Irish Fried Cabbage With Bacon And Onions

Irish fried cabbage with bacon in a serving bowl.

5 from 7 votes

Irish Fried Cabbage With Bacon And Onions

Delicious Irish fried cabbage made with bacon and onions! Try this fried cabbage with bacon and onions for an easy, hearty side dish.

Prep Time8

Cook Time32

Total Time40

Course: Side Dish

Cuisine: American, Irish

Servings: servings

Calories: 285kcal

Author: Renae Gerhardstein

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

Fried Cabbage With Bacon And Onions FAQs:

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.
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.

TFN Pro Tip:

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.

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.

To chop the cabbage ahead of time:

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 to Store and Reheat:

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. If you have any leftovers, refrigerate them in a covered container and use them up within 4 or 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.

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