Fried Cabbage With Bacon And Onions
Fried cabbage with bacon and onions is an Irish-inspired recipe that’s a hit for everyone. It’s like a big plate of comfort food, with salty bits of bacon, sweet bits of onion, and deliciously soft and buttery cabbage.
- 4 strips thick-cut bacon, diced
- 3 tbsp butter
- 1 onion, diced
- 6 cloves garlic, diced
- 1 head cabbage, diced
- 2 tsp fresh cracked black pepper
- 1 tsp Celtic sea salt
- Bacon should be cut into thick slices and pan-fried until crispy. Remove the pan from the heat and set it aside.
- Drain most of the bacon fat; a little can be left for flavor, but too much will result in an oily texture.
- In a large saucepan, melt butter over medium-high heat until frothy.
- Cook, stirring occasionally, until the onions are soft and translucent, about 4 minutes. To avoid sticking or burning, stir constantly.
- Toss the garlic and cabbage in the pan to evenly coat them in butter.
- Season with salt and pepper to taste.
- Allow cabbage to reduce by half, about 8 minutes, stirring occasionally to prevent burning and ensure even cooking. Return the bacon to the pan.
- It’s time to serve when the cabbage has lost a lot of bulk and has turned shiny, slightly translucent, and has nice browned parts.
- Serve right away.
- Leftovers can be kept in an airtight container for up to four days in the refrigerator and three months in the freezer.