Irish Fried Cabbage With Bacon And Onions

5 from 7 votes

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

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

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.

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.

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.

Storing Instructions:

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.