📝 About This Recipe
This soulful Southern classic transforms the humble cabbage into a buttery, caramelized masterpiece infused with the deep, smoky essence of premium bacon. A hint of apple cider vinegar and a touch of brown sugar balance the savory notes, creating a complex flavor profile that is both comforting and sophisticated. It is the ultimate vegetable side dish that consistently steals the spotlight at any dinner table.
🥗 Ingredients
The Base
- 1 large head Green Cabbage (cored and sliced into 1/2-inch ribbons)
- 8 slices Thick-cut Bacon (chopped into 1/2-inch pieces)
- 1 large Yellow Onion (halved and thinly sliced)
- 4 cloves Garlic (minced)
Seasoning and Liquid
- 2 tablespoons Unsalted Butter (to enrich the pan drippings)
- 1 tablespoon Apple Cider Vinegar (for acidity)
- 1 teaspoon Light Brown Sugar (to aid caramelization)
- 1/2 teaspoon Smoked Paprika (for depth)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle kick)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
👨🍳 Instructions
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1
Begin by prepping your cabbage: remove any wilted outer leaves, cut the head into quarters, remove the tough inner core, and slice the remaining leaves into 1/2-inch wide ribbons.
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2
Place a large, deep cast-iron skillet or heavy-bottomed Dutch oven over medium heat. Add the chopped bacon pieces to the cold pan.
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3
Cook the bacon slowly, stirring occasionally, until it is beautifully crisp and the fat has completely rendered out. This should take about 8-10 minutes.
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4
Using a slotted spoon, remove the crispy bacon bits from the pan and set them aside on a paper towel-lined plate, leaving the liquid gold (bacon fat) in the skillet.
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5
If you have more than 3 tablespoons of fat, spoon out the excess; if you have less, add the 2 tablespoons of unsalted butter to the pan to compensate.
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6
Increase the heat to medium-high. Add the sliced onions to the skillet and sauté for 4-5 minutes until they become translucent and start to develop golden edges.
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7
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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8
Add the cabbage to the skillet in large handfuls. It will look like a lot, but it will wilt down significantly. Toss well to coat every ribbon in the bacon fat.
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9
Sprinkle the salt, black pepper, smoked paprika, red pepper flakes, and brown sugar over the cabbage. Toss again to distribute the spices evenly.
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10
Continue to cook the cabbage for 12-15 minutes, stirring every few minutes. You want the cabbage to be tender but still retain a slight 'toothsome' bite, with some charred, caramelized edges.
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11
Drizzle the apple cider vinegar over the mixture. This will deglaze the pan and brighten the heavy flavors of the fat and cabbage.
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12
Fold the crispy bacon bits back into the skillet and stir to combine. Taste and add a final pinch of salt or pepper if necessary.
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13
Remove from heat immediately and transfer to a warm serving bowl to prevent overcooking.
💡 Chef's Tips
Don't wash the cabbage right before cooking; any excess water will steam the cabbage rather than fry it. For the best flavor, use a cast-iron skillet as it retains heat better and encourages those delicious charred edges. If you prefer a softer texture, cover the pan with a lid for the last 5 minutes of cooking. Always use thick-cut bacon; thin slices tend to disappear into the cabbage, while thick chunks provide a satisfying texture. If the pan looks too dry while frying, add a splash of chicken broth to help the cabbage soften without burning.
🍽️ Serving Suggestions
Serve alongside crispy fried chicken or a honey-glazed ham for a traditional Southern feast. Pairs excellently with a glass of chilled, acidic white wine like a Dry Riesling or a crisp Apple Cider. Accompany with a side of buttery cornbread to soak up any flavorful juices left on the plate. This dish works perfectly as a topping for a loaded baked potato or mixed into creamy grits. Great served with grilled pork chops and a dollop of grain mustard.