Irish Fried Cabbage with Crispy Bacon and Caramelized Onions: A Flavorful, Keto-Friendly Side Dish You’ll Crave
Discover the irresistible charm of Irish fried cabbage, a remarkably simple yet intensely flavorful side dish that promises to delight even the pickiest eaters. This keto-friendly recipe combines the smoky crunch of crispy bacon, the tender sweetness of sautéed cabbage, and the aromatic depth of savory onions, creating a culinary masterpiece with just a few humble ingredients. While it’s an absolute staple for any St. Patrick’s Day celebration, its comforting taste and ease of preparation will have you adding it to your weekly menu far more often than just once a year. Prepare to be amazed by how such simple components can deliver such a rich, satisfying experience.
You certainly don’t need to be Irish to revel in the festive spirit of St. Patrick’s Day with an array of mouth-watering dishes. This recipe stands out as one of the best St. Patrick’s Day potluck recipes, offering authentic Irish flavors that are both simple and profoundly satisfying. It’s a hearty, wholesome dish that brings a touch of Emerald Isle tradition right to your table, perfect for sharing with family and friends.
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Why You’ll Fall in Love with This Classic Irish Cabbage Recipe
This Irish fried cabbage isn’t just a side dish; it’s a celebration of simple ingredients transformed into something extraordinary. Here’s why it deserves a permanent spot in your recipe collection:
- Simple Ingredients, Exceptional Flavor. You’ll be astonished by the depth of flavor achieved with just a handful of readily available ingredients. The beauty of this dish lies in its simplicity, making prep incredibly easy and cooking a breeze. This means less time in the kitchen and more time enjoying your meal, without compromising on taste.
- Versatile Pairing for Any Meal. This delightful side dish is incredibly adaptable, making it a fantastic companion to a wide array of main courses. Whether you’re serving up our oven-grilled chicken tenders, a savory salmon pasta bake, hearty fish, a succulent buttermilk-brined turkey breast, or even crispy buttermilk pork chops, this fried cabbage adds a comforting, savory element that enhances any plate. It’s equally wonderful alongside a classic roast or even as a flavorful breakfast hash ingredient.
- Achieve Perfectly Tender Cabbage Every Time. Say goodbye to bland, soggy cabbage! This recipe guides you to perfectly cooked cabbage that’s tender yet still retains a slight bite, bursting with the savory flavors of bacon and onions. It’s a tender, flavorful experience that will convert even the staunchest cabbage skeptics.
A Closer Look at the Key Ingredients
Understanding the role of each ingredient will help you get the most out of this simple yet profound recipe.
- Cabbage – While green cabbage is the traditional choice for Irish recipes like this, feel free to experiment with purple, savoy, or napa cabbage for subtle variations in flavor and texture. Green cabbage, specifically, gets its vibrant hue from chlorophyll, which can lighten over time with prolonged storage. Cabbage is not only delicious but also packed with vitamins K and C, and a good source of fiber, making this dish a surprisingly healthy addition to your table.
- Thick-Cut Bacon – The choice of bacon is crucial here. We strongly recommend using thick-cut bacon slices. Regular cut bacon tends to cook down significantly, resulting in very few satisfyingly crispy pieces. Thick-cut bacon, on the other hand, provides robust flavor, a delightful chewy-crispy texture, and ample rendered fat (often referred to as “liquid gold”) which is essential for sautéing the cabbage and infusing it with unparalleled flavor.
- Yellow Onion & Garlic – These humble aromatics are the backbone of flavor in many savory dishes, and Irish fried cabbage is no exception. The onion caramelizes beautifully in the bacon fat, adding a sweet depth, while the garlic provides a pungent, aromatic kick that elevates the entire dish.
- Salt, Black Pepper & Worcestershire Sauce – Simple seasonings are all that’s needed to enhance the natural flavors of the main ingredients. A touch of Worcestershire sauce adds a unique umami depth and a subtle tang that complements the richness of the bacon and the sweetness of the caramelized onions and cabbage.
Need a brilliant use for the other half of your cabbage head?
Don’t let it go to waste! Chop it up and toss it into a slow cooker for a comforting 15-bean soup or a hearty pot of chili cheeseburger soup! It adds fantastic texture and nutrients.
Alternatively, stir a handful into a creamy loaded hash brown casserole for an unexpected but delicious twist.
