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Overhead view of the cabbage in the bowl - square

Whole30 Cabbage with Bacon

If you love cabbage and can't live without bacon, you’re going to love this Whole30 cabbage with bacon recipe. Sautéed with compliant bacon and a delightful blend of herb and spices, it's sure to satisfy your tastebuds.
Course Side Dish
Cuisine American
Keyword cabbage, cabbage with bacon, whole30 recipe, whole30 side dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 cups
Calories 141kcal



  • 3 slices bacon (no sugar added compliant - cut in half. 3 or 4 pieces.)
  • 1 head cabbage (medium - thinly sliced and then chopped in smallish chunks)
  • 1 medium onion (diced)
  • 2 teaspoons oregano (ground)
  • 1 teaspoon cumin powder
  • ¼ teaspoon chipotle powder
  • 1 teaspoon salt
  • 3 cloves garlic (minced)


  • 1 tablespoon olive oil (extra virgin)


  • Heat the Dutch oven on medium / low heat. Once it heats up, add the bacon and fry until crispy (around 6 minutes.)
  • Take the bacon out of the pan and add it to a plate that is lined with a paper towel. Blot the grease off the bacon and set aside.
  • Add the onion and sauté for 3 minutes, until the onion starts to become translucent. Make sure to scrape the bottom of the pan as you cook the onions. You want to get all the flavor crystals from the bacon.
  • (On a side note, if you need to add a little olive oil, do so now.) Add cabbage and mix with a spatula.
  • Add the oregano, cumin, chipotle powder and salt. Mix together again.
  • Cover the pan but leave a little gap so steam can be released. Cook the cabbage for 20 - 25 minutes, stirring occasionally.
  • Take the pan off the heat and crumble the bacon over the cabbage. Mix again to incorporate it together.
  • Transfer to a serving dish.
  • Eat
  • Smile
  • Enjoy


Helpful tips
  • I have made this dish with both green cabbage and purple cabbage. The purple cabbage is a tad sweeter but they taste basically the same.
  • This cabbage dish can be refrigerated for at least 7 days but it probably won't last that long as it's so delicious.
  • I usually make this recipe with three pieces of bacon but I've also made it with four. Use as many as you like.
  • Cut the bacon in half before frying it. The reason I do that is because the bacon fries flatter when cut in half which means it will cook more evenly.
  • Depending on how fatty the bacon is and how much grease it produces, you may have to add a little olive oil once you add the cabbage. Do so without any guilt.


Serving: 1cup | Calories: 141kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 589mg | Potassium: 394mg | Fiber: 5g | Sugar: 7g | Vitamin A: 232IU | Vitamin C: 69mg | Calcium: 99mg | Iron: 2mg