Fried Cabbage with Corn and Bacon is a quick, flavorful dish made with tender cabbage, crispy bacon, and corn. Simple to make and always comforting, it's perfect as a side or easy meal.
Fried Cabbage with Corn and Bacon (Easy Skillet Side Dish)
Everything about cabbage changed for me when I first cooked it with crispy bacon and corn. Suddenly, this simple vegetable turned into something I couldn't stop eating. It's one of those fried cabbage with corn and bacon recipes that surprises you with how much flavor it packs.
The salty crunch of the bacon and the tender, pan-fried cabbage come together in the best possible way. This sautéed cabbage with bacon is also incredibly versatile; I sometimes swap the bacon for pancetta or sausage. Green cabbage is my go-to, but Savoy, Napa, or red cabbage work beautifully too.
Why You'll Love This Recipe
- Quick and Easy: This dish is super simple to make with just a few ingredients and easy steps. It's perfect for a quick weeknight dinner or as a side at your next gathering.
- Texture Contrast: The bacon adds a great crunch that pairs perfectly with the tender cabbage and juicy corn.
- Colorful: The vibrant green cabbage, golden corn, and crispy bacon not only taste great but also make your plate look colorful and inviting.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Cabbage & Bacon: I love the combination of smoky bacon and tender cabbage, it's simple but full of flavor. The bacon adds richness and depth, while the cabbage soaks up all that savory goodness yet stays slightly crisp.
- Onion & Garlic: Yellow onion brings gentle sweetness that balances the salty bacon, and garlic adds that warm, aromatic note that makes the whole dish feel homely and comforting.
- Corn: I use thawed frozen corn to bring a touch of natural sweetness and color to the mix. It lightens the dish and adds a pop of freshness that works perfectly with the smoky, savory tones from the bacon and cabbage.
- Seasoning & Herbs: Salt and black pepper are my base, with a little thyme for an earthy undertone. I finish with fresh parsley for brightness.
How to Make Cabbage Corn and Bacon
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Bacon: Place the diced bacon in a cold skillet with extra virgin olive oil and cook over medium heat until crispy, about 5-7 minutes.
2. Set it aside: Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate.
3. Cook the Onion: Add chopped onion to the skillet, season with salt and pepper, and sauté for 4-5 minutes until soft and golden.
4. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add Cabbage: Stir in the chopped cabbage, season with a bit more salt, cover, and cook for 7-8 minutes, stirring occasionally.
6. Add the Corn and Seasonings: Stir in the thawed corn, dried thyme, and black pepper.
7. Finish Cooking: Stir everything together and cook for 3-4 minutes until the corn is hot and the flavors are blended.
8. Finish and Serve: Return the bacon to the pan, toss everything together, and sprinkle with fresh parsley before serving cabbage corn with bacon.
Variations
- Vegetarian Twist: Skip the bacon and try adding smoked paprika or liquid smoke for that smoky flavor. Toasted nuts like almonds or pecans also add a nice crunch and extra flavor.
- Cheese Lovers: If you love cheese, sprinkle some grated Parmesan or crumbled feta on top before serving for a rich, savory touch.
What to Serve with Cabbage with Sweet Corn and Bacon
This Cabbage corn dish is versatile and a delicious combination that can be served as a side dish or as a light main course. It pairs well with baked pork loin chops, air fried thin pork chops, honey garlic chicken, and BBQ chicken thighs.
My Tips for Recipe Success
Thaw and Drain the Corn: I make sure the corn is fully thawed and drained before adding it. That little extra step keeps the dish from getting watery.
Layer Ingredients in Steps: I cook the bacon first, then use the fat to sauté the onions and garlic before adding the cabbage and corn.
Taste Before Adding More Salt: Bacon brings a lot of salt on its own, so I season lightly as I go and adjust at the very end.
Storage: I like to store any leftover fried cabbage in an airtight container in the fridge, it keeps well for 3 to 4 days and tastes just as good reheated in a skillet the next day.
Try These Vegetable Recipes Next!
Recipe
Fried Cabbage with Corn and Bacon
Ingredients
- 6 slices Bacon - Chopped
- 1 tablespoon Extra Virgin Olive Oil
- 1 Onion - Chopped
- 2 Cloves Garlic - Minced
- 1 Large Green Cabbage - Chopped
- 250 g Corn - Frozen
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Dried Thyme
- 3 tablespoon Parsley
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the diced bacon and cook for 5-7 minutes until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate.
- Add the chopped onion to the skillet, season with salt and pepper, and cook for 4-5 minutes until soft and translucent. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the chopped green cabbage and season with salt.
- Cover the skillet and cook for 7-8 minutes, stirring occasionally, until the cabbage is softened but still slightly crisp.
- Add the thawed corn, dried thyme, and black pepper. Cook for 3-4 minutes until the corn is heated through and well combined.
- Return the crispy bacon to the skillet and stir everything together. Sprinkle with chopped parsley and toss gently to combine.
- Taste and adjust the seasoning before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The crispy bacon and tender cabbage were a perfect match.