18 Savory Cabbage Recipes with Crispy Bacon

Craving cozy, flavor-packed meals that come together fast? Cabbage and crispy bacon are a match made in comfort food heaven—whether you’re whipping up a quick weeknight dinner or a hearty seasonal side. From sizzling stir-fries to soul-warming soups, these 18 savory recipes prove this duo is anything but boring. Ready to transform humble ingredients into something delicious? Let’s get cooking!

Braised Cabbage with Smoky Bacon

This cozy dish transforms humble cabbage into something rich and irresistible, thanks to slow cooking and crispy bacon.

Ingredients:

• 4 slices thick-cut smoky bacon, chopped
• 1 small yellow onion, thinly sliced
• 1 medium green cabbage (about 2 lbs), cored and cut into 1-inch wedges
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. In a large Dutch oven or deep skillet, cook the chopped bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
2. Add the sliced onion to the bacon drippings and cook until softened, about 3 minutes. Stir in the apple cider vinegar (2 tbsp), brown sugar (1 tbsp), smoked paprika (1/2 tsp), kosher salt (1/2 tsp), and black pepper (1/4 tsp).
3. Arrange the cabbage wedges in the pot, nestling them into the onions. Pour in the chicken broth (1/2 cup), cover, and reduce heat to low. Simmer for 25–30 minutes, turning the cabbage once halfway, until tender but not mushy.
4. Uncover, increase heat to medium, and cook for 5 more minutes to reduce the liquid slightly. Sprinkle the reserved bacon over the top before serving.

The magic here is in the balance—tangy vinegar and sweet brown sugar mellow the cabbage, while smoky bacon adds depth without overpowering.

Tip: For extra caramelization, broil the cabbage for 2–3 minutes after braising.

Cabbage and Bacon Stir-Fry

This savory stir-fry turns humble cabbage into a crispy, smoky side dish that’ll have everyone reaching for seconds.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small green cabbage (about 1.5 lbs), thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper

Instructions:

1. Cook bacon in a large skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 2 tbsp fat in the pan.
2. Add onion to the skillet and cook for 3 minutes until softened. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
3. Add cabbage and toss to coat in the bacon fat. Cook undisturbed for 2 minutes, then stir and repeat until edges are lightly charred (about 8 minutes total).
4. Reduce heat to low. Stir in apple cider vinegar, brown sugar, black pepper, and reserved bacon. Cook for 1 minute to glaze.

The magic here? Letting the cabbage caramelize in bacon drippings creates crispy, golden bits that balance the tangy-sweet glaze perfectly.

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Creamy Cabbage Soup with Bacon Bits

This cozy, velvety soup balances smoky bacon with tender cabbage—comfort food at its simplest, yet most satisfying.

Ingredients:

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 small green cabbage (about 4 cups shredded)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crisp (5–7 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pot.
2. Add the diced onion to the pot and sauté until translucent (4 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Toss in the shredded cabbage, stirring to coat in the bacon fat. Cook for 5 minutes until slightly softened.
4. Pour in the chicken broth, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in the heavy cream and simmer for another 5 minutes. Taste and adjust seasoning if needed.
6. Ladle into bowls and top with crispy bacon bits and fresh parsley.

The magic here? The cabbage melts into silky ribbons while the bacon adds a punch of umami—no roux required for that luscious texture.

Tip: For extra depth, swap half the broth for beer (a lager works wonders).

Bacon-Wrapped Cabbage Rolls

These savory bundles wrap tender cabbage leaves around a hearty filling, all hugged by crispy bacon—comfort food with a smoky twist.

