Bacon-Smothered Cabbage

It was a cold day. We were spoiled by a few warm days this winter, but that came to an abrupt end. That meant I needed a big ole bowl of comfort food to warm me up. This bacon-smothered cabbage hit the spot.

Great as a side, but also fantastic as a main dish by simply adding a little sliced smoked sausage. A little sweet, a little heat and a bit of smokiness made this the perfect dish on a cold day.
Bacon-Smothered CabbageI like my bacon-smothered cabbage to be almost completely tender, but still have just a bit of crunch to it. After about 5 minutes of cooking I start sampling for my preferred doneness and continue testing every minute or so.

I also prefer green cabbage, but purple cabbage (or even better, use one half of a head of green cabbage and a half head of purple!) would work just as well.

Also try my stuffed cabbage soup.

Bacon-Smothered Cabbage

Add a pound of smoked sausage, cut into 1/2" pieces and lightly browned to make this a fantastic main course dish!
Course Side
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Inspired by a recipe from Louisiana Cookin' Magazine


  • 1 head green cabbage core removed, cut into bite-sized pieces
  • 5 slices bacon chopped
  • 1 large sweet onion chopped
  • 1/4 cup white wine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • Hot sauce to taste


  • Lightly brown the bacon in a large Dutch oven. Remove to a paper towel-lined plate. Remove all but 2 tablespoons of the oil left in the pot.
  • Add the onion and saute for 5 minutes or until just soft.
  • Add the cabbage. Stir and saute for 3 more minutes.
  • Stir in the vinegar. Cover, reduce heat to medium low, and cook until tender, about 10 minutes.
  • Stir in the bacon, salt, pepper and hot sauce to taste. Serve.