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Fried cabbage and bacon cooked in a cast iron skillet, stirred with a wooden spatula, on a white marble surface.
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Skillet Fried Cabbage with Bacon

Cabbage is having its main character moment and this recipe is why. Bacon renders in the skillet, cabbage hits that hot fat and gets crispy browned edges (not a sad steamed pile), garlic slides in at the last second, and a splash of apple cider vinegar wakes everything up. Twenty-five minutes, one pan, and you just made the side dish people won't stop talking about. Throw it on smoked baked potatoes, pile it into tacos, or just eat it standing at the stove. We won't tell.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 303kcal
Author: Kita Roberts

Equipment

Ingredients

  • ½ pound thick-cut bacon chopped
  • ½ medium yellow or white onion diced
  • 1 medium head green cabbage cored and cut into bite-size pieces
  • 3 cloves garlic minced
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika optional
  • 1-2 teaspoons apple cider vinegar to finish
  • Kosher salt to taste

Instructions

Cook the Bacon & Onion

  • In a large skillet over medium heat, cook bacon until crisp.
  • Remove bacon and reserve, leaving about 2 tablespoons of rendered fat in the pan. Discard excess grease if needed.
    Chopped cooked bacon pieces on paper towels atop a white plate on a marble surface.
  • Add onion (and leeks if using) to the skillet.
  • Cook 2–3 minutes until softened but not deeply browned.
    Diced onions being sautéed in a black cast iron skillet with a wooden spatula on a white marble countertop.

Fry the Cabbage

  • Add the cabbage to the pan.
  • Cook over medium-high heat, tossing occasionally.
  • Let it sit undisturbed briefly between stirs to develop browned edges.
  • Cabbage is ready when:
    - Edges are lightly caramelized
    - Leaves are tender but still structured
    - No pooled liquid remains in the pan
  • Stir in garlic during the final minute of cooking.
  • Add black pepper and smoked paprika.
    Chopped onions, cabbage, herbs, and spices are being cooked in a black cast iron skillet with a wooden spatula on a marble countertop.

Finish

  • Return bacon to the skillet.
    A skillet filled with fried cabbage and crispy bacon pieces, with a wooden spatula resting inside.
  • Remove from heat and add apple cider vinegar.
  • Taste before adding any additional salt.

Optional Smoker Finish

  • Spread cooked cabbage in a shallow pan and place in a 275°F smoker for 15–20 minutes for light smoke flavor.
  • Serve immediately.
    Fried cabbage and bacon cooked in a cast iron skillet, stirred with a wooden spatula, on a white marble surface.

Notes

  • Do not overcrowd the pan; the cabbage will steam rather than brown.
  • Avoid salting early; bacon provides salt.
  • Add vinegar off the heat for a brighter color.
  • For Jamaican variation, toast the seasoning briefly in bacon fat before adding the cabbage.
  • Reheat leftovers in a skillet to restore texture.

Optional Variations

Jamaican-Inspired Version

  • 1 teaspoon Jamaican all-purpose seasoning
  • 1 pinch dried thyme
  • 1 pinch ground allspice
Add with the cabbage so the spices toast lightly in the bacon fat.

Use-Up-the-Veg Additions

  • ½ cup sliced leeks (add with the onion)
  • 1 cup trimmed green beans (add after the cabbage has seared a few minutes)

Finishing Boost

  • Garlic-infused oil, for drizzling
  • Balsamic glaze, light drizzle
Add off heat, just before serving.

Nutrition

Serving: 1serving | Calories: 303kcal | Carbohydrates: 16g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 417mg | Potassium: 536mg | Fiber: 6g | Sugar: 8g | Vitamin A: 368IU | Vitamin C: 85mg | Calcium: 102mg | Iron: 1mg