Ingredients:

• 8 large green cabbage leaves
• 1 lb ground pork
• 1/2 cup cooked white rice
• 1 small yellow onion, finely diced
• 1 egg, lightly beaten
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 slices thick-cut bacon
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F. Blanch cabbage leaves in boiling water for 2 minutes until pliable; drain and pat dry.
2. In a bowl, combine ground pork, cooked white rice, diced onion, egg, 2 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well.
3. Divide filling among cabbage leaves, rolling each into a tight bundle. Wrap each roll with a slice of bacon, securing with a toothpick.
4. Arrange rolls seam-side down in a baking dish. Pour 1/2 cup tomato sauce over the top. Bake for 40–45 minutes until bacon is crisp and filling reaches 160°F.

The magic here? The bacon renders into the cabbage as it bakes, infusing every bite with rich, smoky flavor while keeping the rolls juicy.

Tip: For extra caramelization, broil for 2–3 minutes at the end—just watch closely!

Roasted Cabbage Wedges with Bacon Crumbles

These crispy-edged cabbage wedges, topped with smoky bacon crumbles, turn a humble veggie into a showstopping side dish with minimal effort.

Ingredients:

• 1 medium green cabbage, cut into 8 wedges (core intact)
• 4 slices thick-cut bacon, chopped
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Arrange cabbage wedges in a single layer on a parchment-lined baking sheet.
2. In a small bowl, whisk together olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper. Brush mixture evenly over all sides of each cabbage wedge.
3. Roast for 20 minutes. Meanwhile, cook chopped bacon in a skillet over medium heat until crisp, about 5-7 minutes. Drain on paper towels.
4. Flip cabbage wedges and roast 10-15 more minutes until deeply caramelized at the edges. Sprinkle bacon crumbles over wedges right before serving.

The magic here is in the contrast: tender, sweet roasted cabbage meets salty, crunchy bacon in every bite. It’s proof that simple ingredients can be extraordinary.

Tip: For extra richness, drizzle with a little warm honey right after roasting.

Fried Cabbage with Crispy Bacon and Onions

This Southern-style fried cabbage is a hearty side dish that turns humble ingredients into something seriously crave-worthy—thanks to smoky bacon and caramelized onions.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, thinly sliced
• 1 small head green cabbage (about 2 lbs), cored and chopped into 1-inch pieces
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 2 tbsp of bacon fat in the pan.
2. Add the sliced onion to the skillet and cook until softened and golden, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the chopped cabbage to the skillet, tossing to coat in the bacon fat. Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until the cabbage is tender and lightly charred at the edges, about 12–15 minutes.
4. Stir in 1 tbsp apple cider vinegar and 1 tsp brown sugar, scraping up any browned bits from the pan. Return the crispy bacon to the skillet and toss to combine. Taste and adjust seasoning if needed.

The magic here? The vinegar and sugar balance the richness of the bacon, while the cabbage stays crisp-tender—no mushy veggies here!

Tip: For extra crunch, top with toasted breadcrumbs or chopped pecans right before serving.

Bacon and Cabbage Hash

This hearty, one-pan hash is the ultimate comfort food—crispy bacon, tender cabbage, and golden potatoes come together in a dish that’s as easy as it is satisfying.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 1 lb Yukon Gold potatoes, diced into ½-inch cubes
• 4 cups shredded green cabbage
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pan.
2. Add the onion to the skillet and sauté in the bacon fat until softened, about 3 minutes. Stir in the potatoes, olive oil, smoked paprika, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden and tender, about 12–15 minutes.
3. Add the shredded cabbage and cook for another 5 minutes, just until wilted but still slightly crisp. Fold in the cooked bacon and garnish with fresh parsley.

The magic here? The cabbage stays bright and crunchy, balancing the rich bacon and buttery potatoes perfectly. Serve it with a fried egg on top for a next-level breakfast!

Tip: For extra crispiness, press the hash down lightly with a spatula during the last few minutes of cooking.

