Discover the Best Fried Cabbage with Bacon, Onion and Garlic in Salt Lake City

Bruce Bigford

If you are looking for the best Salt Lake City fried cabbage with bacon, onion and garlic, you have come to the right place. Here at 801 Insider, we know that locals crave comfort food that packs a punch, and this Salt Lake City staple is the ultimate side dish for your next backyard BBQ or Sunday dinner.

Forget the soggy versions you've had before; our cabbage dish is all about crispy edges, smoky bacon gold, and that perfect hit of local flavor.

Why Salt Lake City Loves This Dish

In the 801, we have a deep appreciation for "mountain comfort food." Whether you are coming back from a day of skiing at Snowbird or just finishing a long shift downtown, you want food that sticks to your ribs but doesn't take three hours to prep.

Fried cabbage is a "peasant dish" that has been elevated to gourmet status in many SLC bistros. Our version focuses on the texture contrast—the crunch of the bacon, the sweetness of the caramelized onions, and the tender-yet-crispy bite of the cabbage.

The "Secret" to the Perfect Sear

The biggest mistake people make with fried cabbage is crowding the pan. If you put too much cabbage in at once, it releases water and steams instead of frying.

Pro Tip: Use the largest cast-iron skillet you own. If you don't have one big enough, cook the cabbage in two batches. You want that direct contact with the hot bacon fat to create "char" marks. That is where the flavor lives!

Ingredients: 801 Checklist 

To make this truly "special," don't settle for cheap bacon. Go to a local SLC butcher and get the thick-cut stuff.

• 1 Head of Green Cabbage: Core it and shred it into 1/2-inch ribbons.
• 6 Strips Thick-Cut Smoked Bacon: Diced into small squares.
• 1 Large Yellow Onion: Sliced into thin half-moons.
• 2 Cloves of Fresh Garlic: Minced (Avoid the jarred stuff for this recipe!).
• 1 to 2 Tablespoons Apple Cider Vinegar: This "deglazes" the pan and adds a bright pop.
• Spices:  1 tbs sea salt, 1/2 tsp pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp paprika
•  

Step-by-Step Instructions

1. The Bacon Foundation

In a large skillet over medium heat, fry the diced bacon until the fat has rendered out and the bits are deep brown and crispy. Use a slotted spoon to remove the bacon to a paper towel, but leave every drop of that bacon fat in the skillet. This is your liquid gold.

2. The High-Heat Sauté

Turn the heat up to medium-high. Once the fat is shimmering, drop in your onions, garlic and cabbage. Do not stir for the first 3 minutes. Let the bottom layer get dark and caramelized.

3. The Tender-Crisp Balance

Toss the cabbage and onions. Continue to sauté for another 7-10 minutes. You are looking for the cabbage to turn translucent and soft, while still keeping those charred, crispy edges.  Cook longer for a more tender finish.

4. The Aromatic Explosion

Add your garlic, paprika, onion powder, salt and pepper. Stir constantly for 60 seconds. The heat will "bloom" the spices and make your entire kitchen smell like a 5-star steakhouse.

5. The Grand Finale for that extra kick

Pour in the apple cider vinegar. It will sizzle and steam—use your spatula to scrape up all the brown bits (the fond) from the bottom of the pan. Toss the crispy bacon back in, give it a final stir, and season with salt and pepper to taste.

Watch the Technique In Video

Sometimes seeing the sizzle helps you master the timing. Check out this classic "family favorite" method that perfectly complements our SLC style. Powdered garlic is substituted for real garlic in the video.  You can choose which suits you best. Add real garlic plus powdered.

What to watch for: Notice how they render the bacon at [00:27] and the specific seasoning blend they use at [01:07] to build that deep flavor profile.

Summary

This Salt Lake City Fried Cabbage with Bacon, Onion and Garlic recipe is the ultimate local comfort food, transforming humble ingredients into what we call "Crispy Gold." By rendering thick-cut bacon and searing thin ribbons of cabbage over high heat, we achieve a perfect balance of smoky, caramelized edges and tender-crisp texture. Infused with fresh minced garlic, sweet onions, and a bright splash of apple cider vinegar, this dish is a flavorful, 20-minute side that proves simple mountain-town staples can be the highlight of any meal.