Savory Recipe Variations to Explore
While delicious as is, this Irish fried cabbage recipe is also incredibly flexible. Feel free to adapt it to your taste or what you have on hand:
- With Sausage: Elevate this dish into a more substantial meal by adding sliced cooked sausage. Smoked sausage, Irish sausage, or even a spicy Italian sausage would work wonderfully, adding a hearty and protein-packed twist. Simply brown the sausage after removing the bacon, then proceed with the recipe.
- Vegetarian Option: For a plant-based version, omit the bacon. Instead, use olive oil, butter, or a vegan bacon substitute to sauté the cabbage. Enhance the flavor with sautéed mushrooms, diced bell peppers, or a pinch of smoked paprika for a smoky depth reminiscent of bacon.
- With Ham: A classic Irish pairing, incorporating diced or thinly sliced grilled ham steak into the dish adds another layer of savory goodness. Add it in during the last few minutes of cooking to warm through.
- Spicy: For those who love a kick, sprinkle in some red pepper flakes or a dash of cayenne pepper during the sautéing process. Adjust the amount to your preferred level of heat.
- Herb-Infused: Introduce a fresh, aromatic dimension by adding finely chopped fresh herbs like thyme, parsley, or chives during the last few minutes of cooking. They brighten the flavors and add a lovely visual appeal.
Essential Equipment for Your Kitchen
Having the right tools makes all the difference for a smooth cooking experience:
- Dutch Oven with Lid: This heavy-bottomed pot is ideal for this recipe. Its excellent heat retention ensures even cooking, and the tight-fitting lid is crucial for steaming the cabbage to perfect tenderness. A large, heavy pot with a lid can also be used as an alternative.
- Slotted Spoon: Perfect for separating the crispy bacon from its rendered fat, allowing you to easily transfer the bacon while leaving the flavorful drippings behind for the next step.
- Wooden Spoon: An indispensable kitchen tool for stirring and sautéing. It’s gentle on your cookware, preventing scratches, and helps scrape up all those flavorful browned bits from the bottom of the pot.
- Large Serving Bowl: Essential for presenting your beautiful Irish fried cabbage. A large bowl ensures enough space for the generous portion this recipe yields.
- Sharp Chef’s Knife and Cutting Board: While not explicitly listed, these are fundamental for safely and efficiently preparing your cabbage and bacon.
Mastering the Art of Cutting Cabbage For Frying
Properly cutting your cabbage is key to ensuring it cooks evenly and integrates well into the dish. While cabbage reduces in volume significantly during cooking, you still need to chop it into manageable pieces, not cook whole leaves. Here’s how to prepare it:
- First, remove any loose or damaged outer leaves from the head of cabbage. Give the cabbage a good rinse under cold water.
- Place the cabbage on a sturdy cutting board. Using a sharp chef’s knife, cut the head of cabbage in half, right down the middle, through the core.
- Next, cut each half into quarters, creating four wedges.
- Carefully use your knife to remove the tough, triangular core from the center of each cabbage quarter. The core is edible but can be fibrous and hard to chew.
- Once cored, lay each quarter on its flat side and slice it crosswise into 1/2-inch-thick ribbons or shreds. This size ensures the cabbage cooks quickly and evenly, becoming tender without becoming mushy.
- For more detailed, step-by-step visual instructions on how to cut cabbage, you can refer to this helpful guide on how to cut cabbage.
Expert Cooking Tips for This Recipe
Achieving the perfect Irish fried cabbage is all about technique. Follow these tips for a truly delicious outcome:
- Proper Bacon Preparation: Chop the bacon crosswise into 1/4 to 1/2-inch pieces. This ensures that each piece is a good size for crisping up and that the fat renders efficiently. Remember, bacon fat renders out during cooking, so the fully cooked pieces will be noticeably smaller. Smaller pieces also distribute better throughout the dish.
🎯 TFN Pro Tip
If you prefer to cook your bacon ahead of time, make sure to drain the precious bacon drippings into a jar with a lid. You absolutely need this flavorful bacon fat to fry the cabbage. Bacon grease can be safely stored at room temperature for up to 4 days, or in the refrigerator for a couple of weeks, making it convenient for future cooking endeavors. It adds incredible flavor to so many dishes!
Speaking of liquid gold, another fantastic way to utilize bacon grease is in cornbread! We offer several delicious cornbread recipes, including cornbread with creamed corn and Jiffy mix, a dairy-free cornbread option, and a cornbread recipe using self-rising cornmeal. Just imagine the flavor!
