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Cabbage and Bacon

Cabbage and Bacon

A traditional Irish main, loin of bacon is an easy dish to prepare yet incredibly flavorful. Paired simply with cabbage and mashed potatoes and it's a hearty, satisfying meal.


* Loin of bacon is available online and can be purchased at most major supermarkets.

* Click here to see a parsley sauce recipe.


  • 2 Pounds bacon loin*
  • 1 head Savoy cabbage
  • 3/4 Cups parsley sauce*
  • 1/2 Pound new potatoes
  • 1/4 Cup thinly sliced carrots
  • 1 Tablespoon minced chives
  • Pinch of Celtic sea salt
  • 1 bay leaf
  • 1 Tablespoon cloves
  • 2 Tablespoons butter


Calories Per Serving267

Folate equivalent (total)18µg4%

Of course, the bacon really adds most of the flavor here. I cook the bacon first, and then use the bacon drippings as the oil to cook the rest of the dish:

To make this cabbage bacon stir fry, start by cooking 6 slices of bacon in a large skillet. Cut some of the bacon pieces of half, if needed, to fit it all around the skillet.

Once the bacon is cooked, remove it from the pan onto a plate with a paper towel and let it cool.

Drain most of the drippings, leaving about ½ - 1 tablespoon of bacon grease, and then cook the diced onions in the bacon grease. This is where a lot of the flavor comes from for this cabbage stir fry.

Then I just add my diced cabbage, salt, pepper, and a tiny bit of sugar (optional, but it really helps make sure there is no "cabbagy" taste). Let it saute for 15-20 minutes, or until the cabbage is cooked to my liking, stirring frequently. Crumble the bacon and give it a stir.

When adapting to a low carb diet it can be difficult to give up those old favorites! I’ve tried my best to come up with some keto friendly sides that mimic classic side dishes. These Crispy Keto Zucchini Fries are one of my favorites! Zucchini is cut into fry shapes and then breaded in an almond flour parmesan breading that has a hint of ranch to it. It goes great with everything!

Another keto side dish that we love are these Keto Zucchini Breadsticks. If you love cheesy bread this recipe is for you! Served with low carb marinara it satisfies those pizza cravings! It also works great as a low carb appetizer. Some other recipes include:

  • 1 medium head cabbage, cored
  • 1 pinch salt and ground black pepper to taste
  • 3 teaspoons white sugar (Optional)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup crumbled cooked bacon
  • ¼ cup chopped onion
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped garlic

Preheat an outdoor grill for medium heat and lightly oil the grate. Slice cabbage into 6 wedges.

Place each cabbage wedge on a sheet of double-lined foil. Season with salt and pepper. Add 1/2 teaspoon sugar to each wedge. Drizzle each with 1 tablespoon melted butter. Add bacon, onion, bell pepper, and garlic to each evenly. Wrap up with foil.

Cook on the preheated grill until tender, about 30 minutes, turning after 15 minutes.

Cabbage with bacon

One day while visiting a friend, we sat in her kitchen and discussed the importance of family recipes. Like me, she has a collection that she’s gathered from her parents and ancestors. When I asked which was her favorite, she thought for a minute then said that her North Texas grandmother’s cabbage and bacon hot slaw was one she made often, especially when serving grilled or smoked meats.

Not familiar with the dish, I asked if it was similar to German potato salad, which is also usually served hot in Texas. She said it was similar, as vinegar, aromatics, and bacon were involved with both.

As a fan of the combination of tangy with smoky, I asked her for the recipe. She said she could do even better and offered to prepare it for me so I could learn firsthand how it was made. I immediately agreed to her plan.

In her refrigerator, she had most of the ingredients, such as the bacon, onions, and vinegar. Lacking the cabbage, however, we made a quick trip to the store. After returning to her place, she began to cook.

First, she fried the bacon in a skillet, and while it sizzled and popped, she thinly sliced the onion and cabbage. Once the fat had rendered, she removed the bacon from the skillet, replacing it with the onions. While occasionally stirring, she cooked them until they were fragrant and just beginning to brown.

