Irish fried cabbage is a seriously simple, keto-friendly side dish, and it has so much flavor, even the kids will be begging for more cabbage! With crispy bacon, sautéed cabbage and savory onion this recipe comes together with just a few simple ingredients. Irish cabbage is perfect for a St. Patrick’s Day meal but I bet you’ll want to use it more often than that.
Who says you have to be Irish to celebrate St. Patrick’s Day with delicious food? You won’t hear that from us! This recipe is one of the best St, Patrick’s Day potluck recipes, bringing authentic Irish flavors to your table with its simple, hearty, and delicious taste!
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Why We Love Fried Cabbage With Bacon And Onions
- Only a few ingredients, but tons of flavor.
Very simple prep means less time in the kitchen!
- Pairs well with many different proteins.
This dish is fabulous with all types of main courses from our oven grilled chicken tenders, salmon pasta bake or other fish, buttermilk brine turkey, and even buttermilk pork chops fried. - Makes perfectly cooked cabbage.
You’ll love this recipe for tender, flavorful cabbage.
Ingredient Notes and Substitutions
- Cabbage – Use your choice of green or purple cabbage. Generally, green is the color of choice for Irish cabbage recipes like this one. Did you know what cabbage and green cabbage are the same? The outer leaves are green because of sunlight. Storing cabbage long term in a cool, dry environment will also cause the cabbage to break down chlorophyl, causing the leaves to lighten up.
- Thick Cut Bacon – We don’t recommend making this recipe with regular cut bacon slices. They tend to cook down too much, so you end up with very few crispy pieces.
Need a great use for the other half head of cabbage?
Chop it up and add it to the slow cooker for 15 bean soup slow cooker or a pot of chili cheeseburger recipe!
Or, add a handful to a simply potatoes hash brown casserole.
Recipe Variations
- With sausage: Add sliced sausage to the pan for a hearty and protein-packed twist.
- Vegetarian option: Use olive oil instead of bacon grease and add sautéed mushrooms or diced bell peppers for extra flavor.
- With ham: Incorporate grilled ham steak into the dish for a classic Irish pairing.
- Spicy: Sprinkle in red pepper flakes or cayenne for a spicy kick.
- Herb-Infused: Add fresh thyme or parsley during the last few minutes of cooking for a fresh, herbal touch.
Equipment Used in Our Recipe
- Dutch Oven with Lid: Perfect for evenly cooking and retaining heat.
- Slotted Spoon: Helps remove bacon or other proteins while leaving the grease behind for cooking the cabbage.
- Wooden Spoon: Ideal for stirring and sautéing without scratching cookware.
- Large Serving Bowl: For presenting the finished dish.
How to Cut Cabbage For Frying
- Even though cabbage cooks down a bit, you can’t just cook the leaves whole. You will still need to chop them into small pieces.
- Before that, though, cut the head in half, right down the middle. Then, use a sharp chef’s knife to remove the core in the center of the head.
- If you need step by step instructions, read this article on how to cut cabbage.
Cooking Tips for this Recipe
- Chop the bacon crosswise, into 1/4 to 1/2-inch pieces.
Keep in mind; bacon fat cooks out (renders), so the fully cooked bacon pieces are much smaller.
🎯 TFN Pro Tip
If you cook the bacon ahead, drain the bacon drippings into a jar with a lid. You need the bacon fat to fry the cabbage in. Bacon grease will keep at room temperature for up to 4 days, or in the fridge for a couple of weeks.
Another fantastic way to use bacon grease (aka, liquid gold!) is in cornbread! We have several cornbread recipes, including corn bread with creamed corn and jiffy, a dairy free cornbread, and cornbread recipe with self rising cornmeal.
2. Be sure to scrape up any cooked bits from the bottom of the pot.
After adding the onions, use a wooden spoon to stir and scrape up any browned bits from the bottom of the pan. These cooked bits add a ton of flavor to the dish.
3. Caramelize the onions for the best flavor.
Caramelizing onions makes them sweeter. That sweetness adds fantastic flavor to the Irish cabbage. Just avoid overcooking them. It only takes about 8 minutes to cook them down.
🎯 TFN Pro Tip
To keep your Irish fried cabbage vibrant and flavorful, avoid overcooking. Sauté it just until tender, allowing it to retain a slight crunch for the perfect texture.
Serving Suggestions
This Irish cabbage dish is a versatile and pairs beautifully with many meals. Serve it alongside creamy mashed potatoes (mash) corned beef for a traditional Irish dinner, or enjoy it with roasted sausage or baked ham for a hearty pairing. For lighter options, pair it with crusty bread and butter or a fresh vegetable salad. Beverages like a cold Irish stout or a crisp white wine complement the rich, savory flavors, while desserts like apple tart or bread pudding provide a sweet finish.
Fried Cabbage With Bacon And Onions FAQs
Using a cast iron pan is one of the best ways to make fried cabbage! Similar to a wok, cast iron holds in a lot of heat. This helps the cabbage (and bacon) to cook quickly and become crispy.
After preparing the cabbage, cook chopped bacon in a large dutch oven or a large pot. Remove the bacon, but leave the grease, and sauté onions. Cook until the onions are soft. Add chopped cabbage and cook until the cabbage softens, about 5 minutes. Place the lid on the pot, and reduce heat to low. Cook, stirring occasionally, until the cabbage is very tender, about 15 minutes. Add bacon back in and serve.