2. Deglazing for Maximum Flavor: Be sure to scrape up any cooked bits from the bottom of the pot.
After cooking the bacon and adding the onions, use a wooden spoon to vigorously stir and scrape up any browned bits (known as “fond”) from the bottom of the pan. These caramelized fragments are packed with concentrated flavor from the bacon and are crucial for adding depth and richness to your dish as they dissolve into the onions and cabbage.
3. The Magic of Caramelized Onions: Caramelize the onions for the best flavor.
Taking the time to properly caramelize your onions transforms them from pungent to wonderfully sweet and tender. This natural sweetness adds a fantastic layer of flavor that perfectly complements the savory bacon and earthy cabbage. Stir them frequently over medium heat and avoid overcooking, aiming for a golden-brown hue and soft texture, which typically takes about 8-10 minutes.
🎯 TFN Pro Tip
To keep your Irish fried cabbage vibrant and full of flavor, it’s essential to avoid overcooking. Sauté the cabbage just until it’s tender-crisp. It should still have a slight crunch, which provides a pleasant texture and prevents it from becoming mushy and losing its appealing green color.
Perfect Pairings: Serving Suggestions
This Irish fried cabbage dish is remarkably versatile and pairs beautifully with a multitude of meals, making it suitable for any occasion, not just St. Patrick’s Day. Here are some ideas to inspire your menu:
- Traditional Irish Feasts: Serve it alongside classic creamy mashed potatoes (or colcannon), tender corned beef, or a hearty lamb stew for an authentic Irish dinner experience. It’s a natural complement to any celebratory meal.
- Hearty Mains: Enjoy it with roasted chicken, baked ham, grilled pork chops, or savory sausages for a robust and satisfying pairing. The savory notes of the cabbage enhance any protein.
- Lighter Options: For a less heavy meal, pair it with crusty artisan bread and a generous smear of good butter, or serve it alongside a fresh, crisp green salad. It can even be a fantastic base for a fried egg for a hearty breakfast or brunch.
- Beverage Pairings: Complement the rich, savory flavors of the dish with a cold Irish stout, a dry hard cider, or a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Dessert Companions: Conclude your meal with traditional Irish desserts such as an apple tart, a comforting bread pudding, or a slice of whiskey cake for a truly complete dining experience.
Frequently Asked Questions (FAQs) about Fried Cabbage
Absolutely! Using a cast iron pan is one of the best methods for making delicious fried cabbage. Similar to a wok, cast iron skillets excel at retaining and distributing heat evenly, which is perfect for cooking cabbage and bacon quickly and ensuring they achieve that desirable crispy texture. Just make sure your cast iron is well-seasoned to prevent sticking.
After preparing your cabbage, start by cooking chopped bacon in a large Dutch oven or heavy pot until it’s crispy. Remove the bacon, but leave the flavorful grease in the pot. Then, sauté thinly sliced onions and minced garlic in the bacon fat until the onions are soft and translucent, and ideally, slightly caramelized for extra sweetness. Add the chopped cabbage, season with salt and pepper, and cook until it begins to soften, about 5 minutes. Place a lid on the pot, reduce the heat to low, and let it simmer, stirring occasionally, until the cabbage is very tender (about 15 minutes). Finally, stir the cooked bacon back in and serve warm.
If you need to chop your cabbage ahead of time, store it properly to maintain its crispness. After chopping, wrap the cabbage tightly in plastic wrap, then place it in a sealable bag or an airtight container. Store it in the refrigerator. When stored correctly, chopped cabbage will remain fresh and crisp for up to 2-3 days, ready for use when you are.
This recipe typically yields enough fried cabbage to serve 6 people as a generous side dish, or it can be a hearty main dish for 3. For optimal flavor and texture, it’s best enjoyed warm on the day it’s made. If you have any leftovers, store them in an airtight container in the refrigerator for up to 4-5 days. The easiest way to reheat it is in the microwave at 50% power, but for the best results (maintaining crispness and flavor), gently reheat it in a skillet over medium heat, stirring occasionally until warmed through.
Yes, you can certainly prepare components of this dish in advance. For best results, cook the bacon until crispy and set it aside. Separately, sauté the onions and cabbage until tender. Store the cooked bacon and cabbage mixture in separate airtight containers in the refrigerator. Just before serving, combine them in a skillet and reheat over medium heat, stirring gently until everything is warmed through and the flavors meld together. This helps maintain the texture of both the bacon and cabbage.
