Mom’s Fried Cabbage with Onions and Bacon

An Old-Fashioned Cabbage Recipe Made with Bacon, Onions and Pork Drippings

Mom’s Fried Cabbage with Onions and Bacon is an old-fashioned side dish made with thinly sliced cabbage, sweet onions, bacon, caraway seed and, when you have them, savory pork drippings. The cabbage cooks low and slow until it is tender and buttery, with lightly browned onions and smoky pieces of bacon throughout. This is the cabbage my mom has been making for years to serve alongside our pork roast and dumplings, and it is one of those simple family recipes where a handful of basic and most affordable ingredients turns into the best part of the meal.

My Mom Helped Me Write This One

This recipe is a little different from some of the recipes I share because I went directly to the source: my mom.

This is the cabbage we have eaten for years with pork roast and dumplings. It is a family recipes that has never really required a written recipe. My mom just knows how to make it. When I asked her to tell me exactly what she does, her instructions included things like “caraway seed to taste,” “a little celery salt” and “onion powder if you have it,” which is exactly how most recipes go in my family.

I wanted to get it written down because these are the recipes I think are worth preserving. They are simple, inexpensive, comforting and tied to so many family meals. Plus, so many of you have been asking for it!

Before You Jump to the Recipe

This is a very forgiving recipe, but there are a few things worth knowing before you start.

Use Whatever Size Head of Cabbage You Need

My mom specifically said “one head, any size depending on how much you need,” which made me laugh because that is such a mom recipe measurement.

A medium head of cabbage is a good place to start for a family meal. Remember that cabbage looks like an enormous amount when you first put it in the pan, but it cooks down considerably.

Slice the Cabbage Thin

Quarter the cabbage first and remove the tough core. Then slice each quarter into relatively thin strips. You do not need perfect pieces.

The thinner cabbage cooks more evenly and mixes beautifully with the onions, bacon and drippings.

Don’t Throw Away the Bacon Grease

This is not the recipe for draining the bacon and wiping out the skillet.

The bacon grease is part of the recipe. The onions cook directly in it, followed by the cabbage. That fat coats the cabbage and adds much of the flavor to this very simple dish.

The Secret Is the Pork Drippings

Bacon makes this cabbage delicious all by itself, but if you are making it alongside my pork roast, save those drippings.

This is how we have eaten this meal for years: pork, dumplings and cabbage, with those savory pork juices finding their way into everything.

The drippings get stirred into the cabbage toward the end of cooking. They add richness and give the cabbage that old-fashioned flavor that is hard to duplicate with seasoning alone.

If you are making the complete meal, I highly recommend spooning a little of the pork gravy or drippings over the cabbage when you serve it, too.

Don’t Rush the Onions

The onions should become soft and lightly browned before the cabbage goes into the pan.

You are not trying to deeply caramelize them. You just want to cook away that sharp raw-onion flavor and bring out their natural sweetness.

White onions work beautifully here, but sweet onions are also delicious.

Caraway Seed Gives It That Old-Fashioned Flavor

Caraway seed has a distinctive warm, slightly earthy flavor that is especially good with cabbage and pork.

My mom seasons this to taste rather than measuring it precisely. If you are unfamiliar with caraway, start with a small amount. You can always add more.

Along with the caraway, she uses salt, black pepper, a little celery salt and onion powder if she has it.

The whole point is keeping this super simple.

Cover It First, Then Uncover It

There are two important stages to cooking this cabbage.

First, cover the pan and cook it over low heat. The cabbage releases moisture as it cooks, which creates steam inside the covered pan and helps the cabbage wilt and become tender.

Once it is soft, remove the lid.

Let the cabbage continue cooking gently so some of that excess moisture evaporates. This concentrates the flavor and keeps you from ending up with watery cabbage.

This is also when you can add those pork drippings if you have them.

What to Serve with Fried Cabbage

For me, there is one obvious answer.

Pork roast and dumplings.

That combination is exactly why I wanted my mom to help me finally get this cabbage recipe written down. It is the kind of old-fashioned dinner where everything belongs together on the same plate and you absolutely want some of the pork juices getting into the cabbage.

But you certainly do not have to wait until you are making pork roast. This cabbage is also delicious with sausage, pork chops, ham, kielbasa or even a simple roasted chicken.

Another Delicious Way to Make Cabbage

If bacon, onions and pork drippings are not what you are looking for, I also have a Melting Cabbage recipe that makes cabbage the star of the meal in a completely different way.

Melting cabbage is cooked until incredibly tender and flavorful, and it is another great option when you need a comforting vegetable side dish.

Frequently Asked Questions

Can I Make Fried Cabbage Without Bacon?

Yes. If you have enough pork or other meat drippings, you can use those instead. The bacon is especially useful when you do not have drippings because it provides both the cooking fat and smoky flavor.

Do I Drain the Bacon Grease?

No. Leave the bacon and bacon grease in the pan. The onions and cabbage cook directly in the bacon fat.

What Kind of Onion Is Best for Fried Cabbage?

White or sweet onions both work well. Use whichever you prefer or already have.

How Do I Know When the Cabbage Is Done?

The cabbage should be wilted and tender but not swimming in liquid. Once it becomes soft, remove the lid and let it cook gently until some of the excess moisture evaporates.

Do I Have to Use Caraway Seed?

No, but caraway is part of the traditional flavor of my mom’s cabbage and pairs especially well with pork. If you are unsure about it, start with a small amount and adjust to your taste.

Can I Make This Ahead?

Yes. Fried cabbage reheats very well. Store it covered in the refrigerator and gently reheat it in a skillet or covered pan. If you have extra pork drippings, adding a spoonful while reheating is never a bad idea.