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Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Kathi Richards Smith

Kathi Richards Smith

This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.

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Nutrition

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  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1435 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
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Reviews

Kathi Richards Smith
407

Kathi Richards Smith

11/13/2012

I would like to thank everyone who took the time to write a review. Thanks for the wonderful feedback. Kathi Smith

Michelle
280

Michelle

6/18/2009

(6/15/09) This was excellent. I did use less salt than specified but this recipe is definitely one I'll make again and again. Thanks for sharing it MrsMDSmith (and calling my attention to it on the exchange; it was perfect timing as I was looking for a side to go with dinner!) *(6/18/09 Update)* I wanted to stop by again to thank you MrsMDSmith. You not only gave me a delicious side dish but I used the leftovers to make a main dish that I will probably also do again and again. I chopped the leftovers and mixed in 1/2 lb. of seasoned browned ground pork, rolled in egg roll wrappers and fried to golden perfection. I love a recipe that can give me two distinct meals!

mitchy48
215

mitchy48

6/22/2009

This one blasts the meat off the bone! Pork fat, onion, garlic (preferably fresh), and cabbage is a Tennessee staple overlooked by the rest of the country (too bad). Thanks for sharing this recipe with the community. My 1/4 Cherokee friend/co-worker raved about this recipe for years. It always sounded too greasy, until I tried it......OMG! It's sooooooo comforting. He used 'fatback' (smoked pork fat)===less salty than bacon and no nitrites. Anyway, a great southern recipe, and I'm glad you shared it. P.S. Try some red Savoy cabbage with the green kind. It doesn't wilt so much and has a sweeter flavor. I'd like to see a good recipe for baked beans, Southern Style! Mitchy48

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