Fried Cabbage
Crispy pan-fried cabbage with bacon and onions, a comforting side dish that's easy to prepare.
Ingredients
Main Ingredients
- 4 strips thick-cut bacon cut into lardons
- 1 large yellow onion thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 small head green cabbage or half a large head, about 2.5 pounds
Seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper plus additional to taste
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon freshly squeezed lemon juice or apple cider vinegar
Instructions
Preparation
- Trim off the stem end of the cabbage to create a flat base. Stand it up on the base, then cut in half from its top down through its core. Place the cut sides down on the cutting board.4 strips thick-cut bacon
- Slice the cabbage as thinly as possible around the core to create fine ribbons. Discard the core.4 strips thick-cut bacon
Cooking
- Heat a large sauté pan over medium heat. Sauté the bacon until crispy, about 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Discard all but 2 tablespoons of drippings from the pan.4 strips thick-cut bacon
- Add the onion to the pan and cook until it is browned and softened, about 8 to 10 minutes.4 strips thick-cut bacon
- Add the olive oil, cabbage, salt, pepper, garlic powder, and Worcestershire sauce. Sauté for 10 to 15 minutes, stirring periodically, until the cabbage is tender and browning.4 strips thick-cut bacon, 1 large yellow onion
- Stir in the lemon juice and the reserved bacon. Taste and adjust seasonings before serving warm.4 strips thick-cut bacon, 1 large yellow onion
Notes
Store leftovers in the fridge for up to 4 days. Reheat in a skillet over medium heat to maintain texture. This dish also freezes well for up to 2 months.