Description
This easy fried cabbage recipe is a flavorful side dish featuring crispy bacon, sautéed onion, garlic, and a hint of smoky paprika, all brought together with stone ground mustard for a delicious, buttery soft, and slightly caramelized finish.
Ingredients
Scale
Main Ingredients
- 6 pieces bacon, cut into 1-inch pieces
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons stone ground mustard
- ¼ teaspoon smoked paprika
- 1 head cabbage, sliced and chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Bacon: Heat a large pan on medium heat and add the sliced bacon. Cook until crispy, then remove the bacon to a paper towel-lined plate. Remove some bacon grease from the pan, leaving about 2 tablespoons.
- Sauté Onion: Add the diced onion to the pan and sauté for 2 to 3 minutes, or until it becomes translucent.
- Add Aromatics and Spices: Stir in the minced garlic, stone ground mustard, smoked paprika, kosher salt, and freshly ground black pepper. Mix well to combine with the onions.
- Cook Cabbage: Place the sliced cabbage on top of the mixture in the pan. Use a large spoon or tongs to stir and sauté everything together for 12 to 15 minutes until the cabbage is buttery soft and slightly caramelized.
- Combine Bacon: Toss the cooked bacon back into the pan with the cabbage. Stir well to combine and heat through before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes along with the smoked paprika.
- Use Dijon mustard as a substitute if stone ground mustard is not available.
- Ensure the cabbage is sliced thinly for a quicker cook time and better caramelization.
- Leftovers keep well and can be reheated on the stovetop or microwave.
- Trim excess fat from bacon if preferred to reduce overall fat content.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
