This Fried Cabbage recipe is insanely good! Made with bacon, onion, bell pepper, and a touch of hot sauce, it is easy to make, simple, and comes out perfect every time!
This is one of my favorite recipes ever! You just HAVE to try this Fried Cabbage, friends! All of the flavors work so well together, and the best part is that this dish requires minimum ingredients, minimum cleanup, and brings maximum flavor.
WHY THIS IS THE BEST FRIED CABBAGE
This Fried Cabbage recipe is going to become your favorite, because:
- IT’S SIMPLE. It’s made with 4 ingredients (plus seasonings).
- IT’S EASY TO MAKE. You’ll just need to roughly chop the veggies and bacon, and cook them together.
- IT’S MADE WITH BACON. Bacon adds a ton of flavor, and makes everything better! I use Jones Dry Aged Bacon, because it’s the best one on the market.
- IT’S ONE POT. Almost no clean-up required.
- IT’S ABSOLUTELY SCRUMPTIOUS. I just can’t say enough about how tasty this Fried Cabbage is.
HOW TO SELECT CABBAGE
For this recipe, you’ll need the regular green cabbage that is sold in almost every grocery store or supermarket. Select a medium-sized head that feels heavy for its size. The leaves should look crisp and fresh, without cracks or blemishes.
MY LATEST VIDEOSHere is some more info: How to Select and Store Cabbage
HOW TO MAKE FRIED CABBAGE
1. In a large non-stick skillet, sauté the bacon, bell pepper, and onion over medium heat for 7 minutes.
2. Add the red pepper flakes, salt, and pepper, and stir well.
3. Add the water and chopped cabbage to the skillet. Cook, stirring occasionally for about 20-25 minutes, or until the water evaporates.*
4. Once the water evaporates, keep frying the cabbage for about 10 minutes.
5. Remove the skillet from the heat. Stir in the hot sauce. Serve.
* Some cabbage varieties cook faster than others. Adjust the cooking time, if necessary. If needed, add a little bit more water.
Please take a moment to leave your feedback, once you try this dish. I am so thrilled to hear how you enjoyed it! Thanks for sticking with me!
WHAT TO SERVE WITH FRIED CABBAGE
This dish is wonderful on its own, but it will pair well with cooked rice, quinoa, couscous, and mashed potatoes.
I BET YOU’ll ALSO LOVE THESE CABBAGE RECIPES:
- Cabbage Sauteed with Chicken
- Cabbage Lasagna
- Cabbage with Ribs
- Skinny Cabbage Salad
- Creamy Cabbage with Chicken
FRIED CABBAGE VIDEO RECIPE
THE BEST FRIED CABBAGE
Ingredients
- 3 pork bacon strips thick-cut
- 1 medium cabbage head about 3 lbs., roughly chopped
- 1 medium onion diced
- 1 medium red bell pepper diced
- 1/3 cup of water
- 1/4 tbsp. red pepper flakes
- 1 tbsp. hot sauce
- Salt and pepper to taste
Instructions
- In a large non-stick skillet, sauté the bacon, bell pepper, and onion over medium heat for 7 minutes.
- Add the red pepper flakes, salt, and pepper, and stir well.
- Add the water and chopped cabbage to the skillet. Cook, stirring occasionally for about 20-25 minutes, or until the water evaporates.*
- Once the water evaporates, keep frying the cabbage for about 10 minutes.
- Remove the skillet from the heat. Stir in the hot sauce. Serve.
Melisa says
May 9, 2019 at 5:40 pmWhat pan do you have? Making this tomorrow! Looks yummy.
Tania Sheff says
May 10, 2019 at 12:03 pmHi Melisa! You can see the photo of my pan right above the recipe card. When you press on it, it’ll take you to Amazon where you can buy it for around 50$! I honestly love this pan, and can’t recommend it enough. Hope you enjoy this recipe, friend. Would love to hear how it turned out. Happy cooking!
Patricia says
May 1, 2019 at 12:39 amI have been cooking cabbage like this for 40 plus years. I don’t put red pepper flakes cause I don’t like hot. Your receipe and instructions are right on.
Try wrapping cabbage wedges with bacon and wrap in tinfoil with sliced onion and salt/pepper and red pepper flakes with about a tbl spoon butter and put on hot grill till done. Yummy also.
Tania Sheff says
May 1, 2019 at 8:48 pmSounds absolutely scrumptious, Patricia! I’ll definitely give it a try. Thank you so much for stopping by!
