Red Cabbage With Bacon

This recipe for red cabbage and bacon comes together with just six ingredients and is easy to make. It delivers next-level flavor by combining steamed cabbage with tender onions and crispy bacon, all coated in a sweet-and-tangy sauce. The hearty, old-fashioned side dish is one you’ll crave when the weather turns chilly. Whether you’re planning a cozy fall dinner, a festive Oktoberfest spread or a classic holiday meal, red cabbage with bacon brings vibrant color and comfort-food vibes to any table.

Ingredients for Red Cabbage with Bacon

• Red cabbage: This is the vibrant star of the show! Use a sharp knife or mandoline to shred cabbage by hand. Thinner slices will steam faster and can overcook easily, so aim for slightly thicker shreds than you’d use for coleslaw. Keeping your cuts consistent will help the cabbage cook evenly and maintain its crisp-tender texture.
• Bacon: You’ll need eight bacon strips, roughly half a 1-pound package. Feel free to cook the whole package at once and refrigerate or freeze the leftover bacon for topping salads, sandwiches or casseroles. For a lighter option, turkey bacon delivers meaty flavor and texture with less fat.
• Onion: When sauteed, sliced onions become sweeter and tender, adding a silky element to the cabbage. Use a yellow onion for maximum sweetness or a red onion for a sharper flavor. Slice the onion thinly to match the size and shape of the shredded cabbage.
• Flour: A couple of tablespoons of all-purpose flour help thicken the sauce, giving it a smooth texture that clings to every piece of cabbage and bacon.
• Brown sugar: This red cabbage and bacon recipe uses equal parts brown sugar and vinegar for the perfect balance of sweet and tangy. Either light or dark brown sugar works here, but go with dark brown if you prefer a deeper molasses flavor.
• Cider vinegar: Apple cider vinegar delivers bright, tangy acidity that balances the richness of the bacon and sweetness of the sugar. Swap in red wine vinegar for a sharper, tangier flavor or balsamic vinegar for a more complex, slightly sweet flavor.

Directions

Step 1: Steam the cabbage

Add 1 inch of water to a large saucepan and place a steamer basket inside. Add the red cabbage to the basket, and bring the water to a boil. Reduce the heat to maintain a gentle simmer. Cover and steam the cabbage for six to eight minutes, until it’s tender.

Editor’s Tip: Red cabbage can quickly overcook and turn mushy, so start checking for doneness around the five-minute mark. Pull it out of the steamer when it’s fork-tender with a bit of bite.

Step 2: Cook the bacon

While the cabbage steams, cook the diced bacon in a large skillet over medium heat, stirring occasionally, until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat for the next step and discard the remaining drippings.

Step 3: Saute the onion

Add the chopped onion to the reserved 2 tablespoons of bacon drippings in the skillet. Cook over medium-high heat, stirring often, until the onion is soft and golden, four to six minutes.

Step 4: Season and combine

Add the flour and brown sugar to the skillet and stir until well combined. Slowly pour in the water and vinegar. Bring the mixture to a boil, stirring constantly, and cook for one to two minutes until the sauce thickens slightly. Finally, stir in the steamed cabbage and crispy bacon, and season with salt and pepper.

Editor’s Tip: Serve the cabbage warm alongside a bratwurst dinner and a scoop of creamy mashed potatoes for a classic, German-inspired meal. See below for even more delicious pairing ideas.

Red Cabbage with Bacon Variations

• Add sweetness: Fruit is a great way to add natural sweetness and to balance the tangy vinegar and smoky bacon. Toss a peeled, thinly sliced apple into the skillet along with the onion, similar to this German red cabbage recipe. Or, for a festive twist, stir in a handful of raisins or dried cranberries just before serving—perfect for a holiday side dish.
• Boost the flavor: Add a pinch of caraway seeds for earthy depth and a hint of licorice. For more complexity, let the onions cook a little longer until golden and caramelized. You can also sauté a clove or two of minced garlic with the onions to amp up the savory aroma.
• Go vegetarian: To mimic bacon’s smoky flavor, try adding a sprinkle of smoked paprika. For a heartier bite, cook up a plant-based alternative—many brands now offer meatless bacon strips or sausage links that look and taste surprisingly close to the real thing.
• Cut back on the salt: To lower the sodium, use reduced-sodium bacon, swap in turkey bacon or simply scale back the added salt in the recipe. You can also swap in a salt-free seasoning, like Mrs. Dash, to add flavor without salt.

How to Store Red Cabbage with Bacon

Transfer leftover sweet and sour cabbage with bacon to an airtight container and store it in the refrigerator. It’ll stay fresh for up to five days. To reheat, warm it in a skillet over medium-low heat or microwave it in short bursts, stirring in between, until heated through. Reheating low and slow helps maintain the cabbage’s tender-crisp texture and prevents it from turning mushy.

Can you freeze red cabbage with bacon?

You can freeze red cabbage with bacon, but the flavors may mellow after thawing and reheating. To freeze, let the cabbage cool completely, then transfer it to a freezer-safe container or resealable storage bag. Store it in the freezer for up to three months. Thaw it overnight in the fridge, then reheat gently on the stovetop. To refresh the flavor, add a splash of vinegar or a pinch of salt just before serving.

Can you make red cabbage with bacon ahead of time?

Absolutely! You can cook the red cabbage and bacon recipe in advance or prep the ingredients to speed things up when you’re ready to cook. If you’re making the full recipe, store the cooked cabbage in an airtight container in the fridge up to two days ahead and reheat it before serving.

To get a head start on ingredient prep, slice the cabbage and onion and store them in separate containers in the fridge for up to two days. You can also cook the bacon in advance and refrigerate it in a covered container or resealable bag. Don’t forget to reserve a couple of tablespoons of the drippings.

Red Cabbage with Bacon Tips

How do I prevent the cabbage from turning mushy?

Avoiding overcooking is key to preventing mushy cabbage. Steam the cabbage until it’s just crisp-tender—it’ll continue to soften slightly when mixed with the warm bacon and onion mixture. This recipe instructs you to steam the cabbage for six to eight minutes, but thinner slices will cook faster, so start checking for doneness around the five-minute mark.

Can I make red cabbage with bacon without using vinegar?

Yes, you can make red cabbage and bacon without vinegar, but it’ll taste more sweet than tangy. If you’re not a fan of vinegar, try substituting it with lemon juice or apple juice for a milder, fruitier acidity that helps balance the sweetness.

How do you get crispy bacon without burning it?

To get crispy bacon pieces and prevent burning, cook the diced bacon over medium heat and stir it frequently to help it brown evenly. Avoid high heat, which can cause the edges of the bacon to burn before it’s fully crisp.

What can you serve with red cabbage and bacon?

For a classic comfort meal, serve red cabbage with bacon alongside a hearty main, such as roasted pork chops, grilled bratwurst, smoked sausages or roast chicken. Round it out with other comforting sides, such as mashed potatoes, buttered noodles, cheesy potato gratin or a slice of warm beer bread.