Fried Cabbage and Bacon Slaw

A platter of fried cabbage and bacon slaw, with tongs

Fried Cabbage and Bacon Slaw ~ this warm bacon coleslaw has won our hearts this summer, and I have a feeling it’s going to win yours too. Simple ingredients, fried up in a little bacon grease, and you’ve got a crazy good side that will improve on every darn thing you eat this summer. Put it alongside, over, under…doesn’t matter, forks are gonna fly with this one!

Fried Cabbage and Bacon Slaw ~ the best darned coleslaw of the summer! #salad #bacon #gtilling #sidedish #baconsalad #recipe #easy #fromscratch #cabbage #slaw #baconcoleslaw #fried #warmsalad #potluck #barbecue #picnic #4thofjuly #memorialday #summer

how to fry up slaw

  1. First cook a package of bacon until crisp, and reserve the grease.
  2. Then, in some of that reserved grease (how much of that grease is up to you and your conscience) fry up a thinly sliced onion, shredded cabbage and a little carrot for color.  
  3. Add salt and pepper to taste and you’ve got a fabulous warm slaw that goes with everything.

Frying cabbage not only softens it a bit, but brings out the flavor and sweetness of this healthy veg ~ yum!

a white platter of fried cabbage and bacon slaw, with metal tongs

what to serve with fried coleslaw?

I don’t want to micromanage, but I highly suggest grilling up some brats to go along with. Any type of sausage, really. It works as a side with any type of grilled meat or poultry. And be sure to top any leftovers with a couple of fried eggs.

I think slaws are definitely under-appreciated for how easy they are to throw together, and how versatile they are. If you’re still stuck in the green salad from a bag rut, check out my Five Slaws You Need in Your Life This Summer for some ideas to get you started. Slaws are bright, crunchy, and incredibly healthy (bacon notwithstanding) whether they’re made with cabbage, onions, Brussels sprouts, kale, or a whole rainbow of veggies.

A plate of fried cabbage and bacon slaw topped with sliced brats

picture me hopping up and down and hyperventilating

…that’ll give you an idea of how absurdly good this warm slaw is. It’s the ultimate comfort food.

But it isn’t something I recommend making every week ~ bacon is most definitely not good for us. But as a special occasion treat this is quite delicious, so maybe once or twice a summer? How about start with today?

A skillet with fried cabbage and bacon slaw

more slaws to try ~

A platter of fried cabbage and bacon slaw, with tongs
3.50 from 225 votes

Fried Cabbage and Bacon Slaw

Fried Cabbage and Bacon Slaw ~ this warm bacon coleslaw has won our hearts this summer, and I have a feeling it's going to win yours too.  
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 8 servings
Calories 96kcal
Author Sue Moran


  • 12 ounces smoked bacon
  • 1 small head green cabbage outer leaves removed and cored
  • 1 small yellow onion peeled, halved, and thinly sliced.
  • 1 medium carrot peeled and cut in small dice
  • salt and fresh cracked black pepper


  • Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
  • Halve or quarter the cabbage and shred it finely.
  • In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
  • Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
  • Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.


Calories: 96kcal | Carbohydrates: 7g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 406mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1361IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Make it tangy ~ the flavor is amazing as is, but you can, if you like, hit the slaw with a little vinegar at the end of cooking. This gives it a nice tang.
  • Make it with other meats ~ a reader in the comments below suggests using leftover corned beef, and you could also use ham, pancetta, or sausage.
  • Make it with red cabbage ~ I haven’t tried but I think it would be delish.
  • Make it with classic coleslaw spices ~ a reader in the comments below suggests adding some celery seed. You could also use onion and garlic powder, or a little mustard. I think caraway seeds would be nice, too.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Betty J Lutzow
    July 28, 2022 at 7:36 pm

    5 stars
    Excellent! It was gone faster than everything else I cooked with it. Very good to use up my extra coleslaw mix I made.

  • Reply
    April 6, 2022 at 11:30 am

    5 stars
    Add some traditional coleslaw dressing… a little vinegar and sugar…and it’s even better. It’s like German Potato salad!

  • Reply
    October 21, 2021 at 5:16 pm

    5 stars
    I made this with dinner tonight and we loved it! Easy to make and very tasty, even though I’m not usually a big fan of cooked cabbage. Thanks!

  • Reply
    July 9, 2021 at 10:36 am

    I had a friend when I was a teen from Hawaii and her mom used to make this, it was delish! She added celery seeds to hers. I forgot all about this until your post!

  • Reply
    Lois Carter Crawford
    July 9, 2021 at 7:41 am

    5 stars
    Hello! This sounds delicious (because BACON). So you are calling fried slaw because you undercook it a bit?

    We make fried cabbage all the time with various ingredients. In fact, we had it yesterday with chicken/apple sausages, onion, a little sugar, pepper and apple cider vinegar.

    • Reply
      Sue Moran
      July 9, 2021 at 7:45 am

      Yes, I suppose so, I don’t cook it until it’s limp, I want to maintain the crunch factor!

  • Reply
    July 9, 2021 at 6:27 am

    5 stars
    This isn’t a new thing in the south.We have done this forever.We just call it fried cabbage.LOL And yes it is soooo good.

  • Reply
    July 9, 2021 at 5:40 am

    5 stars
    I live in the south. We call this comfort food. This is a meal when using ham, sausage or corned beef. Delicious!

  • Reply
    April 2, 2020 at 10:03 pm

    5 stars
    With shortages at stores my hubby had brought home a bag of coleslaw mix and I was going to make a lazy egg roll type recipe then I saw yours much easier and more to my hubby’s bacon loving pallet! My youngest son loved it too! I used turkey sausage I had in freezer and added celery and an orange pepper for added crunch ! It was a hit! Was good alone without sausage. Thank you for this recipe.

  • Reply
    Deb Ness
    November 25, 2019 at 12:47 pm

    Hi, can this be made cold, without frying?? Sorry, I am guessing it changes everything but really need some input here as I want to be able to throw it together in a hotel because I will be traveling without a cooler. Thanks!

    • Reply
      Sue Moran
      July 9, 2021 at 4:51 am

      Check out my other slaw recipes for ideas, Deb, just search coleslaw on my site and you’ll find lots of inspiration for cold slaws.

  • Reply
    Michal Marshall
    October 5, 2019 at 7:11 pm

    Wish you had the nutritional information for the fried cabbage. It is yummy.

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