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A flavorful and simple one-pan dish of sautéed cabbage cooked with smoky bacon, butter, onions, and a touch of Cajun seasoning for warmth and spice, resulting in tender cabbage with crispy, caramelized edges.

  • Total Time: 20-30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 8 slices bacon
  • 3 tbsp butter
  • 1 large onion, sliced into thin half-moons
  • 1 large head cabbage, cut into 1-inch wide ribbons or chunks
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3/4 tsp Cajun seasoning
  • 1/2 tsp red pepper flakes
  • 1/4 tsp garlic powder

Instructions

  1. Cook bacon in a large skillet or Dutch oven over medium heat until crisp and golden, about 8 to 10 minutes.
  2. While bacon cooks, slice onion into thin half-moons and cut cabbage into 1-inch wide ribbons or chunks.
  3. Transfer crispy bacon to a paper towel-lined plate to drain and chop into bite-sized pieces.
  4. Reserve bacon fat in the pan.
  5. Add butter to the bacon fat and melt over medium heat for about 1 minute.
  6. Add sliced onion to the pan and cook 3 to 4 minutes, stirring occasionally, until softened and translucent.
  7. If pan is crowded, cook cabbage in batches to avoid steaming.
  8. Return chopped bacon to the skillet, then add cabbage a handful at a time, stirring to coat with the fat.
  9. Turn heat to medium-high and cook 5 to 7 minutes, stirring occasionally and letting the cabbage sit 1 to 2 minutes between stirs to develop golden, caramelized edges.
  10. Sprinkle salt, freshly ground black pepper, Cajun seasoning, red pepper flakes, and garlic powder over the cabbage.
  11. Toss and cook 1 to 2 minutes to evenly distribute spices and bloom flavors.
  12. Taste and adjust seasoning as needed before serving.

Notes

Use green cabbage for a classic texture; Savoy or Napa cabbage provide a more tender bite; red cabbage adds color but takes longer to soften., Avoid overcrowding the pan to prevent steaming; cook cabbage in batches if needed for better caramelization., Season at the end to prevent burning spices in bacon fat., For meat alternatives, turkey bacon or smoked sausage can substitute for bacon; for vegetarian or vegan options, omit meat and use additional butter or oil., Use olive or vegetable oil if butter is not available., Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months; reheat gently in a skillet to maintain texture., Optional add-ins include smoked sausage or kielbasa for heartier meals; thinly sliced potatoes can be pre-cooked and added.

  • Author: Laura
  • Prep Time: 10-15 minutes
  • Cook Time: 10-15 minutes
  • Category: Side Dish
  • Cuisine: American Southern-inspired

Nutrition

  • Serving Size: Approximately 1 cup
  • Calories: Approx. 150 kcal per serving
  • Fat: 12 g per serving
  • Carbohydrates: 7 g per serving
  • Protein: 6 g per serving