Garlic Butter Skillet: Easy One-Pan Weeknight Dinner

Fried Cabbage with Bacon: Your New Favorite Comfort Food

There’s a certain magic that happens when humble cabbage meets smoky bacon in a hot skillet. I first had a version of this dish at my grandma’s house, where the kitchen always smelled like heaven. It was simple, incredibly flavorful, and disappeared faster than her famous pie. Today, I’m sharing my tried-and-true recipe for Fried Cabbage with Bacon, Onion, and Garlic. It’s the homestyle favorite you didn’t know you were craving!

A Dish Rooted in Simple, Good Cooking

While you won’t find this exact recipe in a fancy French cookbook, its spirit is found in kitchens worldwide. It’s a testament to making something wonderful from affordable, hearty ingredients. In the American South, fried cabbage is a staple, often slow-cooked with a ham hock. My version is a quicker, weeknight-friendly take. It brings together that same soul-satisfying flavor with less fuss and more crispy bacon. It’s traditional comfort food, updated for your busy life.

Why You’ll Absolutely Adore This Recipe

If you need reasons to make this tonight, I’ve got a few! First, the flavor is out of this world—savory, slightly sweet from caramelized cabbage, and packed with smoky bacon goodness. Second, it’s incredibly simple. You basically need one skillet and about 30 minutes. Third, it’s versatile. Serve it as a stunning side dish for a roast chicken, or pile it high in a bowl as a main course. It’s forgiving, delicious, and guaranteed to get smiles around the table.

When to Whip Up This Skillet Wonder

This isn’t just a Tuesday night dinner (though it’s perfect for that!). I love making this for a casual potluck because it travels well. It’s also a fantastic St. Patrick’s Day side that goes beyond corned beef. Having friends over for a game night? This is the hearty, no-fuss food everyone wants. Honestly, any time you need a big hug on a plate, this recipe is your answer.

What You’ll Need: The Flavor Line-Up

Gathering these ingredients is a breeze. Here’s your shopping list:

1. 6 slices of bacon: The smoky, salty foundation.
2. 1 large head of cabbage, core removed and sliced: The sweet, crunchy star.
3. 2 cloves of garlic, minced: For that essential aromatic punch.
4. 1 large onion, diced: Adds depth and a touch of sweetness.
5. 1 tbsp of salt
6. 1 tsp of ground black pepper

No Stress Substitutions

Don’t have something? No worries! Cooking should be flexible.

• Bacon: Use thick-cut pancetta, chopped ham, or even sliced smoked sausage. For a veggie version, start with 2 tablespoons of butter or olive oil.
• Onion: Yellow, white, or even a sweet Vidalia onion work great.
• Garlic: Feel free to use ½ teaspoon of garlic powder if you’re out of fresh.
• Cabbage: Green cabbage is classic, but savoy cabbage adds a lovely texture.

Let’s Get Cooking: Your Simple Guide

Ready to fill your kitchen with an amazing smell? Follow these easy steps.

Step 1: Crisp Up That Beautiful Bacon

Grab your large, trusted skillet and lay out those bacon slices. Cook them over medium heat. You’ll hear that gentle sizzle and watch the fat render. We want the bacon deeply golden and crispy. Once it’s perfect, move it to a paper-towel-lined plate. Now, here’s the secret: leave that glorious bacon grease in the pan! That liquid gold is where all our flavor begins. Pro tip: Crumble the bacon once it’s cooled a bit—it’s easier and safer for your fingers.

Step 2: Sauté the Aromatics

Into that fragrant bacon grease, toss your diced onion and minced garlic. The sound they make hitting the hot pan is pure cooking music. Stir them around, letting them soften and soak up all that smoky flavor. In about five minutes, your onion will turn soft and translucent, and the garlic will smell incredible. This step builds the flavor base, so don’t rush it.

Step 3: Welcome the Cabbage to the Party

Now for the main event! Start adding your sliced cabbage to the skillet. It might look like a mountain at first, but it wilts down wonderfully. Stir everything so each piece gets coated in that delicious grease. Let it cook for 10-12 minutes, giving it an occasional stir. You’ll see the cabbage soften, shrink, and get lovely brown, caramelized edges. The texture transforms from crunchy to tender-crisp perfection.

Step 4: Bring It All Together

Once your cabbage is beautifully cooked, it’s seasoning time. Sprinkle the salt and black pepper over everything. Then, welcome the crumbled bacon back to the skillet! Give it all a big, joyful stir. Let it cook together for just 2-3 more minutes. This melds the flavors and lets the bacon re-crisp a little. Taste it—you might do a happy dance right there by the stove.

Step 5: Dish It Up and Dig In!