At this point, her oldest daughter wandered into the kitchen. She saw me taking notes while her mom was at the stove and asked what I was doing. I explained that sometimes when people cooked, I wrote down their methods in case I wanted to later make the dish myself. And since this had been her great-grandmother’s cherished recipe, it was worthy of documentation.

The daughter, a teenager, looked at me like I was nuts. I laughed, but then cautioned her that someday family recipes would be important to her, as cooking beloved dishes are one of the best ways to connect with the memories of people that you love. She didn’t seem convinced, but admitted that the salad was a favorite of hers, as well.

After the onions were soft, my friend added some minced garlic to the skillet then added the vinegar. She placed the sliced cabbage in a bowl along with the cooked bacon, now crumbled, then she poured over it the onions and vinegar. After tasting, she shook in a few dashes of salt and pepper.

She spooned helpings into bowls and handed them to her daughter and me. I took a bite, and it was slick, smoky, tangy, and crisp. It was delicious. Her daughter voiced her approval as well.

While this cabbage and bacon slaw is an excellent accompaniment to sausage, ribs, chicken, brisket, and potatoes, it is hearty and satisfying enough to be enjoyed on its own, as well.

Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!

How to Make the Best Fried Cabbage

Thanks to bacon and garlic, sometimes boring cabbage transforms into a dish that’s almost crave worthy. If you have never fried or sautéed cabbage before, you need to start. As the cabbage cooks in the frying pan, it wilts, turns tender, and becomes sweet. Cabbage may sound like a boring side, but this is actually one of our favorite sides to make.

Fried cabbage is easy, and it’s one the first sides to go on the table. We “fry” our cabbage in some bacon fat. Not so much fat that it’s greasy but just enough that the cabbage picks up the smoky and savory flavors of the bacon.

If you aren’t into bacon, no worries! Swap the bacon for sausage or go meatless and use butter or olive oil. (We cook cabbage in olive oil for this lemony garlic cabbage and it’s excellent.)

We love cooking with cabbage and this bacon fried cabbage is right at the top of our favorites list, here’s the basic method:

How to “Fry” Cabbage

  • Cook bacon in a skillet until the fat has rendered and the bacon is crispy.
  • Save the crispy bacon for serving and save a bit of the rendered fat to cook the cabbage in.
  • Cook the cabbage in the bacon fat along with some garlic, red pepper flakes, and a little salt.
  • When the cabbage is wilted, sweet, and starting to brown around the edges, toss in a little mustard, apple cider vinegar, and the cooked bacon from earlier. The mustard and vinegar add a pop of acid to the cabbage which balances the sweet cabbage and smokey bacon.
  • Serve and devour!

We like to keep things simple when it comes to the seasonings. Garlic, a little heat from red pepper flakes, and tang from mustard and vinegar. You can stir in other seasonings, too. Try a little paprika or turmeric for color, onion powder, chili powder, Cajun seasoning, Creole seasoning or cayenne pepper for even more heat.

More Easy Cabbage Recipes

    — This healthier fried cabbage is just as quick to make and tastes incredible. — This soup is hearty, healthy, easy to make, and tastes fantastic. — When we’re looking for a comforting meal packed with vegetables, this easy veggie soup is where we turn. — Meet your new favorite shrimp tacos. There are chile butter shrimp, mashed avocado and a quick and crunchy slaw. or try our dairy-free version — both have rave reviews!

Fried cabbage with bacon and onions recipe

Fried Cabbage With Bacon And Onions – Salty, Sweet, Buttery, Savory, And Savory – This Irish-inspired recipe is a huge hit for the whole family!

This is my favorite cabbage and bacon recipe – super simple, easy and delicious in just one skillet – and one of the most delicious dishes you can prepare for St. Patrick’s Day celebration!

If you love cabbage and bacon (and who doesn’t like bacon?), This is the one you’ll want to eat over and over again.

Slightly sweet, slightly salty, rich in buttery and filled with crunchy bacon – this fried cabbage with bacon is sure to be your favorite easy side dish!

