Recipe

Cabbage and Bacon Skillet

Crispy bacon + buttery cabbage with golden onion, garlic, and a bright vinegar finish. A simple one-pan staple that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A cast iron skillet filled with sauteed green cabbage and crispy bacon pieces, lightly browned at the edges

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Cabbage and bacon is one of those combos that feels almost unfair. It's humble. It's cheap. It's wildly satisfying. And when you cook it right, it hits that sweet spot between cozy and bright: smoky bacon, tender cabbage, golden onion, and a tiny splash of vinegar at the end that makes the whole pan taste awake.

This is my weeknight version, built for real life. One skillet. No fussy steps. Crisp edges where they count. And seasoning that makes you pause mid-bite like, okay, wow. Serve it as a main with crusty bread, spoon it over mashed potatoes, or park it next to roasted chicken and call it a day.

A cutting board with green cabbage, thick-cut bacon, a yellow onion, garlic, apple cider vinegar, and small bowls of salt and pepper

Why It Works

Crispy bacon stays crispy: We cook it first, then add it back at the end so it stays crisp.
Sweet, tender cabbage with browned edges: A short covered steam gets it moving, then medium-high heat helps it pick up color.
Balanced flavor: Bacon brings smoke and salt, onion brings sweetness, and vinegar cuts through with just enough brightness.
Flexible: Make it spicy, make it garlicky, toss in potatoes, or finish with a fried egg.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat (best method): Warm in a skillet over medium heat with a tiny splash of water or broth. Stir occasionally until hot, then crank the heat for 1 to 2 minutes to bring back some edge browning. Add the bacon at the end if you kept it separate.

Microwave: Totally fine for lunch. Cover loosely and heat in 30-second bursts, stirring once.

Freeze: You can freeze it, but the cabbage will soften and release more water after thawing. For best texture, use within 1 to 2 months. If you plan to freeze, undercook the cabbage slightly and save the bacon to add fresh after reheating.

Common Questions

Do I need to wash cabbage before cooking?

If the outer leaves look clean, you can peel and discard the first 1 to 2 leaves and move on. If it has visible dirt, rinse the whole head, then dry well before slicing. Water clinging to cabbage can slow browning.

How do I keep cabbage from turning mushy?

Don't over-cover it. We cover briefly to help it soften, then uncover and let moisture cook off so it can brown. Also, slice it a little thicker so it holds its texture.

Can I use turkey bacon?

You can, but you'll miss some fat for cooking. Add 1 to 2 tablespoons olive oil or butter after browning the turkey bacon, then proceed.

What vinegar is best?

Apple cider vinegar is my favorite here. White wine vinegar is also great. If you only have white distilled vinegar, use a lighter hand and taste as you go.

Can I add potatoes?

Yes. Dice 1 pound of Yukon gold potatoes small, pan-fry them in the bacon fat until browned and mostly tender, then remove and proceed. Add them back in with the bacon at the end.

Hands slicing a head of green cabbage into thick ribbons on a wooden cutting board beside a chef's knife

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or cast iron pan (12-inch is ideal)
Chef's knife
Cutting board
Tongs or a wooden spoon
Measuring spoons

I love food that doesn't pretend to be fancy, but still tastes like you know what you're doing. Cabbage and bacon is exactly that. It's the dish I make when I want something warm and grounding, but I also want it to have a little snap and brightness. The vinegar is my not-so-secret move. It turns a skillet of humble ingredients into something you keep picking at straight from the pan, "just to taste," until half of it is mysteriously gone.

Cabbage and Bacon Skillet

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

8 ounces thick-cut bacon, cut into 1-inch pieces
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 medium head green cabbage (about 2 to 2 1/2 pounds, roughly 10 to 12 cups sliced), cored and sliced into 1/2-inch ribbons
1/2 teaspoon kosher salt, plus more to taste (start light since bacon varies)
1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon smoked paprika (optional, but great)
1/4 teaspoon red pepper flakes (optional)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard (optional, adds a little tang and helps the finish go glossy)
1 tablespoon butter (optional, for extra gloss)
Chopped parsley, for serving (optional)

Bacon pieces sizzling in a cast iron skillet with rendered fat pooling and edges turning golden

Instructions

Cook the bacon. Set a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until browned and crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a plate.
Carefully pour off the rendered fat into a heatproof bowl, then add 2 tablespoons back into the skillet. (If you ended up with less than 2 tablespoons in the pan, add a little butter or oil.)
Soften and golden the onion. Add the sliced onion to the bacon fat and cook over medium heat until softened and lightly golden, about 5 to 7 minutes. Scrape up any browned bits as it cooks. Add the garlic and cook 30 seconds, just until fragrant.
Add cabbage and season. Add the sliced cabbage, salt, pepper, smoked paprika, and red pepper flakes (if using). Toss well with tongs so the cabbage gets coated in the flavorful fat.
Cover briefly, then brown. Cover the skillet and cook 4 minutes to help the cabbage start to soften. Uncover, turn heat up to medium-high, and cook 6 to 8 minutes more, tossing occasionally, until tender with browned edges (think: mostly soft, still a little bite, with caramel-y bits around the rim of the pan).
If the pan looks dry, add a small splash of water, 1 to 2 tablespoons, to prevent scorching and help loosen the browned bits, then keep going.
Brighten it up. Turn heat back down to medium. Add the apple cider vinegar and toss for 30 seconds. If you're using Dijon and butter, add them now and stir until it's glossy and lightly saucy.
Finish with bacon. Add the crispy bacon back to the skillet and toss. Taste and adjust salt, pepper, and vinegar. Top with parsley if you want a fresh finish.