron pot over medium heat. Add the chopped bacon and fry until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Add the chopped onions to the bacon drippings and cook until softened, about 3 to 4 minutes.
Add the chopped cabbage, stir and simmer for 15-20 minutes or until tender.
Season with chile flakes, if using, and salt and pepper to taste.
Sprinkle with toasted bacon and enjoy.
If you have a large pot, you can cut up the whole cabbage and cook it in bulk. You can also use coleslaw mix, but it’s thinner and only requires 8 to 10 minutes of cooking time. Optional additions include 2 minced garlic cloves (added with cabbage), Parmesan cheese, or a squeeze of lemon juice or apple cider vinegar. If you don’t have time, add a few tablespoons of chicken broth to the cabbage in the pot. This makes it easier to steam while cooking, reducing cooking time and increasing flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
calorie: 175 | carbohydrates: 9g | protein: 5g | fat: 13g | Saturated fat: 4g | cholesterol: twenty onemg | sodium: 240mg | potassium: 283mg | fiber: 3g | sugar: 4g | Vitamin A: 140IU | Vitamin C: 40.5mg | calcium: 48mg | iron: 0.7mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course side dish
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