Fried Cabbage Recipe
This is a warm, festive side dish with smoky bacon, crisp cabbage, and a maple-sweet tangy dressing. Perfect for holiday dinners, potlucks, or easy family meals — ready in under 30 minutes!
Servings 6
Ingredients
- 3 cups green cabbage shredded
- 1 1/2 cups red cabbage shredded
- 1/2 cup carrots, grated about 2 medium
- 1/2 cup red onion thinly sliced
- 6-8 slices thick-cut bacon
- 2-3 tbsp reserved bacon fat or olive oil
- 1/4 cup apple cider vinegar
- 1/3 cup pure maple syrup
- 1 tsp dijon mustard
- 1/2 tsp celery seed optional
- salt and pepper to taste
Optional Add-Ins
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
- 1/2 cup mayonnaise for a creamy version
Instructions
- Prep the veggies: Shred the green and red cabbage, grate the carrots, and thinly slice the red onion or leeks.
- Cook the bacon: In a large skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate, then chop once cooled. Reserve 2–3 tablespoons of the bacon fat in the skillet.
- Make the warm maple dressing: To the skillet with bacon fat, add apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and pepper. Bring to a gentle boil and simmer 1–2 minutes, stirring until slightly thickened.
- Sauté the aromatics: Add the sliced onion or leeks to the skillet and cook 2–3 minutes until softened and fragrant.
- Toss with cabbage and carrots: Add the shredded cabbage and grated carrots to the skillet. Toss well with the warm dressing and cook for 3–4 minutes until just wilted but still crisp.
- Finish and serve: Transfer the slaw to a serving dish. Stir in the chopped bacon and, if desired, sprinkle with dried cranberries and toasted nuts. Serve warm or at room temperature.