Cabbage and Bacon Colcannon

This Irish-inspired twist on colcannon swaps kale for tender cabbage and adds crispy bacon for a smoky, savory punch—comfort food at its finest.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 small green cabbage (about 1 lb), cored and thinly sliced
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 tbsp unsalted butter, divided
• 1/2 cup whole milk, warmed
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 scallions, thinly sliced

Instructions:

1. Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crispy, 6–8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
2. Sauté the cabbage: Add cabbage to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until wilted and lightly golden, 8–10 minutes. Remove from heat.
3. Boil the potatoes: Meanwhile, place potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, 12–15 minutes. Drain and return to the pot.
4. Mash: Add 3 tbsp butter, warm milk, 1/2 tsp salt, and black pepper to the potatoes. Mash until smooth, then fold in the cooked cabbage, crispy bacon, and scallions.
5. Serve: Transfer to a bowl, top with remaining 1 tbsp butter, and let it melt into the colcannon before serving.

The crispy bacon bits and silky cabbage melt into the creamy potatoes, creating a dish that’s rich but still fresh-tasting. Tip: For extra indulgence, swap the milk for buttermilk or heavy cream.

Grilled Cabbage Steaks with Bacon Drizzle

These smoky-sweet cabbage steaks are a game-changer—caramelized on the grill and finished with a rich, salty bacon drizzle that’ll make even veggie skeptics swoon.

Ingredients:

• 1 large head green cabbage, cut into 1-inch-thick “steaks” (4–6 slices)
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 slices thick-cut bacon, chopped
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• ¼ tsp crushed red pepper flakes

Instructions:

1. Preheat grill to medium-high (400°F). Brush both sides of cabbage steaks with 3 tbsp olive oil and sprinkle with 1 tsp kosher salt and ½ tsp black pepper.
2. Grill cabbage for 5–6 minutes per side until charred at the edges and tender when pierced with a fork.
3. Meanwhile, cook 4 slices chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Stir in 2 tbsp maple syrup, 1 tbsp apple cider vinegar, and ¼ tsp red pepper flakes; simmer 1 minute.
4. Drizzle bacon mixture over grilled cabbage. Serve warm.

The magic here? The cabbage’s crisp-tender texture soaks up the sweet-spicy bacon glaze like a flavor sponge—no knife required!

Tip: Save any extra bacon drizzle for roasted potatoes or scrambled eggs the next morning.

Bacon-Infused Cabbage Casserole

This cozy casserole turns humble cabbage into a smoky, savory showstopper—thanks to crispy bacon and a creamy, cheesy finish.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium green cabbage (about 2 lbs), cored and thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp bacon fat in the skillet.
2. Add sliced cabbage, onion, and minced garlic to the skillet. Cook over medium heat, stirring occasionally, until cabbage is wilted but still slightly crisp, about 8 minutes. Stir in 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pour in heavy cream and half the cooked bacon; simmer 2 minutes. Transfer mixture to a greased 9×13-inch baking dish and top evenly with shredded cheddar.
4. Bake at 375°F for 20–25 minutes until bubbly and golden. Sprinkle with remaining bacon before serving.

The magic here? The cabbage stays tender-crisp, soaking up all that smoky bacon flavor while the cream and cheese add just the right richness.

Tip: For extra crunch, broil the casserole for 1–2 minutes at the end—just watch closely!

Cabbage and Bacon Pancakes

These savory Cabbage and Bacon Pancakes are the crispy, umami-packed upgrade your breakfast (or brinner!) deserves—think tender cabbage, smoky bacon, and golden edges in every bite.

• 4 slices thick-cut bacon, chopped
• 2 cups finely shredded green cabbage
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 3/4 cup whole milk
• 2 tbsp melted butter
• Maple syrup or sour cream, for serving (optional)

1. Cook the bacon: In a skillet over medium heat, cook chopped bacon until crispy, 5–6 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
2. Sauté cabbage: Add shredded cabbage to the same skillet; cook over medium heat until wilted and lightly golden, 4–5 minutes. Remove from heat.
3. Make batter: Whisk together flour, baking powder, garlic powder, salt, and black pepper in a bowl. In another bowl, beat egg, milk, and melted butter. Pour wet ingredients into dry, stirring until just combined. Fold in cooked bacon and cabbage.
4. Cook pancakes: Heat a lightly greased skillet over medium-low. Drop 1/4 cup batter per pancake, flattening slightly. Cook 3–4 minutes per side until golden brown and cooked through.

