It pairs beautifully with sausage links but can go with many other main courses. The leftovers are perfect with fried eggs! It’s not a secret that I love cabbage. It’s a wonderfully versatile vegetable that can be prepared in countless ways, including cabbage casserole, roasted cabbage, and cabbage soup. This fried cabbage is especially good. Cooked in bacon grease and served with chopped bacon, it’s a deliciously rich and comforting side dish, perfect any time of year.
Ingredients
Storing Leftovers
Recipe Card
Bacon: You will need one standard package of bacon (8 slices), chopped. You can chop the bacon with a sharp knife or use kitchen scissors. Aromatics: Onion and garlic. Green cabbage: You will need ½ large head, cored and chopped. To season: Kosher salt, black pepper, smoked paprika, and red pepper flakes. Maple syrup: The maple syrup counteracts any bitterness. I highly recommend using it. I also recommend using real maple syrup and not artificial pancake syrup.
Cook the chopped bacon in a large, deep skillet over medium heat until crispy, for about 5 minutes. Transfer the bacon to a plate with a slotted spoon, keeping the bacon grease in the skillet.
Add the chopped onion to the skillet. Cook it in the bacon grease until golden, for about 5 minutes.
Add the garlic, salt, pepper, smoked paprika, and maple syrup. Cook, stirring, for 30 seconds. If the bottom of the skillet becomes too dry at any point, add a splash of water and keep cooking.
Mix the bacon into the cabbage. Serve immediately.
But it pairs well with many other main courses, including keto meatloaf, roasted pork tenderloin, crispy chicken thighs, and baked pork chops.
If you’d like to add a second side dish, I recommend something green to add a splash of color to the plate. Good options include steamed broccoli, sauteed sugar snap peas, and roasted green beans.
You can also eat the leftovers cold! They are surprisingly good that way, and I’ve been known to sneak spoonfuls straight out of the fridge. 🙂