Take the skillet off the heat. Your dish is ready! Spoon it into a big serving bowl or right onto plates. It’s perfect as is, but I love it with a slice of buttered cornbread to soak up any extra flavor. Serve it warm and watch it disappear. Chef’s tip: A tiny splash of apple cider vinegar at the very end can add a bright, tangy note that cuts through the richness beautifully.

Your Cooking Timeline

This recipe is a weeknight superhero.

• Prep Time: 10 minutes (mostly slicing!)
• Cooking Time: 25 minutes
• Total Time: About 35 minutes
• Servings: 6 happy people
• Calories: Approximately 150 per serving

A Little Chef’s Secret Just for You

My secret weapon? Patience. Don’t crank the heat to high to cook the cabbage faster. Medium heat allows the natural sugars in the cabbage and onion to caramelize slowly. This creates a deep, sweet, complex flavor you just can’t get from a quick, high-heat stir-fry. Trust the process—the best flavors come from taking your time.

Fun Fact: The Mighty Cabbage

Did you know cabbage is a member of the elite “brassica” family, along with broccoli and kale? It’s packed with Vitamin C and K. For centuries, it’s been a reliable, long-storing vegetable that fed families through tough winters. Cooking it with bacon isn’t just delicious; it’s a time-honored way to make a nutritious vegetable utterly irresistible.

Tools You’ll Need

You likely have everything already!

• A large skillet (12-inch is ideal)
• A sharp knife and cutting board
• A sturdy spatula or wooden spoon for stirring
• Tongs for handling the bacon
• Measuring spoons

Storing Your Leftovers (If You Have Any!)

Let the fried cabbage cool completely to room temperature. Don’t leave it out for more than two hours.

Transfer it to an airtight container. It will keep well in the refrigerator for 3 to 4 days. The flavors often meld and get even better the next day!

Reheating is easy. Warm it gently in a skillet over medium-low heat with a tiny splash of water to keep it moist. You can also microwave it in a covered dish, stirring halfway through.

My Best Tips for Success

• Slice Evenly: Try to slice your cabbage into similar-sized pieces. This ensures everything cooks evenly.
• Don’t Crowd: If your skillet seems too full at the start, add the cabbage in two batches. Overcrowding steams the vegetables instead of frying them.
• Taste as You Go: Before adding the final salt, taste the dish. Bacon saltiness can vary, so adjust to your preference.
• Add Veggies: Toss in some sliced bell peppers or carrots with the onion for extra color and nutrition.

Make It Look as Good as It Tastes

• Serve it in a colorful, rustic bowl for a homey feel.
• Garnish with a sprinkle of fresh chopped parsley or green onions for a pop of green.
• For a party, serve it in the skillet (with a hot pad!) for a fun, communal presentation.
• Pair it on a plate with a simply grilled protein like chicken or pork chops for a beautiful contrast.

Want to Mix It Up? Try These Variations!

Love the base recipe? Here are six delicious ways to play with it:

1. Spicy Southern Kick: Add a diced jalapeño with the onions and a dash of hot sauce at the end.
2. German-Inspired: Use shredded cabbage (like for coleslaw) and add a sliced apple and a tablespoon of caraway seeds with the cabbage.
3. Creamy Garlic Twist: After combining everything, stir in ¼ cup of sour cream or cream cheese for a rich, creamy sauce.
4. Sausage & Cabbage Feast: Swap the bacon for ½ pound of sliced smoked sausage or kielbasa. Brown it first, then proceed.
5. Asian-Influenced Stir-Fry: Use sesame oil instead of bacon grease, add ginger with the garlic, and finish with a splash of soy sauce.
6. Brussels Sprouts Buddy: Replace half the cabbage with halved Brussels sprouts for a different, nutty flavor and fun texture.

Common Mistakes to Avoid

A few small tweaks can take your dish from good to legendary.

Mistake 1: Burning the Garlic

Garlic cooks much faster than onion. If you add it at the same time and don’t stir constantly over high heat, it can burn in seconds. Burnt garlic turns bitter and ruins the dish. The fix is simple. Add your onions first and let them cook for 2-3 minutes until they start to soften. *Then* add the minced garlic. This way, they finish cooking together perfectly.

Mistake 2: Slicing the Cabbage Too Thick

If your cabbage wedges are too big and chunky, they won’t cook evenly. You’ll end up with some pieces raw and crunchy while others are mushy. Aim for slices about ¼ to ½ inch thick. Using a sharp knife makes this easier. Think of it like shredding for coleslaw, but in ribbon-like strips instead.

Mistake 3: Skipping the Caramelization Step

It’s tempting to rush and only cook the cabbage until it’s just wilted. But the magic is in the browning! That caramelization adds a deep, sweet, nutty flavor. Don’t stir constantly. Let the cabbage sit in the hot skillet for a minute or two between stirs. This contact creates those delicious browned bits. Be patient—it’s worth it.