If you chop the cabbage ahead of time, you can wrap it tightly in plastic wrap and store in a sealable baggie or air-tight container. Place in fridge and keep for up to 2-3 days.
This recipe makes enough fried cabbage to serve 6 people as a side dish, or 3 for a main dish. For the best flavor, enjoy this side dish warm, on the day you make it. Store leftover cabbage in an airtight container in the refrigerator for up to 4-5 days. The easiest way to reheat it is in the microwave, at 50% power, but the best way to reheat cabbage and bacon is to put it back into a skillet over medium heat. Stir it gently until it warms through.
Yes! Cook the sautéed cabbage and bacon separately, then combine and reheat just before serving.
Absolutely! Green cabbage works best, but red, savoy or napa cabbage are great alternatives for a slightly different texture and flavor.
More Easy Side Dish Recipes To Love…
- Oven Roasted Potatoes and Green Beans
- Crispy Roasted Sweet Potatoes
- Oven Roasted Asparagus and Carrots
- Baked Mashed Potatoes
If you tried this Irish Cabbage or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook and Instagram! Thanks for visiting!
Irish Fried Cabbage With Bacon And Onions
Equipment
- Dutch Oven with Lid - or other heavy pot with lid
- slotted spoon
- wooden spoon
- large serving bowl
Ingredients
- 6 slices thick sliced bacon sliced crosswise into 1/2-inch strips
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- ½ large head green cabbage quartered, cored, and sliced into 1/2-inch-thick slices
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
Instructions
- Add the cut bacon to a Dutch oven or heavy pot with a lid. Set over medium-high heat and cook until fat renders and bacon is crispy, about 7 minutes. Using a slotted spoon, remove the bacon. Transfer to a paper-towel-lined plate and set it aside to drain. Do not wipe out the pot.
- Lower heat to medium, then add the onion, garlic, and 1/2 teaspoon salt to the pot.Using a wooden spoon, stir and scrape up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 5 minutes.
- Stir in the cabbage, remaining 1/2 teaspoon salt, and black pepper to the pot. Cook until the cabbage softens, about 5 minutes. Place the lid on the pot, and reduce heat to low. Cook, stirring occasionally, until the cabbage is very tender, about 15 minutes.
- Once the cabbage is tender, increase the heat to medium-high. Add the Worcestershire sauce and stir to combine. Once all liquid has been absorbed, transfer cabbage to a large serving bowl. Top with reserved bacon and serve.
Notes
- Is it okay to fry cabbage in a cast iron skillet? Using a cast iron pan is one of the best ways to make fried cabbage! Similar to a wok, cast iron holds in a lot of heat. This helps the cabbage (and bacon) to cook quickly and become crispy.
- How to cook cabbage on the stove? After preparing the cabbage, cook chopped bacon in a large dutch oven or a large pot. Remove the bacon, but leave the grease, and sauté onions. Cook until the onions are soft. Add chopped cabbage and cook until the cabbage softens, about 5 minutes. Place the lid on the pot, and reduce heat to low. Cook, stirring occasionally, until the cabbage is very tender, about 15 minutes. Add bacon back in and serve.
- How do you keep chopped cabbage crisp? If you chop the cabbage ahead of time, you can wrap it tightly in plastic wrap and store in a sealable baggie or air-tight container. Place in fridge and keep for up to 2-3 days.
- How do I store leftovers? This recipe makes enough fried cabbage to serve 6 people as a side dish, or 3 for a main dish. For the best flavor, enjoy this side dish warm, on the day you make it. Store leftover cabbage in an airtight container in the refrigerator for up to 4-5 days. The easiest way to reheat it is in the microwave, at 50% power, but the best way to reheat cabbage and bacon is to put it back into a skillet over medium heat. Stir it gently until it warms through.
- Can I make this dish ahead of time? Yes! Cook the sautéed cabbage and bacon separately, then combine and reheat just before serving.
- Can I use other types of cabbage? Absolutely! Green cabbage works best, but red, savoy or napa cabbage are great alternatives for a slightly different texture and flavor.
- If you cook the bacon ahead, drain the pan drippings into a jar with a lid. You need the bacon fat to fry the cabbage in. Bacon grease will keep at room temperature for up to 4 days, or in the fridge for a couple of weeks.
- To keep your Irish fried cabbage vibrant and flavorful, avoid overcooking. Sauté it just until tender, allowing it to retain a slight crunch for the perfect texture.
- With sausage: Add sliced sausage to the pan for a hearty and protein-packed twist.
- Vegetarian option: Use olive oil instead of bacon grease and add sautéed mushrooms or diced bell peppers for extra flavor.
- With ham: Incorporate grilled ham steak into the dish for a classic Irish pairing.
- Spicy: Sprinkle in red pepper flakes or cayenne for a spicy kick.
- Herb-Infused: Add fresh thyme or parsley during the last few minutes of cooking for a fresh, herbal touch.
Nutrition
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David says
Prepared the recipe as stated. I added sliced and steamed polish sausage half way through cooking the cabbage.
It’s the first recipe I’ve prepared and cooked where my significant other (Loving ❤️ wife) helped herself to a second helping. My chest is puffed, she’s Scottish.
I’m doing a “jig” right now without a Tartan and bag pipes.
Don says
I love your idea to serve fried cabbage on St. Patrick’s day! Having crispy bits of bacon with the cabbage adds so much flavor!
tdchinges says
I am sure to love this Irish Fried Cabbage with Bacon recipe as it has my favorite yellow onion in it, thanks for the recipe!