Fried Cabbage with Bacon
Fried Cabbage with Bacon takes an inexpensive, overlooked veggie and turns it into something savory, smoky, and absolutely crave-worthy. It’s hearty enough for a main, simple enough for a weeknight, and, bonus, just one skillet needed.

This is the kind of dish that brings the family running with the smell alone. Smoky bacon, buttery-soft cabbage, and a hint of spice make it feel both familiar and fresh. Whether you’re low-carb, budget-conscious, or just plain hungry, this is the kind of recipe that delivers every time.
And, it’s ready in no time. I love serving this with pork chops, sausage, and other budget-friendly meats. It makes for a homey and tasty meal that everyone loves!
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Ingredients
- Green cabbage – Cut the cabbage in half and then with the flat side down, cut away the core.
- Bacon – Just use regular bacon, as thick-cut can get pretty chewy.1 small onion, chopped – You can use yellow or brown onion, or even sweet onion. I wouldn’t use red onion as it’ll discolor.
- Chicken broth
- Salt and pepper
- Smoked paprika
- Parsley

How To Make Fried Cabbage With Bacon That Never Tastes Like A Side Dish
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the chopped bacon in a large cast-iron skillet over medium heat until crispy. I love using cast iron here because it holds heat evenly and gives everything a bit more golden, savory flavor.

Transfer the bacon to a plate using a slotted spoon, leaving the rendered fat in the pan. A slotted spoon helps you scoop out the bacon without taking the fat with it, which you’ll want to keep for flavoring the cabbage.
Add the chopped onion to the skillet and cook for about 5 minutes, stirring occasionally, until translucent.

Stir in the chopped cabbage and cook for about 10 minutes. A large wooden spatula or turner works best for this; it won’t scratch your skillet and makes it easy to lift and stir the cabbage without breaking it down too much.

Pour in the chicken broth and season with salt, pepper, and smoked paprika. Keep cooking, stirring occasionally, until the cabbage is tender to your liking.

Return the bacon to the skillet, stir to combine, and serve hot. Finish with a sprinkle of chopped parsley if you want a bit of color on the plate.

Chef Jenn’s Tips
- Use a cast iron skillet if you’ve got one; it holds heat like a dream and gives a little extra sear to the cabbage.
- Don’t skimp on the smoked paprika. It ties everything together and adds that something-something.
- Cut the cabbage into thick shreds or chunks so it holds some bite after cooking.
- Make a double batch. This disappears fast, and it reheats beautifully.
- You can prep the cabbage a day ahead; just core and chop, then keep it in a sealed container in the fridge.
Recommended
Make It a Meal
This dish can absolutely be the star. Pile it into a bowl and top with a fried egg, or serve it next to roasted sausage or pork chops. It also pairs well with buttery mashed potatoes or even just crusty bread for sopping up all that good stuff at the bottom of the pan.

Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave until warmed through. Fried cabbage doesn’t freeze well, though; it tends to go mushy, so enjoy it fresh when you can.

Fried Cabbage with Bacon
Equipment
Ingredients
- 1 small green cabbage about 2 pounds, cored and chopped
- 5 slices bacon coarsely chopped
- 1 small onion chopped
- ⅓ cup chicken broth
- salt and pepper to taste
- ¼ teaspoon smoked paprika
- parsley chopped, for garnish
Instructions
- Cook the chopped bacon in a large skillet over medium heat until it’s crispy, then transfer the bacon to a plate with a slotted spoon, leaving the bacon fat in the pan.
- Add the chopped onion to the skillet and cook for about 5 minutes, stirring occasionally, until translucent.
- Stir in the chopped cabbage and cook for about 10 minutes, letting it soften and pick up flavor from the pan.
- Pour in the chicken broth and season with salt, pepper, and smoked paprika. Continue cooking until the cabbage is tender to your liking.
- Return the bacon to the skillet, stir to combine, and serve hot. Garnish with parsley if you’re feeling fancy.
Notes
Chef Jenn’s Tips
- Use a cast iron skillet if you’ve got one; it holds heat like a dream and gives a little extra sear to the cabbage
- Don’t skimp on the smoked paprika. It ties everything together and adds that something-something
- Cut the cabbage into thick shreds or chunks so it holds some bite after cooking
- Make a double batch. This disappears fast, and it reheats beautifully
You can prep the cabbage a day ahead; just core and chop, then keep it in a sealed container in the fridge