The magic here? The cabbage caramelizes slightly in the bacon fat, adding a subtle sweetness that balances the smoky crunch. Serve with a drizzle of maple syrup for sweet-salty contrast or a dollop of sour cream for tang.

Tip: Keep pancakes warm in a 200°F oven while cooking the batch—they’ll stay crisp!

Bacon and Cabbage Stuffed Bell Peppers

These hearty stuffed peppers are packed with smoky bacon, tender cabbage, and melty cheese—a cozy twist on a classic that’s sure to become a weeknight favorite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 6 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cups shredded green cabbage
• 1 cup cooked long-grain white rice
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving 1 tbsp grease in the pan.
3. Add diced onion to the skillet and cook until soft, 3 minutes. Stir in shredded cabbage and cook until wilted, 4 minutes.
4. Off heat, mix in cooked rice, bacon, 1/2 cup cheddar cheese, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
5. Divide filling evenly among peppers. Pour 1/2 cup chicken broth into the baking dish, then cover with foil. Bake for 25 minutes.
6. Uncover, top peppers with remaining 1/2 cup cheddar, and bake until cheese melts, 10 minutes.

The crispy bacon and tender cabbage add a satisfying crunch, while the broth keeps the peppers juicy. Tip: For extra smokiness, swap regular bacon for thick-cut applewood-smoked!

Spicy Cabbage Stir-Fry with Bacon

This quick stir-fry packs a punch with smoky bacon and crisp cabbage, all tossed in a spicy-sweet glaze—perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 small green cabbage (about 1.5 lbs), thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1 tbsp vegetable oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add bacon and cook for 5–6 minutes until crispy. Use a slotted spoon to transfer to a plate, leaving drippings in the pan.
2. Add garlic and ginger to the skillet; stir for 30 seconds until fragrant. Toss in cabbage and stir-fry for 4–5 minutes until slightly wilted but still crunchy.
3. Reduce heat to medium. Add soy sauce, rice vinegar, honey, and red pepper flakes, stirring to coat the cabbage. Cook for 2 more minutes until the sauce glazes the veggies.
4. Return bacon to the skillet, toss to combine, and garnish with green onions.

The magic here? The cabbage stays crisp while soaking up the smoky-spicy sauce, and the bacon adds just the right salty crunch.

Tip: For extra heat, add a drizzle of sriracha at the end!

Cabbage and Bacon Quiche

This savory quiche combines crispy bacon and tender cabbage in a buttery crust—comfort food at its finest, perfect for brunch or a light dinner.

Ingredients:

• 1 pre-made 9-inch pie crust (or homemade)
• 6 slices bacon, chopped
• 2 cups thinly sliced green cabbage
• 1/2 cup diced yellow onion
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake for 10 minutes. Remove and set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp of bacon fat in the pan.
3. Add the cabbage and onion to the skillet. Cook, stirring occasionally, until softened, about 8 minutes. Remove from heat.
4. In a bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the cooked cabbage mixture, bacon, and cheddar cheese.
5. Pour the filling into the pre-baked crust. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden.

The caramelized cabbage adds a subtle sweetness that balances the smoky bacon—a combo that’ll have everyone asking for seconds.

Tip: For extra flakiness, brush the crust edges with an egg wash before baking.

Bacon and Cabbage Pierogi Filling

This smoky, savory filling brings cozy comfort to homemade pierogi, with crispy bacon and tender cabbage caramelized to perfection.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 3 cups shredded green cabbage (about 1/4 small head)
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. In a large skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
2. Add the onion to the skillet and cook until softened, 3 minutes. Stir in the cabbage, butter, salt, and pepper. Cook, stirring occasionally, until cabbage is wilted and lightly golden, 12–15 minutes.
3. Off heat, stir in the apple cider vinegar and crispy bacon. Let cool slightly before filling pierogi dough.

