Fried Cabbage
Fried cabbage is a quick, budget-friendly side dish cooked in bacon fat with onions and butter until the edges brown and caramelize. It pairs with any meal and costs under $4 for the entire batch.
Total
30 minServings
4Fried cabbage is a quick, budget-friendly side dish cooked in bacon fat with onions and butter until the edges brown and caramelize. It pairs with any meal and costs under $4 for the entire batch.
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Add the bacon to a very large skillet and cook over medium heat until the bacon is brown and crispy. Remove the bacon from the skillet and drain the excess bacon fat, leaving about 2 Tbsp in the skillet (reserve the drained fat for later).
While the bacon is cooking, finely dice the onion and chop the cabbage into 1-inch pieces.
After removing the bacon from the skillet, add the diced onion and continue to sauté over medium heat until the onions become soft and translucent (about 5 minutes). The moisture from the onions will begin to dissolve the browned bacon bits from the bottom of the skillet.
Once the onions are soft, add the chopped cabbage and chicken broth. Continue to let the cabbage cook over medium, stirring occasionally, until it has softened, most of the liquid has evaporated, and the edges begin to brown. If the skillet dries up before the cabbage is soft, add 2 Tbsp of water and continue to sauté until softened.
Once the cabbage is soft and the liquid has evaporated, add the butter to the skillet and stir until it has melted and coated the cabbage. Turn the heat off and add the seasoning salt, starting with ¼ tsp, then adding more to taste.
Finally, crumble the cooked bacon and stir it back into the cabbage. Give the cabbage a taste and adjust to your liking. Garnish with some freshly cracked pepper, serve, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet over medium heat with a splash of water if needed.
The cabbage is ready when it's soft, most of the liquid has evaporated, and the edges begin to brown. If the skillet dries up before the cabbage softens, add 2 Tbsp water and continue sautéing.
Yes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
Vegetable broth, beef broth, or water all work. The broth just adds moisture and flavor while the cabbage cooks down; the final browning is what creates the best taste.
Bacon adds rich flavor, but you can substitute 2 Tbsp butter or oil for the bacon fat and skip the bacon entirely, or use diced ham or sausage for a different flavor.
This recipe yields about 4 servings as a side dish. It reduces significantly as the cabbage cooks down from 6 cups chopped to a much smaller, condensed volume.
