Fried Cabbage with Bacon and Onions

When I made Baked Corned Beef for St. Patrick’s day I was going to just boil the cabbage we were having with it because both Chris and I LOVE boiled cabbage with a bit of butter melted on it but instead tried something different.



Here are the ingredients I used.


I cooked the bacon then set it on some paper towel to drain before I diced it  and set it aside. I reserved most of the grease from it to fry the onions and shredded carrots. I fried them on medium high heat until they had just softened.


Next I added the cut up cabbage, onion powder and paprika to the pan with about 1/4 cup of water and cooked it, again over medium high heat, for about 10 minutes until the cabbage just started to soften.



When the cabbage was cooked, I stirred in the bacon and it was ready to serve.




Fried Cabbage with Bacon and Onions

Preparation Time: 20 minutes  Cooking Time: 25 minutes  Servings: 4


  • 1 head of cabbage, I used Chinese cabbage, chopped
  • 6 slices thick bacon
  • 1 cup shredded carrots
  • 1 medium onion, diced
  • 2 tsp. onion powder
  • 1 tsp. paprika
  • 1/4 cup water


  1. Cook bacon until crisp, saving grease for cooking onions and carrots. Place cooked bacon on paper towels to drain grease. Chop and set aside.
  2. Add onion and shredded carrots to pan and fry over medium heat until they have started to soften.
  3. Add shredded cabbage, onion powder, paprika and water to pan, mix and then cook over medium high heat for about 10 minutes until cabbage is starting to soften.
  4. Add cooked/chopped bacon and stir to combine.
  5. Serve.

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