The vinegar’s tang cuts through the richness, while the cabbage stays just toothy enough to balance the melt-in-your-mouth dough. Tip: For extra depth, swap half the cabbage with sauerkraut (drained and rinsed).

Cabbage and Bacon Breakfast Skillet

Cabbage and Bacon Breakfast Skillet

This hearty skillet is the ultimate savory breakfast—crispy bacon, tender cabbage, and runny eggs come together in one pan for a fuss-free morning meal.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 3 cups shredded green cabbage
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. In a 10-inch cast-iron skillet over medium heat, cook bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
2. Add butter, onion, and cabbage to the skillet. Sauté for 6–8 minutes, stirring occasionally, until cabbage is wilted and lightly browned.
3. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Stir to coat evenly.
4. Create 4 small wells in the cabbage mixture. Crack an egg into each well. Cover and cook for 4–5 minutes, or until egg whites are set but yolks are still runny.
5. Top with cooked bacon and parsley (if using). Serve immediately.

The magic here? The cabbage soaks up all the smoky bacon flavor while staying slightly crisp—no soggy veggies here!

Tip: For extra richness, sprinkle shredded cheddar over the eggs during the last minute of cooking.

Bacon and Cabbage Pasta Bake

This hearty pasta bake combines smoky bacon, tender cabbage, and gooey cheese for a comforting dish that’s weeknight-easy but special enough for company.

Ingredients:

• 8 oz penne pasta
• 6 slices thick-cut bacon, chopped
• 3 cups shredded green cabbage (about 1/4 small head)
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain.
2. In a large skillet over medium heat, cook chopped bacon until crispy, about 6 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Add cabbage, onion, and 1/2 tsp salt to the skillet. Cook for 8 minutes, stirring occasionally, until softened. Stir in garlic, thyme, and red pepper flakes; cook 1 minute until fragrant.
4. Combine cooked pasta, bacon, cabbage mixture, diced tomatoes, and 1/4 tsp black pepper in a greased 9×13″ baking dish. Top evenly with mozzarella and Parmesan.
5. Bake at 375°F for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The magic here? The cabbage caramelizes slightly in the bacon fat, adding a subtle sweetness that balances the smoky, cheesy goodness.

Tip: For extra crunch, broil the bake for 1–2 minutes at the end (watch closely!).

Cabbage and Bacon Stuffed Mushrooms

These savory stuffed mushrooms pack a punch with crispy bacon and tender cabbage, making them the perfect bite-sized appetizer for gatherings or a cozy night in.

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 4 slices bacon, chopped
• 1 cup finely shredded green cabbage
• 2 tbsp unsalted butter
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet.
2. In a skillet over medium heat, cook bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
3. Add butter, onion, and chopped mushroom stems to the skillet. Sauté for 3 minutes until softened. Stir in cabbage, garlic powder, smoked paprika, salt, and black pepper. Cook for 4 minutes until cabbage wilts.
4. Remove from heat and mix in bacon and Parmesan. Spoon filling into mushroom caps, packing lightly.
5. Bake for 18–20 minutes until mushrooms are tender and filling is golden. Garnish with parsley.

The smoky bacon and slight crunch of cabbage create a satisfying contrast with the juicy mushroom caps—no breadcrumbs needed!

Tip: For extra crispiness, broil the stuffed mushrooms for 1–2 minutes at the end.

Conclusion

With 18 deliciously savory cabbage recipes featuring crispy bacon, this roundup has something for every home cook! Whether you’re craving comfort food or a fresh twist, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this tasty collection on Pinterest for fellow food lovers to enjoy. Happy cooking!