Absolutely! While green cabbage is traditional for Irish fried cabbage, red, savoy, or napa cabbage are excellent alternatives. Red cabbage offers a slightly sweeter flavor and a beautiful color, savoy cabbage has a more delicate texture, and napa cabbage is known for its mild flavor and tender leaves. Each will provide a slightly different texture and flavor profile, so feel free to experiment!
Explore More Delicious Side Dish Recipes
If you loved this easy and flavorful side, you’ll surely enjoy these other simple side dish recipes:
- Oven Roasted Potatoes and Green Beans
- Crispy Roasted Sweet Potatoes
- Oven Roasted Asparagus and Carrots
- Baked Mashed Potatoes
If you tried this Irish Fried Cabbage with Bacon and Onions or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook and Instagram for more delicious recipes and tips! Thanks for visiting!
Irish Fried Cabbage With Bacon And Onions
By Renae Gerhardstein
Pin Recipe
Side Dish
American, Irish
6
servings
8
minutes
32
minutes
40
minutes
285
Equipment
- Dutch Oven with Lid – or other heavy pot with lid
- Slotted spoon
- Wooden spoon
- Large serving bowl
Ingredients
- 6 slices thick sliced bacon sliced crosswise into 1/2-inch strips
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- ½ large head green cabbage quartered, cored, and sliced into 1/2-inch-thick slices
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
Instructions
- Add the chopped bacon to a Dutch oven or heavy pot with a lid. Set over medium-high heat and cook until the fat renders and the bacon becomes crispy, about 7 minutes.
Using a slotted spoon, remove the cooked bacon from the pot. Transfer it to a paper-towel-lined plate to drain and set aside.
Do not wipe out the pot; leave the bacon grease for the next step.
- Lower the heat to medium, then add the thinly sliced onion, minced garlic, and 1/2 teaspoon of salt to the pot with the bacon drippings.
Using a wooden spoon, stir well and scrape up any browned bits (fond) from the bottom of the pan. Cook until the onion is very soft and translucent, about 5 minutes. You can cook longer for a deeper caramelization.
- Stir the prepared cabbage, the remaining 1/2 teaspoon of salt, and the ground black pepper into the pot. Cook, stirring occasionally, until the cabbage begins to soften, which usually takes about 5 minutes.
Place the lid on the pot and reduce the heat to low. Continue to cook, stirring occasionally, until the cabbage is very tender but still vibrant, about 15 minutes.
- Once the cabbage is tender, increase the heat to medium-high. Add the Worcestershire sauce and stir thoroughly to combine all the flavors.
Continue cooking until all liquid has been absorbed or evaporated. Transfer the fried cabbage to a large serving bowl, top with the reserved crispy bacon, and serve immediately.
Notes
- If cooking bacon ahead, store rendered drippings in a sealed jar. Use bacon fat for frying cabbage for maximum flavor. It keeps at room temperature for up to 4 days, or a few weeks in the fridge.
- For vibrant, flavorful fried cabbage, avoid overcooking. Sauté until tender-crisp to maintain texture and color.
Recipe Variations:
- With sausage: Add sliced cooked sausage for a heartier, protein-rich meal.
- Vegetarian option: Substitute olive oil for bacon grease; add sautéed mushrooms or bell peppers for extra flavor.
- With ham: Incorporate diced or sliced grilled ham steak for a traditional Irish twist.
- Spicy: A pinch of red pepper flakes or cayenne pepper can add a delightful kick.
- Herb-Infused: Fresh thyme or parsley stirred in at the end brightens the dish.
To chop the cabbage ahead of time:
- For convenience, chop cabbage up to 2-3 days in advance. Wrap it tightly in plastic wrap and store it in an airtight container in the refrigerator to keep it crisp.
Storing Instructions:
- This recipe serves approximately 6 as a side or 3 as a main dish.
- Best enjoyed fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
- Reheat gently in a skillet over medium heat for best texture, or use a microwave at 50% power for a quicker option.
Nutrition
Serving:
0.75
cup
|
Calories:
285
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
28
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
27
mg
|
Sodium:
471
mg
|
Potassium:
179
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
77
IU
|
Vitamin C:
30
mg
|
Calcium:
40
mg
|
Iron:
1
mg