Braised Cabbage with Bacon


5 from 3 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Braised cabbage with bacon makes a delicious side dish. Cabbage braised with bacon and onion is perfect for a weeknight supper.

Braised Cabbage with Bacon Recipe 3

Braised cabbage with bacon is hard to beat for a hearty, down-home side dish. It’s one of those simple little recipes that makes the most humble of meals seem like so much more.

Growing up, Mama would serve cooked cabbage with meatloaf or pork chops along with a side of mashed potatoes on a regular basis. I’ll admit, I ate them because I had to. They were far from my favorite vegetables that she prepared.

As I got older, I grew to not mind them as much. I suppose it was routine exposure and learning to actually like them. But I have to tell you, I never really loved them until I started preparing them as I do in this recipe – braised with bacon and a bit of onion. I could make an entire meal out of that dish alone and actually have for lunch on a few occasions.

Little Buddy is still at the point I was when I was growing up with cabbage, but I feel sure that by having our “hello bites” on a routine basis he might actually love them as much as I do when he’s in his forties.

At least I’m cooking them like he will.

Braised Cabbage with Bacon Recipe 2

Here’s how I make my braised cabbage with bacon. Try it soon!

Braised Cabbage with Bacon Recipe

5 from 3 votes
Braised cabbage with bacon makes a delicious side dish. Cabbage braised with bacon and onion is perfect for a weeknight supper.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6


  • 4 slices bacon, diced
  • 1 onion, diced
  • 1 head of cabbage, chopped
  • 1/4 cup water
  • salt and pepper


  • Core and clean cabbage. Chop into 1 1/2″ to 2″ pieces.
  • Add diced bacon to a large, heavy-bottomed skillet or Dutch oven. Cook over low to medium heat until bacon has lightly crisped. Remove bacon to a bowl while cooking cabbage and drain off bacon drippings, leaving 3 tablespoons in the skillet or Dutch oven for cooking.
  • Add diced onion to skillet or Dutch oven with bacon drippings and cook until tender, about 3 minutes. Add chopped cabbage to onions and add water. Cook for about 12-15 minutes until cabbage is tender, stirring occasionally.
  • Add the bacon back to the cabbage and stir gently to combine. Season with salt and pepper to taste.


Calories: 106kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 126mg | Potassium: 313mg | Fiber: 4g | Sugar: 6g | Vitamin A: 154IU | Vitamin C: 57mg | Calcium: 66mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

What vegetable did you eat as a child, but really learn to love when you got older?

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 3 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Cristi Cave says:

    5 stars
    When I was growing up, this was a main dish for us. It was a way to feed hungry children during those times of high inflation. I always loved it.

    1. Robyn Stone says:

      Thanks, Cristi. This was a dish my mother made when I was growing up, too. xo

  2. Decorena says:

    5 stars
    1 of my all time favourite veggie recipes. Very yummy

    1. Robyn Stone says:

      Such a tasty dish, isn’t it, Decorena?! Thanks so much! xo

  3. June says:

    5 stars
    Robin, this is the best site for rcipes that are a little different and yet easily prepared. Having found this now it will be my go to for any recipe I may want. Thank you for this. What a joy to find a great place for help.

  4. Sudie Lewis says:

    We make this in NC, but we call it southern fried cabbage. To make it healthier I use olive oil, crush red pepper,an 1 pkg. splenda.

    1. Robyn Stone says:

      Thanks so much, Sue!

  5. Sarah says:

    I have been eating cabbage like this since I can remember! My mom made it while I was growing up and now I make it for my family. Ironically, I just made it a couple of days ago. The only difference in ours is we add some frozen corn in and it adds a great sweetness to an already delicious recipe! If you’ve never had cabbage like this you must try it! You will never look back!

  6. Shawn says:

    I have made this several times now and I have to say that I’m simply in LOVE! I’ve never been a big cabbage fan but I crave this now. Thank goodness cabbage agrees with me because I’m now personally responsible for the consumption of quite a few cabbage patches now! Thank you, thank you, thank you.

    1. Robyn Stone says:

      Hi Shawn!
      I’m so glad you love this recipe. It sounds like we are braised-cabbage loving buds! I could eat this as my meal many days a week! I bet the cabbage farmers are loving us! 🙂 Thanks so much for letting me know how much you enjoy it! I really appreciate it.

    2. Lois Ross says:

      This sounds great. I only eat cabbage on St. Patrick’s Day. I can’t wait to try your receipe.