Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

Reviews on the recipe :

“It was excellent. I used less salt than I expected, but this recipe is definitely one I will make again and again. Thank you for sharing it, Mrs. MDSmith (and for bringing it to my attention during the exchange; it was the perfect time because I was looking for a side dish for dinner!). *(Update of 18/06/09)* I wanted to stop by once again to thank you Mrs. MDSmith. Not only did you give me a delicious side dish, but I used the leftovers to make a main course that I will probably make again and again. I chopped up the leftovers and mixed them with 1/2 lb. of seasoned ground pork, rolled in egg rolls and fried to perfection. I love a recipe that can give me two separate meals!”

“It was excellent. I served it with ham, potato salad and chickpeas on New Year’s Eve. I didn’t use all the onion I asked for, nor did I use onion powder (I didn’t have any). Like other critics, I reduced the salt (to 1 ts). There is only one small dish left, and I intend to eat it as a snack later!

“It’s the family’s favorite dish that is put in every cookbook for my children when they move and get married. It’s a beautiful dish with lots of color and flavor. Beware, it is addictive”.


6 slices of bacon

1 large onion, diced

2 cloves of garlic, chopped

1 large-headed cabbage, seeded and sliced

1 tablespoon of salt, or to taste

1 teaspoon ground black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon paprika

Carrots optional


Cook the bacon in a large skillet over medium heat until crispy and cooked through.

Remove bacon and place on paper towels to drain. Chop the bacon into pieces.

Mix the garlic and onion in the pan with the bacon fat and cook, stirring often, for 5 minutes or until tender.

Then add the cabbage immediately and cook for another 10 minutes or until tender.

Add the bacon bits on top, ⅓ cup water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika.

Stir to mix, reduce flame and cook for another two minutes or until liquid evaporates, and continue to stir at regular intervals.

Taste and re-stir if necessary. Serve immediately. Enjoy.

Note – don’t forget to put carrots in the mixture, this just adds a little something extra to the dish.


  1. Anonymous
  2. Sue Ross

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