Delicious Bacon and Cabbage Recipe
A comforting dish of caramelized cabbage soaked in smoky pan drippings, perfect for quick weeknight dinners or as a holiday side.
I’ve made this turkey bacon-and-cabbage combo on rainy weeknights, brisk Saturdays, and even as a humble holiday side — it’s one of those dishes that tastes like comfort food and cooks fast. The sweet, caramelized cabbage soaks up smoky pan drippings, and a bright splash of vinegar wakes up the whole pan. If you like pairing vegetables with simple starches, try this roasted vegetable orzo recipe as a complementary side to round out the meal.
What makes this recipe special
This turkey bacon and cabbage recipe is special because it balances quick weekday convenience with deep, savory flavor. A few reasons to try it:
- Fast: from prep to plate in about 30 minutes.
- Budget-friendly: inexpensive pantry staples like cabbage and turkey bacon feed a crowd.
- Versatile: works as a main for a light meal or a hearty side.
- Crowd-pleaser: kids and adults both tend to like the sweet/meaty contrast.
The cooking process explained
Before you dive in, here’s a quick overview so you know what to expect:
- Render the turkey bacon until it’s crisp and you have flavorful fat.
- Sauté onion (and optionally garlic) in the pan drippings to build the base flavor.
- Add shredded cabbage in batches and cook until wilted and browned at the edges.
- Deglaze the pan with a splash of apple cider vinegar or stock to lift the fond.
- Finish with seasoning and optional fresh herbs or acid for balance.
This process gives you a good mix of texture: soft cabbage with caramelized edges and a few crisp turkey bacon bits.
What you’ll need
- 6–8 slices thick-cut turkey bacon, chopped (about 8–10 oz)
- 1 medium head green cabbage (about 2–2.5 lb), cored and thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced (optional)
- 1–2 tbsp apple cider vinegar
- 1/2 tsp smoked paprika or ground black pepper
- Salt to taste (go light — turkey bacon is salty)
- 1–2 tbsp butter or olive oil (only if the pan drippings is insufficient)
- Fresh parsley or chives, chopped, for garnish
Optional extras: a pinch of caraway seeds, a splash of chicken stock, cooked potatoes or apples for sweetness
Substitutions/notes:
- Use beef bacon or smoked turkey bacon if you prefer a different smoke profile.
- For a lighter dish, use 4 slices of turkey bacon and 1 tbsp olive oil to make up fat.
- Red cabbage can be used for color, but it takes a touch longer to soften.
Step-by-step instructions
- Prep: Slice cabbage thinly, chop turkey bacon, slice onion, mince garlic.
- Cook turkey bacon: Heat a large skillet over medium. Add chopped turkey bacon and cook until browned and some pieces are crisp, 7–9 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
- Sauté onion: Add the sliced onion to the hot pan drippings. Cook, stirring, until soft and starting to brown, 4–6 minutes. Add garlic for the last 30–45 seconds.
- Add cabbage: Pile half the cabbage into the pan, let it wilt for 2–3 minutes, then stir. Add remaining cabbage and press it down so it contacts the pan. Cook, stirring occasionally, until cabbage has softened and the edges are caramelized, about 10–15 minutes total.
- Season and deglaze: Sprinkle smoked paprika or pepper, then add vinegar (1–2 tbsp) and scrape up browned bits from the pan. If the pan looks dry, add 1/4 cup chicken stock or water.
- Finish: Return the turkey bacon to the pan, toss to combine, and taste for salt. Stir in a pat of butter if you like a glossy finish. Garnish with parsley or chives and serve hot.
Timing tips: Keep heat at medium to medium-high so the cabbage browns without burning. If the cabbage browns too quickly before softening, lower heat and cover for a few minutes to steam it through.
01Ingredients
Main ingredients
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 6 DONE03Recipe notes
- 01For variations, try using beef bacon or smoked turkey bacon. For a vegetarian option, skip turkey bacon and use smoked salt or tofu.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
This dish is flexible:
- Serve as a main with crusty bread and a simple green salad.
- As a side for roasted chicken chops, or pan-seared fish.
- For brunch, top with a fried egg or serve alongside a hearty egg bake — it pairs beautifully with a turkey bacon potato frittata recipe.
Plating idea: mound the cabbage in the center of the plate, scatter crisp turkey bacon bits and a few herb sprigs on top, and finish with a light drizzle of olive oil or extra vinegar for brightness.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat: Warm gently in a skillet over medium, adding a splash of water or stock to rehydrate. Reheat until internal temperature reaches 165°F (74°C).
Freeze: Cool completely and freeze up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Food safety note: Because this dish contains cooked chicken, follow standard fridge times and reheat thoroughly. Don’t repeatedly reheat and cool the same portion.
Creative twists
- Add apples and cider: Stir in thinly sliced apples and replace the vinegar with a splash of apple cider for a sweet/tangy fall version.
- Spice it up: Toss in red pepper flakes or a teaspoon of hot smoked paprika for heat.
- Vegetarian version: Skip turkey bacon; use smoked salt or smoked tofu and increase butter/olive oil for mouthfeel. Add a drop of liquid smoke sparingly.
- Starchy mix: Add cooked potatoes or leftover roasted root vegetables into the pan for a hash-like main.
- Irish-style: Serve with mashed potatoes and mustard for a classic pairing.
Common questions
How long does this take to make?
A: Active cook time is about 25–30 minutes, with 10 minutes of prep. Total time around 35–40 minutes for most home cooks.
Can I use pre-shredded cabbage?
A: Yes — pre-shredded cabbage saves time, but it releases more moisture so cooking may take slightly longer to achieve browning.
Is this dish gluten-free?
A: Yes, as written it’s gluten-free. Avoid adding soy sauce or other wheat-containing condiments unless you use a gluten-free variety.
Will the turkey bacon make the dish too salty?
A: Start with less added salt and taste at the end. Turkey bacon varies in salt level; the vinegar and herbs help balance saltiness.
Can I make it ahead for a party?
A: You can cook it fully, cool, and gently reheat. To refresh textures, crisp up additional turkey bacon and stir it in just before serving.
Conclusion
If you want a reliably flavorful weeknight side that also works for weekend entertaining, this turkey bacon and cabbage recipe is a strong, versatile choice: smoky, slightly sweet, and easy to scale. For another take on fried cabbage that emphasizes onion and garlic, see this Allrecipes fried cabbage with turkey bacon, onion, and garlic. For a different spin, try my Fried Cabbage and Potatoes Skillet.
Dinner
Casseroles
Side Dish
