Love German Food? The humble cabbage takes center stage in this mouthwatering dish! This German Fried Cabbage With Bacon is the perfect mix of crispy, savory bacon and tender, caramelized cabbage. This traditional German side dish is a quick and easy recipe that’s packed with flavor perfect for any meal!

Why Make German Fried Cabbage

German Fried Cabbage is a flavorful, budget-friendly dish that’s incredibly easy to prepare. The combination of smoky bacon and tender, caramelized cabbage creates a comforting side or main dish that pairs beautifully with sausages, potatoes, or hearty bread. Plus, it’s a great way to turn simple ingredients into a crowd-pleasing favorite!

Ingredients

Oil: Used for sautéing, it provides a smooth base to cook the ingredients to perfection.
Bacon: Adds a rich, savory flavor and a delightful crispness, enhancing the dish’s depth.
Cabbage: The star ingredient, offering a tender texture and mild flavor that soaks up the savory elements.
Onion: Contributes sweetness and aromatic depth, balancing the flavors beautifully.
Garlic: Infuses rich, aromatic depth, elevating the savory notes of the dish.
Black Pepper: Provides a subtle spice, enhancing the overall taste profile with a mild heat.
Lemon Juice: Adds a touch of brightness and acidity, lifting the flavors and balancing the richness.
Chicken Broth: Introduces richness and umami, adding depth and body to the dish.
Caraway Seeds: Impart a traditional, slightly nutty flavor, giving the dish its authentic German touch.
Parsley: Adds freshness and a vibrant pop of green, complementing the rich flavors with a herbal note.

How To Make German Cabbage

Step One: Add bacon to a skillet and cook until crispy. Remove the bacon, crumble or chop it into small pieces, and set aside.

Step Two: Dice the onion and chop the cabbage into small pieces. Add oil to the skillet, then add the diced onion and minced garlic. Sauté over medium heat until the onions are soft and fragrant.

Diced onion and cabbage in a skillet to cook.

Step Three: Add the chopped cabbage, chicken broth or lemon juice, and caraway seeds to the skillet.

Cooked diced onion and cabbage in a skillet to cook.

Step Four: Stir fry everything until the cabbage becomes soft and the liquid has evaporated.

Cooked bacon, diced onion and cabbage in a skillet.

Step Five: Add the crumbled bacon back into the skillet.

Mixing cooked bacon, diced onion and cabbage in a skillet.

Step Six: Stir well to combine everything.

German fried cabbage in plate ready to be served.

Step Seven: Transfer the cabbage mixture to a plate and garnish with fresh parsley and black pepper.

Step Eight: Enjoy your German Fried Cabbage with Bacon Bits!

Close side view of German fried cabbage.

Tips And Tricks

Use Fresh Cabbage: Opt for a firm, fresh head of cabbage for the best texture and flavor. Green cabbage works best for this recipe.
Crisp the Bacon First: Cook the bacon until crispy, then remove it from the pan. Use the rendered bacon grease to cook the cabbage for extra flavor.
Don’t Overcrowd the Pan: Cook the cabbage in batches if needed to ensure it caramelizes nicely instead of steaming.

Variations For German Fried Cabbage With Bacon

Red Cabbage Twist: Swap green cabbage for red cabbage for a vibrant and slightly sweeter option. This is one of those versatile red cabbage recipes that brings a bold pop of color and flavor to your table.
Vinegar Upgrade: Use balsamic vinegar, apple cider vinegar, or red wine vinegar instead of lemon juice for a deeper, tangy flavor that pairs perfectly with the caramelized cabbage and crispy bacon. If using vinegar add a little brown sugar to create a tangy sweet and sour flavor.
Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a spicy twist on the classic recipe.

Substitutions

Turkey Bacon or Pancetta: For a lighter option or a slightly different flavor, swap regular bacon for turkey bacon or Pancetta in this cabbage recipe.
Butter or Olive Oil: If you prefer a meat-free version, replace the bacon with butter or olive oil to sauté the cabbage while still achieving a rich taste.

