Go Back
Balsamic fried cabbage in a serving bowl on a table with a red dish towel

Balsamic Fried Cabbage with Applewood Smoked Bacon

This is a large recipe, using an entire small/medium head of cabbage.  If you want to make less, the recipe scales down proportionately.
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Servings 8


  • 12 cups Green Cabbage, 1-inch coarse chop
  • 3 cups Onion, 1-inch coarse chop
  • 12 ounces Applewood smoked bacon, thick strips, cut into small pieces
  • 3 cloves garlic, minced
  • 2-3 tablespoons Balsamic vinegar, more or less to taste
  • 2-3 teaspoons brown sugar, more or less to taste
  • 1-2 teaspoons fresh chopped parsley for garnish optional


  • Brown the bacon over medium-high heat until well caramelized and crispy. Using a slotted spoon, drain the cooked bacon off excess bacon grease and transfer to a plate.
  • Add the onion and garlic to the bacon grease in the pan and saut√© just until starting to look a little cooked. The onion should still be firm.
  • Add half the cut cabbage to the pan, and season with salt and cracked pepper. Then add the other half of the cut cabbage and season again.
  • Cook, stirring frequently, until the cabbage is slightly reduced and starting to look wilted. Do not cook until completely soft.
  • Add the cooked bacon to the cabbage. Drizzle some of the balsamic vinegar and some of the brown sugar. Stir to distribute the seasonings evenly. Taste and adjust salt, pepper, balsamic vinegar, and/or brown sugar as desired. The fried cabbage should taste savory with a hint of sweet and sour.
  • Garnish with fresh chopped parsley (optional) and serve hot.