Fried Cabbage with Bacon and Onions

Have you tried the combination of fried cabbage with bacon and onions yet?

The sweetness of onions and cabbage go perfectly with the saltiness of bacon, so how could you resist? And, if you are having trouble getting the kids to eat their greens, then this dish might just help you out.

Buttered cabbage with black pepper was a staple dish with a roast dinner on Sundays when I was growing up, and this version is almost as easy and much tastier.

It's ready from start to finish in 15 minutes too, giving you plenty of time to focus on the rest of the meal.

Enjoy!

Did you eat cabbage growing up? It is certainly a very British vegetable and, now that I am living in rural Lincolnshire, I am completely surrounded by fields of it!

This area famously grows cabbages, broccoli, sprouts, cauliflowers and potatoes. It's quite normal to see a herd of sheep brought into the fields to eat the stumps too.

Cabbage has always been quite an affordable vegetable and, as it's so full of goodness too, we really need to celebrate it and eat more of it.

Here's why you will love this fried cabbage with bacon and onion:

• The humble cabbage is packed full of vitamin C, fibre and being a cruciferous vegetable, it is good for your heart too.
• Quick to prepare in 5 minutes and only 10 minutes to cook.
• Using a savoy cabbage means that the cabbage keeps its texture and colour after cooking.
• Use leftovers for bubble and squeak!

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• Substitutions
• 📖 Variations
• Storage
• FAQs
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

• Cabbage - a savoy cabbage looks and tastes the best for this dish. It's densely packed leaves mean that there is little wastage on the outside. It doesn't have a strong taste and keeps it's coarse texture when cooked.
• Bacon - I've used lean smoked bacon lardons, as they have little fat, but still give plenty of salty , smoky flavour.
• Butter
• Oil - normal olive oil or vegetable oil.
• Onion - a large yellow or brown onion.
• Garlic - 2 cloves for extra flavour.
• Pepper - freshly ground black pepper.
• Salt

See recipe card for quantities.

🍽 Equipment

• Large sharp knife
• Large Saucepan with lid
• Colander - or use the saucepan lid
• Large Frying pan or skillet
• Wooden spoon or spatula

🔪 Instructions

Remove any old leaves from the outside of the cabbage and cut into quarters through the stalk.

Cut out the hard white root and slice the cabbage.

Peel the onion, cut it in half then slice. Chop the garlic.

⏲️ Cooking Time

Heat 2 cm or an inch of water in a saucepan to a boil and add the cabbage and salt.

Place a lid on and simmer for 5 minutes then drain in a colander or use the saucepan lid.

While the cabbage is cooking heat the oil in a large frying pan over a medium heat.

Add the onions and cook for about 3 minutes until they are starting to soften.

Use a wooden spoon to stir.

Add the bacon and cook for 2 minutes and then add the chopped garlic for 1 minute.

The onions should be soft and only lightly coloured at this stage.

Add the butter to the frying pan to melt and then tip in the cabbage.

Fry for 2 minutes or longer, depending if you like the cabbage abd onions nutty and golden.

Sprinkle over the pepper and check the seasoning before serving.

🥗 Serve with

• Beef Olives
• Venison Haunch
• Turkey and Ham Pie
• Slow Rost Belly Pork
• Chicken en Croute
• Duck with Orange Sauce
• Sausage with Lentils
• Chicken Supreme
• Philadelphia Chicken
• Lincolnshire Sausage Skewers
• Cannon of Lamb
• Roast Rack of Pork

Substitutions

• Cabbage - use a normal green cabbage, sweetheart cabbage or kale of you prefer. Just be sure to wash loose leaved cabbages well and remove any tough stalks before cooking.
• Bacon - use any bacon you have cut into small pieces or use leftover cooked ham instead.

📖 Variations

• Caraway - caraway seeds have often been served with cabbage. Toast a teaspoon in the butter before adding the cabbage. They have a lemony, five spice flavour that really compliments the cabbage.
• Vegetarian - leave out the bacon.
• Spicy - add half a teaspoon of chilli flakes with the cabbage.
• Leeks - replace the onion with sliced leeks or use a combination .
• Chorizo - instead of bacon cube some chorizo sausage and fry with the onions.
• Cheese - be really naughty and add some grated cheddar to the cabbage and pop under the frill for a few minutes.

Storage

• Refrigerator - cool, cover and refrigerate for up to 5 days.
• Freezer - pack well and freeze for up to 3 months. Defrost in the refrigerator overnight.
• To reheat - add a little butter and oil to a frying pan over a medium heat and heat the cabbage for about 5 minutes until hot.

FAQs

More side dishes to try

• Leeks in White Sauce
• Cheesy Mashed Potatoes
• Celeriac Puree
• Cavolo Nero Kale
• Braised Red Cabbage
• Broccoli and Cauliflower Cheese
• Roast Potatoes
• Baked Sweet Potato Fries
• Stuffed Baked Potatoes

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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