This Shortcut Skillet Cabbage with Bacon recipe is a quick, one-pan side dish full of savory flavor, caramelized onions, and smoky bacon. Ready in just 20 minutes!
This Shortcut Skillet Cabbage with Bacon is my quicker take on my original classic fried cabbage recipe, similar to the recipe so many of us grew up with. Instead of chopping up a whole head of cabbage, in this recipe I’m giving you a super convenient shortcut! I’m using a bag of coleslaw mix to save time without sacrificing any of that traditional Southern fried cabbage flavor.
It still has all the smoky bacon flavor and buttery goodness you expect! And since it all comes together in one skillet in about 20 minutes, it’s perfect for busy weeknights. Whether you’re serving it with fried chicken, meatloaf, or just a big wedge of cornbread, this is Southern comfort made simple.
Can I use a head of cabbage instead of bagged?
Absolutely! As a matter of fact, my original recipe features fresh cabbage. You can hop over to that recipe or simply grab a large head of green cabbage and chop it up to your preferred size. Keep in mind that the bagged stuff is usually finely shredded, though. So if your hand-cut cabbage pieces are larger, you may need to tack on a few extra minutes of cooking time to get it nice and tender.
Ingredient FAQs
Do I really need both bags of shredded cabbage? I know two 10-ounce bags of cabbage may seem a bit much, but trust me. The cabbage cooks down quite a bit so you’ll need both bags. But, you can certainly cut the recipe in half if you need less.
Can I use regular sliced bacon instead of thick-sliced bacon? I highly recommend using thick-sliced bacon for the fat you’ll need to cook the cabbage down. But in a pinch, you could use regular sliced bacon. I might just use a few more strips if you go with the thinner slices, though.
Should I discard the bacon drippings before adding the onion and cabbage? Nooo! That stuff is pure gold, I tell ya! The bacon grease that will naturally end up in your pan or skillet should remain there as you add your diced onion. You don’t want to lose that amazing flavor, trust me.
Recipe Card
Shortcut Skillet Cabbage with Bacon
Ingredients
- 2 (10-ounce) bags finely shredded cabbage (often labeled "angel hair coleslaw" )
- 5 slices thick-cut bacon (chopped into 1/2-inch pieces)
- 1 teaspoon Worcestershire sauce
- 1/2 large yellow onion (diced)
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large skillet or dutch oven, cook the bacon over medium heat until it starts to crisp – about 5 minutes.
- Add the diced onion to the pan and cook for about 5 more minutes or until the onions become soft and start to caramelize. Add the 2 tablespoons of butter and allow it to melt.
- Add in the two bags of cabbage and stir until its well mixed with the onions and bacon. Season with salt, pepper, garlic powder, and Worcestershire sauce. Cook for about 5 minutes, stirring frequently, or until the cabbage becomes tender to your liking. Serve immediately.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Holly
Just your photo alone made me think of my grandmother making this dish as a kid. Boy, was it good! I am making this tomorrow!! It looks so doggone DELICIOUS! Thank you for always adding beautiful photos to your well written and easy to read recipes! I always look forward to trying all the recipes you post!
I love that this brought back those sweet memories! I appreciate your kind words about the recipes and photos!
Rose Chamberlain
Absolutely delicious 😋
Thanks!!
Shelley
Thanks! I had the idea of using bagged slaw because of my arthritis making it hard to cut up a cabbage. BUT…I only used one bag so it wasn’t very successful. You got it right.
Thanks, Shelley!
Mama Jane
Stacey, if you like bell pepper, this is a great addition! I always put bacon, onion, bell pepper, and Tony’s creole seasoning in mine. The kids used to like it with smoked sausage (like Eckrich) and a big hunk of cornbread. I love your recipes, they remind me of my mama and her cooking.
I appreciate your kind words! That combo sounds delicious, especially with the smoked sausage and cornbread. It’s great to hear my recipes bring back those memories. Thanks for sharing your twist!
Vickie
Great recipe have made many times. Give it a try. You love cabbage, this is one to try!
Thanks, Vickie!