You'll Never Think Cabbage is Boring Again | Fried Cabbage & Bacon Recipe

If you think cabbage is boring, this recipe is about to completely change your mind!

We are taking a humble head of cabbage and transforming it into the ultimate savory comfort food.

Fried up in a wok with crispy bacon, garlic, a touch of heat, and the perfect tangy kick from apple cider vinegar and Dijon mustard, this quick and easy dish hits all the right notes.

It serves beautifully as a savory side alongside your favorite smoked meats, barbecue, or weeknight dinners.

Ingredients

• 1 head of green cabbage (about 2 lbs)
• 3 strips of bacon
• 1 tbsp minced garlic
• 2 tsp Dijon mustard 
• 2 tsp apple cider vinegar
• 1/2 tsp salt
• 1 tsp black pepper 
• 1/8 tsp chili flakes (a pinch)

Instructions

1. Prep the Bacon: Cut the 3 strips of bacon into small, bite-sized pieces.
2. Prep the Cabbage: Cut the head of cabbage in half, and then into quarters. Cut the core out of each quarter and peel off any outer leaves that have imperfections. Slice the quarters into thin strips, and then chop those strips loosely to create bite-sized pieces.
3. Fry the Bacon: Place the bacon bits into a cold wok or large frying pan, then turn on the heat. Fry for about 5 minutes until crispy. Use a slotted spoon or spider to remove the cooked bacon, leaving the bacon grease behind in the pan. (Note: If you have an excessive amount of grease, you can drain a little bit, but you need it to cook the cabbage!)
4. Fry the Cabbage: Add the chopped cabbage directly to the wok with the hot bacon grease. Pro-Tip: Add your 1/2 tsp of salt right when the cabbage goes into the pan! This draws out moisture and speeds up the cooking time. Fry the cabbage for 10 to 15 minutes, stirring occasionally, until it has cooked down, softened, and developed a nice golden-brown color.
5. Season: Add the black pepper, a pinch of chili flakes, and the minced garlic. Stir everything together and let it cook for about 1 minute to release the aromatics of the garlic and chili flakes. (If you waited to add your salt like in the video, add it during this step!)
6. Add the Tangy Finish: Stir in the Dijon mustard and apple cider vinegar, tossing the cabbage well to ensure it is evenly coated in the tangy flavors.
7. Bring it All Together: Add the crispy bacon bits back into the wok. Give the dish one final stir to combine, remove from the heat, and serve immediately!