Mistake 4: Over-Salting Too Early

If you add all your salt right when the raw cabbage goes in, it can draw out too much water. This leads to steaming and soggy cabbage, not frying. Also, remember your bacon is already salty. Season in layers. Add a little salt at the end of cooking, after you’ve tasted it. You can always add more, but you can’t take it away.

Your Questions, Answered

Can I make this recipe vegetarian?

Absolutely! You can easily make a delicious vegetarian version. Simply omit the bacon. Start by heating 2 tablespoons of olive oil or butter in your skillet. For a smoky flavor without the meat, add ½ teaspoon of smoked paprika when you sauté the onions. You could also add a splash of liquid smoke, but use it sparingly—a little goes a long way. The caramelized cabbage and onions will still be wonderfully flavorful.

What kind of bacon works best?

I prefer using a standard thick-cut bacon. It provides a good amount of rendered fat for cooking and nice, substantial crumbles. Applewood-smoked bacon adds a lovely sweet smokiness. If you use a very lean bacon, you might not get enough fat in the pan. In that case, just add a tablespoon of butter or oil to sauté your vegetables. Avoid maple-flavored bacon for this savory dish, as the sweetness can clash.

My cabbage is still a bit hard. How do I soften it?

If your cabbage is still too crisp for your liking, don’t worry! Just add a small splash (about ¼ cup) of water, broth, or even apple cider vinegar to the hot skillet. Immediately put a lid on it and let it steam for 3-5 more minutes. The steam will soften the cabbage quickly. Then, remove the lid and let any remaining liquid cook off. This trick gives you more control over the final texture.

Can I use pre-shredded coleslaw mix?

Yes, you can! A bag of pre-shredded coleslaw mix (cabbage and carrots) is a huge time-saver. Keep in mind it’s often cut finer, so it will cook faster. Reduce your cooking time in Step 3 to about 5-7 minutes, stirring frequently. Also, check for seasoning, as the volume in a bag might be slightly less than a whole head of cabbage. It’s a perfect shortcut for busy nights.

How can I make this dish less greasy?

After cooking the bacon, you can control the grease. If it looks like a lot, simply pour off all but 2-3 tablespoons before adding your onions. You want enough to coat the vegetables and carry flavor, but not so much that the dish feels oily. Also, placing your cooked bacon on a plate lined with paper towels helps absorb excess grease before you crumble it back in.

Is this dish freezer-friendly?

You can freeze it, but with a caution. Cabbage has a high water content. When thawed, it can become quite soft and watery, losing its pleasant texture. For best quality, I recommend enjoying it fresh or storing it in the fridge for a few days. If you must freeze, cool it completely, store in an airtight container for up to 2 months, and expect a softer result best suited for soups or casseroles after thawing.

What are the best main dishes to serve with this?

This fried cabbage is a versatile side! It pairs wonderfully with so many proteins. Try it alongside pan-seared pork chops, grilled chicken breasts, or meatloaf. For a Southern-style meal, serve it with cornbread and black-eyed peas. It’s also fantastic with fried eggs on top for a hearty breakfast-for-dinner. It really complements simple, roasted meats the best.

Can I add other vegetables to this recipe?

Please do! This recipe is a great canvas. Sliced bell peppers (any color) added with the onions are fantastic. Thinly sliced carrots will add sweetness and color. Mushrooms sautéed with the onions add an earthy, umami depth. Even a handful of frozen green peas tossed in at the last minute adds a nice pop. Just be mindful of cooking times for harder veggies.

How do I know when the cabbage is perfectly cooked?

Perfectly cooked cabbage for this dish is tender but not mushy. It should have lost its raw, bulky volume and wilted significantly. Look for the edges to start turning a golden brown—that’s the caramelization. The best test is to taste a piece! It should be easy to bite through with a slight crunch, but not raw and tough. Color is a great indicator here.

What’s the best way to reheat leftovers?

The stovetop is the winner for reheating. Warm a skillet over medium-low heat, add the leftovers, and stir until heated through. You can add a tiny splash of water or broth to prevent sticking and add steam. The microwave works in a pinch—use a microwave-safe dish, cover it loosely, and heat in 30-second intervals, stirring in between. This prevents uneven, rubbery spots.

Time to Get Your Skillet Sizzling!

Well, there you have it—my ultimate guide to the coziest, most satisfying Fried Cabbage with Bacon around. This dish proves that the best foods aren’t always the fanciest. They’re the ones made with a little love and a few good, honest ingredients. I hope this recipe finds a regular spot in your meal rotation, just like it has in mine. Now, go grab that skillet and cook up some comfort. Happy cooking!