Published: Mar 27, 2024 · Modified: Oct 22, 2024 by LaKita · This post may contain affiliate links ·

Sweet and Sour Cabbage Recipe with Bacon

This Sweet and sour cabbage is a simple side dish that combines fresh green cabbage and salty bacon with a delicious sweet and sour sauce. It's flavorful and perfect to pair with almost any meal.

Try pairing this recipe with some Southern Cornbread! If you're craving more tasty side dish recipes, then be sure to try making a pot of Ham, Green Beans, and Potatoes or some Easy Candied Yams.

Overhead view of finished sweet and sour cabbage in white braiser on marble surface.

The combination of cabbage and bacon is pretty hard to beat when it comes to a hearty down-home recipe. This pairing is humble yet so incredibly flavorful that it makes it the perfect addition to any meal.

This recipe is great because it's simple, quick, and puts a twist on this winning ingredient combination. The vinegar adds a tangy acidic bite to the cabbage while the brown sugar sweetens the recipe and helps to bring out the smokey flavors of the bacon. You have to give this recipe a try as I'm sure you will not be disappointed.

Let's get started!

Ingredients You'll Need

Overhead view of ingredients needed to make cabbage in separate bowls on marble surface.

Shredded Green Cabbage - Grab a green head of cabbage and use a knife and cutting board to cut it into smaller pieces. If you prefer to use the bagged version of cabbage, that is already chopped, then you may use that instead as well. Just make sure that it only has green cabbage (white cabbage) and no other vegetables mixed in. You may also substitute red cabbage (purple cabbage) instead to make sweet-sour red cabbage.
Bacon - Any brand of your favorite bacon will work. Try to select an original flavor for the best smokey flavored results.
All-Purpose Flour - Helps to thicken the sauce. Be sure to use plain all-purpose flour with nothing else added to it.
Brown Sugar - Adds a slightly sweet flavor to the dish. May use light or dark brown sugar, either will work.
Vinegar - Provides acid to the cabbage and also the sour flavor that pairs nicely with the sweet. You may use apple cider vinegar, white distilled, or even rice vinegar.
Water - Half a cup water helps to create the sweet and sour sauce for this recipe that coats the cabbage as well as to boil the cabbage to make it fork tender.
Chopped Onion - With so many flavors already in this side dish, try using a white onion that is mild in flavor and has a more mellow sweet flavor. If you prefer to use yellow onion or have one on hand, then you can use that instead.

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin the recipe by cooking the six cups of chopped cabbage in boiling water in a large pot or Dutch oven for about 5 minutes and then drain off the water. This step will help to slightly soften the cabbage, but will still allow it to remain slightly crisp. Set aside.

Overhead view of water and sliced cabbage in a large pot.

Next, cook the bacon in a large skillet on the stovetop over medium heat until it's well done and crispy. Carefully remove the cooked bacon from the skillet, but don't drain the bacon grease from the pan. Blot the bacon with a paper towel to remove the excess oil.

Overhead view of cooked bacon in a small bowl and measuring cup with bacon grease in it on marble surface.

Mix the leftover bacon fat with the all-purpose flour and brown sugar until combined. Add in the vinegar, water, chopped onion, salt, and ground black pepper. Whisk until combined, the mixture will be thick.

Overhead view of sweet and sour sauce in white braiser pan.

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Adjust the stovetop to medium-low heat. Add the cabbage back to the pan with the sauce. Chop the crunchy bacon into smaller pieces and place it on top of the cooked cabbage.

Bacon added to cabbage in large white braiser pan.

Mix everything together until combined and serve warm. Enjoy!

Finished sweet and sour cabbage combined with chopped bacon in large white braiser pan.

Recipe Tips & Tricks

Do not overcook the cabbage or it will be mushy.
The thickness and head of the cabbage will cause the cooking time to vary. When boiling the cabbage, try it to make sure it is to your desired level of tenderness. We want it to be tender but still have a bite to it.
Instead of buying the prepared bag of cabbage, use a fresh head of green cabbage and prepare it yourself. Use a sharp knife and cutting board. Begin cutting from the top of the cabbage and work your way down toward the stalk/stem. Make the slices as thick or thin as you prefer.
One small head of cabbage should be more than enough to have the five cups needed to make this recipe.
To make it spicy, add some crushed red pepper or your favorite hot sauce.
You may substitute the green cabbage for red cabbage instead if you prefer.

Storage

Storage. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating. Before serving, reheat on the stove in a saucepan over medium-high heat until warm, stirring often. The cabbage may also be reheated in the microwave in a microwave-safe container.

Freezing. Unfortunately, this particular cabbage recipe does not freeze well and is best enjoyed within a few days of preparation.

Small bowl with single serving of cabbage in it beside a fork.

More Recipes You'll Love

Have any comments, questions, or other delicious ideas to enjoy this Sweet and Sour Cabbage Recipe? Please share them in the comments below!

📖 Recipe

Overhead view of cabbage in large white braiser pan on marble surface.

Sweet and Sour Cabbage

LaKita Anderson

This Sweet and sour cabbage is a simple side dish that combines fresh green cabbage and salty bacon with a delicious sweet and sour sauce.

4.74 from 23 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings

Calories 96 kcal

Equipment

1 large pot or Dutch oven
1 large skillet or braiser

Ingredients

6 cups roughly chopped green cabbage
½ cup cooked bacon, chopped
1 ½ tablespoons all-purpose flour
3 tablespoons brown sugar
¼ cup vinegar
½ cup water
¼ cup onion, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Begin the recipe by cooking the 6 cups of chopped cabbage in boiling water for about 5 minutes and then drain off the water. This step will help to slightly soften the cabbage, but also still allow it to remain slightly crispy.
*Boil enough water to cover the cabbage and then add the prepared shredded cabbage. Cook for 4 to 5 minutes or until slightly tender. Set aside.
Using a large skillet or the same pan, cook the ½ cup of bacon until it's well done and carefully remove it from the pan. Blot it with a paper towel to remove the excess oil.
Mix the leftover bacon fat with the 1 ½ tablespoons all-purpose flour and 3 tablespoons brown sugar. Add in the ¼ cup vinegar, ½ cup water, ¼ cup chopped onion, ¼ teaspoon salt and ¼ teaspoon ground black pepper.
Add the cabbage back to the pan with the sauce and gently toss to combine and coat the cabbage in the sauce mixture. Chop the bacon into small pieces and place it on top of the cooked cabbage.
Mix everything together until combined and cook for an additional 5 minutes, until heated thoroughly. Serve warm and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 3 days

Video

Notes

Do not overcook the cabbage or it will be mushy.
The thickness and head of the cabbage will cause the cooking time to vary. When boiling the cabbage, try it to make sure it is to your desired level of tenderness. We want it to be tender but still have a bite to it.
Instead of buying the prepared bag of cabbage, use a fresh head of green cabbage and prepare it yourself. Use a sharp knife and cutting board. Begin cutting from the top of the cabbage and work your way down toward the stalk/stem. Make the slices as thick or thin as you prefer.
One small head of cabbage should be more than enough to have the five cups needed to make this recipe.
To make it spicy, add some crushed red pepper or your favorite hot sauce.
You may substitute the green cabbage for red cabbage instead if you prefer.

Calories: 96kcalCarbohydrates: 12gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 9mgSodium: 271mgPotassium: 187mgFiber: 2gSugar: 8gVitamin A: 73IUVitamin C: 26mgCalcium: 37mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Sweet and Sour Cabbage Recipe with Bacon

Ingredients You'll Need