Description
This easy fried cabbage recipe is a flavorful side dish featuring crispy bacon, sautéed onion, garlic, and a touch of stone ground mustard, finished with smoked paprika for a smoky depth. Perfectly tender and slightly caramelized cabbage makes a delicious accompaniment to any meal.
Ingredients
Scale
Meat
- 6 pieces bacon, cut into 1-inch pieces
Vegetables and Aromatics
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 head cabbage, sliced and chopped
Spices and Condiments
- 2 tablespoons stone ground mustard (or Dijon mustard)
- 1/4 teaspoon smoked paprika
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Cook Bacon: Heat a large pan over medium heat and add the sliced bacon pieces. Cook until crispy, then remove the bacon and place it on a paper towel-lined plate to drain excess grease. Remove some bacon grease from the pan, leaving about 2 tablespoons.
- Sauté Onions: Add the diced onion to the pan with the reserved bacon grease. Cook for 2 to 3 minutes until the onions become translucent and softened.
- Add Garlic and Spices: Stir in the minced garlic, stone ground mustard, smoked paprika, kosher salt, and freshly ground black pepper. Mix well to combine the flavors.
- Cook Cabbage: Place the sliced and chopped cabbage on top of the onion mixture. Use a large spoon or tongs to stir and sauté everything together for 12 to 15 minutes, until the cabbage is tender, buttery soft, and slightly caramelized.
- Combine and Serve: Toss the cooked bacon back into the pan with the cabbage mixture. Stir well to combine all ingredients evenly, then serve hot as a tasty side dish.
Notes
- For a vegetarian version, omit the bacon and use olive oil or butter for sautéing.
- Stone ground mustard adds texture, but Dijon mustard can be used for a smoother taste.
- Adjust seasoning with salt and pepper according to your preference.
- Leftover fried cabbage can be refrigerated and reheated gently on the stovetop.
- For extra smoky flavor, consider adding a dash more smoked paprika or smoked salt.
