Fried Cabbage with Bacon

Cabbage, fried with smoked bacon, sweet onions, South Louisiana seasonings, and a hint of pure cane syrup. Simple, quick, and full of flavor.

Servings Servings

Cuisine Cajun, Creole

Course Side Dish

Calories 106

Prep Time 15

Cook Time 45

Total Time 1

Here's What You Need

▢ 3 slices smoked bacon
▢ 1 head green cabbage - 5 to 6 quarts of chopped cabbage
▢ 1 large yellow onion - About 2 cups of chopped onions
▢ 1 Tablespoon garlic - minced; about 4 cloves
▢ ¼ cup cane syrup

Herb and Spice Blend

▢ 1 tablespoon dry thyme
▢ 2 teaspoons Creole seasoning
▢ 1 teaspoon kosher salt
▢ 1 teaspoon ground black pepper

Here's What You Do

Prepare the Ingredients

Remove the outer leaves from the cabbage. Cut the cabbage lengthwise into halves or quarters and remove the hard core. Chop the cabbage into approximately ½-inch pieces.
Roughly chop the onion, mince the garlic, and cut the bacon into approximately 1-inch pieces.
Measure the cane syrup. Combine the thyme, Creole seasoning, kosher salt, and black pepper in a small prep bowl.

Fry the Cabbage

Add the bacon to a cold Dutch oven, then place it over medium heat.
Fry the bacon until crisp and the fat has rendered, about 5 minutes, stirring frequently. Leave the bacon and rendered fat in the Dutch oven.
Add the onion and sauté for about 5 minutes, until it begins to turn clear.
Add the minced garlic and sauté for another 2 minutes.
Increase the heat to high. Add the cabbage in batches, stirring each batch into the bacon, onion, and rendered fat as it begins to wilt.
About halfway through adding the cabbage, stir in the herb and spice blend. Add the remaining cabbage and mix well.
Cover the Dutch oven and cook for 5 to 10 minutes, allowing the cabbage to soften and release its moisture.
Uncover the Dutch oven and continue cooking over high heat for 15 to 20 minutes, stirring occasionally, until the liquid has evaporated and the cabbage is tender and lightly browned.
Stir in the cane syrup and cook for another 5 minutes, stirring frequently.
Taste and adjust the seasoning if needed. Remove from the heat and serve.

Notes

Read my article Fried Cabbage with Bacon for more detailed instructions with photos and Hints and Tips. Use the QR code at the bottom of the printable recipe card to be taken directly to the article.

This recipe yields about 4 cups of cooked cabbage. The serving size for nutritional calculations is estimated to be ½ cup.

For crisper bacon, remove it after the fat has rendered and stir it back into the cabbage when you add the cane syrup.

Make-ahead: This dish can be prepared 1 day ahead. Cool promptly and refrigerate in an airtight container.

Leftovers: Refrigerate in an airtight container for 3 to 4 days or freeze for up to 3 months. Thaw frozen cabbage overnight in the refrigerator. Reheat in a Dutch oven over medium heat or in the microwave until warmed through.

Nutrition