Cabbage is my go-to vegetable when time is short, and everybody at my table digs into it without complaint. Keto skillet cabbage with bacon and garlic proves a five-ingredient side dish does not have to be boring.
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This takes about 5 minutes of prep and 10 minutes of cooking, and the hardest part is really just slicing the cabbage. A big head shrinks down fast once it hits the pan, so use your largest skillet.
Cabbage keeps for a week or two in the crisper, wrapped tightly, so it is a reliable vegetable to always have around.
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Chef Jenn’s Take on Skillet Cabbage with Bacon & Garlic
Underestimating the pan size is the most common mistake here. A whole head of raw cabbage looks like way too much for one skillet, but it shrinks down dramatically once it starts cooking, so a big pan matters more than it seems like it should at the start.
Cook the bacon until it is nearly crispy first, then add the garlic for just a minute, garlic burns fast and turns bitter if it sits in a hot pan too long. Load in the cabbage next, working in batches if your skillet cannot hold it all at once, and cook until it is tender, shiny, and bright green.
One reader shared a version using red cabbage instead, skipping the garlic entirely and finishing with a squeeze of lemon juice once the cabbage was tender. That variation says a lot about how forgiving this base technique really is, the bacon and cooking method stay the same even when the flavor direction changes completely.
What You’ll Love About Skillet Cabbage with Bacon & Garlic
- Cabbage keeps well in the fridge, so this is an easy dish to make on short notice.
- Just five ingredients and about 20 minutes, most of it hands-off once it’s in the pan.
- A vegetable side that everyone at the table actually finishes, no convincing required.
Ingredients
- Green cabbage – Sliced. A big head shrinks down a lot once cooked, so don’t worry if it looks like too much raw.
- Bacon – Regular sliced, cut into pieces.
- Garlic – Fresh cloves. Skip the jarred kind for this one, and add it late so it doesn’t burn.
- Salt and pepper – To taste.
How to Make Skillet Cabbage with Bacon & Garlic
Scroll down for the full recipe card with exact measurements and printable instructions.
Slice the bacon into pieces and brown in a large skillet until golden but not fully crisp. Add the garlic and cook for about a minute, watching closely so it doesn’t burn.
Add the sliced cabbage to the pan, working in batches if needed since it starts as a large volume.
Cook over medium-high heat for 6 to 8 minutes, until the cabbage is tender, shiny, and bright green.
Season with salt and pepper and serve.
Make It A Meal
I make this most often alongside Bacon-Wrapped Pork Tenderloin, since anything pork pairs naturally with the bacon already in the dish. It works just as well with Garlic Steak & Mushrooms or Salisbury Steak with Mushrooms too.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or the microwave. This freezes reasonably well for up to 2 months, though cabbage does soften somewhat after thawing.
Frequently Asked Questions
This recipe runs about 2 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, one reader made this with red cabbage, skipping the garlic and finishing with a squeeze of lemon juice instead. Both variations use the same basic bacon-first cooking method.
A whole head of raw cabbage takes up a lot of space before it cooks down. It shrinks significantly once it’s in the pan, but it needs the room to start.
Almost any pork or beef dish works well here. It’s built to be a simple, quick side alongside a heartier main.
Add Preferred SourceSkillet Cabbage with Bacon & Garlic
Ingredients
- 4 cups sliced green cabbage
- 5 slices bacon
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Slice the bacon into pieces and brown in a large skillet until golden brown but not too crisp.
- Add the garlic and cook for another minute.
- Add the cabbage to the pan, working in batches if you need to, and cook it over medium-high heat for 6-8 minutes or until cooked through, tender, and delicious.
- Season with salt and pepper and serve!
Video
Notes
Recipe Card Tips
- Use your biggest skillet. Raw cabbage takes up much more room than the finished, cooked-down dish.
- Add the garlic after the bacon, not before, and only for about a minute. It burns and turns bitter fast in a hot pan.
- Cook in batches if your cabbage doesn’t all fit at once. It shrinks quickly, so extra cabbage can go in as the first batch cooks down.
- 4 cups of sliced cabbage is about 1/2 a medium size head.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Love the combo. So delicious. Thanks for sharing.
I’m so excited about trying this delicious skillet cabbage with bacon and garlic. It looks so darn good! Yum. Yum!
What an excellent side dish! Adding this with my dinner line up for the week!
I love making this with pork of any kind. Pork chops, or my favorite, pork tenderloin. Try it like this: https://www.ketocookingwins.com/garlic-herb-roasted-pork-tenderloin/
I love making this cabbage as a side dish to anything pork. Pork chops, or my favorite, Herb Roasted Pork Tenderloin.
This easy and delicious recipe is made of five ingredients! More, the whole meal is ready in 20 minutes. I cannot believe how it is easy and quickly to make this skillet cabbage! Pinning for later! Thanks for sharing.
Oh, cabbage is a staple in our home! Thanks for another awesome keto side!!
I make a similar recipe using red cabbage, leaving out the garlic and squeezing 1-2 Tablespoons of lemon juice on the cabbage once it is tender.
Sounds great! ~Jenn