How To Cook Cabbage With Bacon

ByLily

Fat renders from bacon strips and coats shredded cabbage as it cooks, creating a savory base that needs nothing more than salt and pepper. If you want to know how to cook cabbage with bacon, the method is simple and forgiving. You only need a few ingredients and one large skillet.

This dish comes together in about 25 minutes. It works as a side for pork chops, sausage, or roasted chicken. You can also eat a big bowl of it on its own.

What You Need Before You Start

Gather your ingredients first. The cooking moves fast once the bacon hits the pan.

  • 6 slices of thick-cut bacon, cut into 1-inch pieces
  • 1 medium head of green cabbage, cored and shredded (about 8 cups)
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar (optional but nice)
  • 1 tablespoon butter (optional)

Green cabbage is the standard choice. Savoy cabbage also works and cooks a little faster. Red cabbage is fine too, though it will stain the bacon a dark purple.

Choosing And Prepping The Cabbage

Pick a head that feels heavy for its size. The outer leaves should be tight and crisp, not limp or spotted.

Cut the head into quarters. Slice out the hard core from each quarter. Then cut the cabbage into thin strips, about 1/4 inch wide.

You can shred it by hand with a sharp knife or use a mandoline. A food processor works too, but the pieces can get uneven. Uneven pieces cook at different speeds, so some turn mushy while others stay crunchy.

A Quick Note On Washing

Rinse the shredded cabbage in a colander and shake it dry. Too much water in the pan means the cabbage steams instead of browns. A few drops are fine. Just don’t soak it.

How To Cook Cabbage With Bacon

Here is the full process, step by step. Read it once before you turn on the stove.

  1. Put a large skillet over medium heat. You do not need oil. The bacon makes its own fat.
  2. Add the bacon pieces in a single layer. Cook for 6 to 8 minutes, turning once, until the pieces are crisp and the fat has rendered out.
  3. Use a slotted spoon to move the bacon to a plate. Leave about 2 tablespoons of fat in the pan. Pour off any extra and save it for another meal.
  4. Add the sliced onion to the hot fat. Cook for 3 minutes until soft and slightly golden.
  5. Stir in the garlic. Cook for 30 seconds. Do not let it burn, or the whole dish tastes bitter.
  6. Add the shredded cabbage in handfuls. It will look like too much at first. It cooks down fast.
  7. Toss the cabbage with tongs so every strand gets coated in fat. Sprinkle with salt and pepper.
  8. Cook for 10 to 12 minutes, stirring every couple of minutes. The cabbage should soften but keep a little bite.
  9. Return the bacon to the pan. Add the vinegar and butter if using. Toss once more.
  10. Taste and adjust the salt. Bacon is salty, so go easy at first.

Serve it hot right from the skillet. Leftovers keep in the fridge for up to 3 days.

How To Get The Texture Right

Some people like cabbage soft and silky. Others want it crisp. You control this with cooking time.

  • For crisp-tender cabbage: cook 8 to 10 minutes
  • For soft, melt-in-your-mouth cabbage: cook 15 to 18 minutes
  • For a little browning: turn the heat to medium-high for the last 3 minutes and stir less often

If the pan looks dry at any point, add a splash of water or broth. A dry pan leads to burnt cabbage.

Common Mistakes To Avoid

Most problems with this dish come down to a few simple things.

  • Crowding the pan. If your skillet is small, cook the cabbage in two batches. Crowded cabbage steams and turns limp.
  • Burning the garlic. Add it late and keep the heat moderate.
  • Skipping the salt until the end. Salting early helps the cabbage release water and soften evenly.
  • Using thin bacon. Thick-cut bacon gives you more fat and better texture.
  • Draining all the fat. That fat is the flavor base. Keep about 2 tablespoons.

Ways To Change It Up

The basic recipe is a starting point. Try these swaps and additions once you know the method.

  • Add 1 teaspoon of caraway seeds with the onion. They pair well with cabbage.
  • Swap the vinegar for a squeeze of fresh lemon juice.
  • Add a pinch of red pepper flakes for heat.
  • Toss in a shredded carrot for color and a bit of sweetness.
  • Finish with fresh chopped parsley or chives.
  • Use smoked paprika for a deeper, smokier flavor.

You can also cook this in a cast iron skillet. It gives the cabbage a nicer sear. Just watch the heat, because cast iron holds onto it.

What To Serve With It

This cabbage works with almost any main dish. Here are some good pairings.

  • Roasted sausage and mustard
  • Pork chops with applesauce
  • Baked chicken thighs
  • Corned beef
  • Fried eggs for a simple breakfast

It also holds up well at a cookout next to grilled brats or burgers.

Storing And Reheating Leftovers

Let the cabbage cool before you put it away. Store it in a sealed container in the fridge for up to 3 days.

To reheat, warm it in a skillet over medium heat for 4 to 5 minutes. You can also use the microwave, but the texture suffers a bit. A skillet brings back some of the crispness.

This dish does not freeze well. The cabbage turns watery and soft after thawing. Make only what you plan to eat in a few days.

Now you have the full picture. Cook the bacon, save the fat, and let the cabbage soak up all that flavor. Salt, pepper, and a few minutes in the pan are all it takes.

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