This keto cabbage plate is naturally low in carbs – making it a great choice for a keto diet, low-carb, paleo, and gluten-free diets.

At Sweet C’s, we have a lot of types of readers: those who want more information to feel more comfortable in the kitchen, those who absolutely love the recipe, and some who want a little bit of information right before they get to it.

To better serve all our readers, we have a “skip to recipe” button in the upper left corner of every page to protect you from scrolling. We also have a clickable table of contents below that can help you quickly navigate through our recipe.

° 4 strips of thick bacon cut into cubes

° 1 teaspoon Celtic sea salt

Cut the bacon into thick pieces, and fry until crunchy. Then removing from pan and set apart .

Heat butter in a large frying pan over medium-high heat until it melts and turns into a frothy.

Add chopped onions to the pan, and cook until soft and translucent, about 4 minutes. Stirring to stop sticking .

Add garlic to the pan, and cook until fragrant and soft, about 3 minutes.

Add cabbage to a skillet and stir well until covered with butter.

Generously season the salt.

Let the cabbage halve, about 10 minutes, stirring occasionally as it cooks to prevent burning and allow it to cook evenly. Add bacon to the skillet.

When cabbage loses much of its volume and begins to turn shiny, slightly translucent, and has beautiful brown bits, it is ready to serve.

How to make bacon and cabbage recipe for St. Patrick's Day

Bacon and cabbage has been found to be Ireland's most popular dinner, according to Ireland's food board Bord Bia. It's also the meal that most people in Ireland associated with St. Patrick's Day (not corned beef, as our Irish American brethren believe).

The wholesome, hearty, and old-fashioned meal is most certainly close to the Irish people’s heart: Bord Bia found that 64 percent of Irish adults consider bacon and cabbage the meal most synonymous with Ireland and that 30 percent of Irish people crave the dish while traveling abroad.

Irish Americans share a similar affinity for the traditional Irish meal. In the US, it’s still very much a tradition to eat corned beef and cabbage, which evolved from the traditional bacon as it was difficult for Irish immigrants to get their hands on the meat at the time.

Read more

But in the name of tradition, here's a traditional recipe for Irish bacon and cabbage with mustard sauce:

Traditional Irish bacon and cabbage recipe:


  • 1½kg loin of bacon
  • 1 carrot
  • 2 celery sticks
  • 2 leeks
  • 1 tsp peppercorns
  • 1kg cabbage, finely sliced
  • 1 tbsp butter
  • 1 tbsp mustard
  • 1 tbsp oven-dried breadcrumbs
  • ½ tbsp brown sugar
  • Knob of butter

Mustard Sauce:

  • 50g butter
  • 25g flour
  • 1 tbsp Mustard
  • 250ml mixture cooking liquid and cream

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Place the joint in a large saucepan.

Add chopped vegetables and peppercorns.

Bring to the boil, then simmer gently for approximately 20 minutes per ½ kg.

Set oven to gas mark 6, 200ºC (400ºF).

Remove the joint from the saucepan.

Remove the rind and score the fat.

Place the joint on a roasting dish.

Spread with mustard and bread crumbs, sugar and a knob of butter.

Place in the oven for 15-20 minutes.

To make the sauce:

Melt the butter, add the flour and mustard.

Whisk in the cooking liquid and cream.

Bring to the boil. Reduce the heat and simmer for 3-4 minutes.

The sauce should have the consistency of thin cream.

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To cook the cabbage:

Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid.

Reduce to a simmer and cook for 2-3 minutes.

Drain well and toss in butter.

Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.

What's your favorite Irish recipe? Let us know in the comments!

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Recipe Summary

  • 4 pounds Irish boiling bacon
  • 1 Savoy cabbage, trimmed, quartered, and cored
  • 4 tablespoons unsalted butter
  • Freshly ground black pepper
  • Parsley Sauce
  • Boiled Yukon gold potatoes, for serving

Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water drain.

Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.

Meanwhile, slice cabbage across the grain into thin shreds rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.

Remove bacon from pot strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Watch the video: Rosenkål med bacon og hvidløg i actifry