Fried Cabbage Bacon Onions (Printable)

Smoky bacon, sweet onions, and tender cabbage combine in this classic Southern-inspired side.

# Components:

→ Meats

01 - 6 slices bacon

→ Vegetables

02 - 1 medium head green cabbage, cored and chopped (about 6 cups)
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced

→ Seasonings

05 - 1 teaspoon salt, or to taste
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon smoked paprika (optional)
08 - Pinch red pepper flakes (optional, for heat)

→ Fats

09 - 1 tablespoon unsalted butter (optional, for extra richness)

# Directions:

01 - In a large skillet or Dutch oven over medium heat, cook bacon until crisp, about 6 to 8 minutes. Transfer to a plate lined with paper towels. Reserve 2 tablespoons bacon fat in the pan; discard the rest.
02 - Add sliced onions to the pan. Sauté in bacon fat over medium heat until onions are translucent and beginning to caramelize, about 3 to 4 minutes. Add minced garlic and cook for 1 minute.
03 - Stir in chopped cabbage. Sauté, stirring frequently, until cabbage begins to soften and reduce in volume, about 8 to 10 minutes.
04 - Season with salt, black pepper, smoked paprika, and red pepper flakes if using. Stir thoroughly to combine.
05 - Crumble the cooked bacon and return it to the pan. If desired, add unsalted butter at this stage for added richness.
06 - Continue to cook until cabbage is tender and edges are lightly browned, about 4 to 5 minutes. Adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • This is the kind of simple, belly-warming side you whip up when you crave something cozy and savory but don&apost want to fuss over dinner.
  • I always end up making extra because someone&aposs spoon inevitably sneaks a second helping before I serve.
02 -
  • If you crowd the skillet, the cabbage might steam instead of brown—use your biggest pan for that lovely caramelization.
  • Saving some cooked bacon to scatter over the top at the end gives it a crispy finish that&aposs irresistible.
03 -
  • Letting the cabbage brown at the edges before stirring unlocks a deeper flavor—don&apost rush this part.
  • Save bacon fat in a small jar for other recipes—your future self will thank you.
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