Semi says
April 22, 2019 at 10:18 pmCan I use a combination oil and turkey bacon instead? The recipe looks delicious!
Tania Sheff says
April 22, 2019 at 11:29 pmHi Semi! Thanks! Although I’ve never tried this with turkey bacon, I am sure it’ll work great. Use about 2 tbsp. of oil. Let me know how it works out for you!
Semi says
April 23, 2019 at 2:35 pmSo I made it today and it turned out pretty good! I didnt have bell peppers and the turkey bacon probably lacked the flavor of regular bacon. I added a little more seasoning and the hot sauce at the end. The finished product was delicious! Thanks 🙂
Tania Sheff says
April 23, 2019 at 6:32 pmYay! Thank you for sharing! I am glad you enjoyed it, Semi!
Joy says
April 11, 2019 at 9:41 amJust made it. Absolutely delicious . Made in Johannesburg. South Africa. Thank you. Will be making it again and again
Tania says
April 12, 2019 at 8:20 pmThank you so much, Joy!
Alexandra says
April 5, 2019 at 6:32 pmShould I fry it in oil? And if so how much?
Tania says
April 5, 2019 at 7:09 pmHi Alexandra! No oil required here. The veggies will cook in the fat drippings from the bacon. You can watch the video right above the recipe to see exactly how I do it. Thanks!
Sharon says
March 25, 2019 at 8:18 pmCould you tell me how much the weight approximately is of the bacon strips?
Thank you.
Tania says
March 25, 2019 at 9:52 pmHi Sharon! It should be around 1 oz. per strip. Thanks!
Sharon says
April 2, 2019 at 9:28 amThanks! That helps me find a substitute in the Netherlands.
Teresa says
March 1, 2019 at 9:25 pmSimple and Delicious
Tania says
March 1, 2019 at 9:39 pmThank you!
Gina says
January 31, 2019 at 11:11 amLoved this! Made it exactly like your recipe and it turned out superdelicious! Thank you.
Tania says
January 31, 2019 at 1:52 pmThank you so much, Gina! I appreciate your feedback. Have a super day!
Brigita says
January 4, 2019 at 9:30 pmI will have to try ot soon. Can i ask where is the sugar coming from? 9gr?
Tania says
January 4, 2019 at 11:58 pmHi Brigita! Can’t wait to hear your feedback! It is the sugar that is naturally present in some of the main ingredients (cabbage, bell peppers, etc.) 1 head of cabbage has about 40g of sugar. Check more here: https://www.google.com/search?q=cabbage+nutritional+value&rlz=1C1CHWA_enUS629US630&oq=cabbage+nutr&aqs=chrome.2.0j69i57j0l4.3955j0j7&sourceid=chrome&ie=UTF-8
JoAnn says
December 27, 2018 at 8:11 pmThis was delicious. I didn’t have bacon but used some organic sliced ham. I would probably not use so many red pepper flakes next time and I didn’t use any hot sauce….I added two grated carrots which added color and vitamins. Delicious!!!
Tania says
December 27, 2018 at 11:53 pmHi JoAnn! I am glad you were able to adjust the recipe and make it work for you! Thank you so much for your feedback. Happy Holidays!
maude says
December 18, 2018 at 8:30 pmi can’t believe i never thought of this!!! i keep making my cabbage with the same ingredients [and love it] but never ventured to add other ingredients or make dishes like this and your others. can’t wait to try it and all the others. you’ve made me very happy, thanks.
plus i went on amazon and order the pan – have others but not this depth which is perfect for your cabbage dishes and more.
Tania says
December 18, 2018 at 8:58 pmHi Maude! THANK YOU! I am very excited for you to try it. It’s one of my favorite dishes. Add the hot sauce, according to your personal preferences, it works so well in this dish! Also, you are going to love this pan. I cook with it almost every day. Did you get the blue one? 🙂
Carmen says
December 15, 2018 at 1:24 pmSince I make my own sauerkraut I used a jar of it instead of cabbage. I turned out super delicious and went well with the grilled hot dogs. The rest we ate just so 🙂
Tania says
December 15, 2018 at 4:11 pmHi Carmen! I’ve made this recipe with sauerkraut as well. I loved it! I am glad to hear that you make your own. Me too! Thanks for taking your time to share your feedback. Happy Holidays!
Roxie says
December 5, 2018 at 7:12 amThis looks yummy! I love cabbage!
Tania says
December 5, 2018 at 9:44 pmThanks, Roxie! Me too! 😉