Storage And Reheating Instructions

Refrigerate: Let the cabbage cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: While not ideal due to potential texture changes, you can freeze this cabbage recipe in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheat: Warm the cabbage in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in 30-second intervals, stirring in between, until hot.

Serving Suggestions

Pork Roast: Pair this cabbage recipe with a Juicy Pork Roast or pork chops for a hearty, classic German-inspired meal.
Bratwurst: Serve alongside grilled or pan-fried Bratwurst for a traditional pairing full of smoky flavors.
Mashed Potatoes: Creamy Mashed Potatoes complement the caramelized cabbage and crispy bacon perfectly.
Roasted Chicken: A simple Roasted Chicken makes a versatile and satisfying main dish to serve with fried cabbage.

Top view of German fried cabbage in a plate.

FAQ’S

Should I Use A Non-Stick Pan Or Cast Iron?

A cast-iron skillet is ideal for frying cabbage as it helps achieve a nice caramelization, but a non-stick pan works well too if you prefer easy cleanup.

Do I Need To Cover The Pan While Cooking The Cabbage?

No, you don’t need to cover it. Cooking uncovered allows the cooked cabbage to caramelize and prevents it from steaming.

How To Prevent The Cabbage From Turning Mushy?

Cook the cabbage over medium-high heat and avoid overcrowding the pan. Stir occasionally for even cooking, but don’t over-stir to allow some caramelization.

Can I Braise German Cabbage Instead Of Frying?

Yes, you can braise this cabbage, and slow-cooking it in a Dutch oven in the oven adds incredible depth of flavor! Start by crisping the bacon in the Dutch oven on the stovetop.

Remove the bacon and set it aside, leaving the rendered fat in the pot. Add the sliced cabbage, a splash of broth, balsamic vinegar, and seasonings. Stir to coat the cabbage thoroughly, then cover the Dutch oven with its lid.

Transfer it to a preheated oven at 300°F (150°C) and let it slow cook for 1.5 to 2 hours, stirring occasionally. The result will be tender, flavorful braised cabbage infused with smoky bacon goodness. Finish by stirring the crispy bacon back in before serving!

Do I Need To Blanch The Cabbage?

No, blanching is not necessary. Simply slice the cabbage thinly and cook it directly in the pan for tender, flavorful results.

German Fried Cabbage With Bacon Bits

A flavorful German dish with tender cabbage, crispy bacon, and aromatic spices, stir-fried to perfection. Perfect as a hearty side or light main!

Prep Time 15

Cook Time 40

Total Time 55

Serving Size Servings

Ingredients

1 Tbsp. Oil
6 Pieces Bacon
1 Cabbage
1 Onion
2 Garlic Cloves Crushed
¼ Tsp. Black Pepper
1 Tbsp. Lemon Juice
¼ Cup Chicken Broth
½ Tsp Caraway Seeds
3 Tbsp. Parsley

Instructions

Add bacon to a skillet and cook until crispy. Remove the bacon, crumble or chop it into small pieces, and set aside.
Dice the onion and chop the cabbage into small pieces. Add oil to the skillet, then add the diced onion and minced garlic. Sauté over medium heat until the onions are soft and fragrant.
Add the chopped cabbage, chicken broth or lemon juice, and caraway seeds to the skillet.
Stir fry everything until the cabbage becomes soft and the liquid has evaporated.
Add the crumbled bacon back into the skillet.
Stir well to combine everything.
Transfer the cabbage mixture to a plate and garnish with fresh parsley and black pepper.
Enjoy your German Fried Cabbage with Bacon Bits!

Nutrition

Notes

Use Fresh Cabbage: Opt for a firm, fresh head of cabbage for the best texture and flavor. Green cabbage works best for this recipe.

Crisp the Bacon First: Cook the bacon until crispy, then remove it from the pan. Use the rendered bacon grease to cook the cabbage for extra flavor.

Don’t Overcrowd the Pan: Cook the cabbage in batches if needed to ensure it caramelizes nicely instead of steaming.