Sautéed Cabbage with Bacon
Crisp bacon and tender sautéed cabbage come together in this classic Southern side dish. It's savory, smoky, and ready in 30 minutes, making it the perfect partner for roasted chicken or pork chops.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Render the Bacon
- b.Cut the bacon slices into 1-inch pieces.
- c.Place the bacon in a large, cold skillet or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes.
- d.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the thinly sliced yellow onion to the hot bacon fat in the skillet. Sauté over medium heat, stirring frequently, until the onion softens and becomes translucent, about 5-6 minutes.
- c.Add the minced garlic and optional red pepper flakes. Cook for another minute until the garlic is fragrant, being careful not to burn it.
- 3
Step 3
- a.Wilt the Cabbage
- b.Add the sliced cabbage to the skillet in batches if necessary. Toss well to coat the cabbage with the bacon fat and onion mixture.
- c.Season with salt and black pepper. Continue to cook, stirring occasionally, until the cabbage has wilted and is tender-crisp, about 10-12 minutes. Avoid overcooking to prevent it from becoming mushy.
- 4
Step 4
- a.Finish and Serve
- b.Pour the apple cider vinegar over the cabbage. Stir well, scraping up any flavorful browned bits from the bottom of the pan.
- c.Return the crispy bacon to the skillet and toss everything together to combine.
- d.Taste and adjust the seasoning with more salt, pepper, or vinegar if needed. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, slice the cabbage into uniform 1/2-inch strips to ensure it cooks evenly.
- 2Use a large, wide skillet or a Dutch oven. This gives the cabbage space to sauté and brown rather than steam, which can make it soggy.
- 3Don't overcook the cabbage. The goal is tender-crisp, where it's cooked through but still has a slight bite.
- 4Starting the bacon in a cold pan allows the fat to render slowly and evenly, resulting in perfectly crispy bacon.
- 5Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Adapt it for your goals.
Vegetarian
Omit the bacon. Sauté the onion and cabbage in 2 tablespoons of olive oil or butter. Add 1/2 teaspoon of smoked paprika to mimic the smoky flavor.
SpicierSpicier
Add one thinly sliced jalapeño along with the onion for a fresh, spicy kick, or increase the amount of red pepper flakes.
SweeterSweeter
Add one cored and diced apple (like a Granny Smith or Honeycrisp) along with the cabbage for a touch of sweetness and texture.
Add CarawayAdd Caraway
For a more European flavor profile, add 1/2 teaspoon of caraway seeds along with the garlic. They pair beautifully with cabbage.
Why this is on our healthy list.
Rich in Vitamin K
Cabbage is an excellent source of Vitamin K, which is crucial for blood clotting and building strong bones.
High in Fiber
The high fiber content in cabbage supports digestive health by promoting regular bowel movements and feeding beneficial gut bacteria.
Packed with Antioxidants
Cabbage contains powerful antioxidants, including polyphenols and sulfur compounds, which can help reduce inflammation and protect against cellular damage.
Boosts Immunity
As a great source of Vitamin C, cabbage can help strengthen the immune system and protect the body against infections.
Frequently asked questions
It's a mix. Cabbage itself is very healthy—low in calories and high in fiber, vitamins C and K. However, the bacon adds significant amounts of sodium and saturated fat. It can be part of a balanced diet when enjoyed in moderation.