Fried Cabbage Recipe

Prepare cabbage

Remove outer leaves of the cabbage if wilted. Cut the cabbage into quarters through the core, remove the core from each quarter, then slice each quarter crosswise into thin 1/4-inch shreds. You should end up with about 6-8 cups shredded cabbage depending on head size.

Slice onion and garlic

Peel and thinly slice the yellow onion. Peel and mince the garlic cloves. Chop the parsley and set aside.

Heat a large heavy skillet or cast-iron pan over medium heat. Add the bacon slices and cook until edges are brown and fat is rendered, about 6-8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate and chop into 1/2-inch pieces when cool enough to handle. Reserve about 1 tablespoon of the rendered bacon fat in the pan and discard or save any excess; if your bacon is very lean, add the 1 tablespoon olive oil to the pan.

Reduce heat to medium-low, add the butter to the reserved fat in the pan. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and beginning to caramelize, 6-8 minutes. Add the minced garlic and cook 30-45 seconds until fragrant but not browned.

Turn heat to medium-high. Add the shredded cabbage to the pan in batches if necessary (it will mound but will quickly shrink). Toss to coat with the onion, garlic and fat. Spread the cabbage into an even layer and let it sit, undisturbed, 2-3 minutes to develop a light brown sear. Stir or flip sections and let sit again 2-3 minutes. Continue stirring and searing for 6-8 minutes total, until cabbage is tender with some browned edges but still has slight bite.

Season the cabbage with apple cider vinegar, soy sauce (or Worcestershire), kosher salt, black pepper, and crushed red pepper flakes. Mix well and cook 1-2 minutes more to allow the vinegar to deglaze the pan and flavors to meld.

Stir the chopped bacon back into the cabbage along with the chopped parsley. Taste and adjust seasoning, adding up to another 1/2 teaspoon salt or a squeeze of lemon juice if desired to brighten flavors.

Transfer to a serving bowl and garnish with additional parsley. Serve hot as a side or light main.