There are some recipes that are fancy enough for a holiday table, and then there are recipes like this one that I make simply because they make the house smell amazing. Slow Cooker Cabbage with Bacon is definitely in the second category.
I usually make this when I have a head of cabbage sitting in the fridge and want something easy that doesn’t require much attention. The slow cooker does almost all the work. The cabbage becomes incredibly tender while soaking up all those savory bacon juices, and the result is far more flavorful than you might expect from such a short ingredient list.
Honestly, bacon and cabbage are one of those combinations that just work. The smoky, salty bacon gives the mild cabbage tons of flavor, while slow cooking turns the cabbage soft, sweet, and almost buttery.
And the best part? You can put everything into the crockpot, walk away, and come back to a delicious side dish.
Ingredients
Here’s what you’ll need to make this easy slow cooker cabbage recipe:
- 1 large head green cabbage, about 2–3 pounds
- 8 ounces bacon, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup chicken broth or vegetable broth
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon apple cider vinegar, optional
- ½ teaspoon red pepper flakes, optional, for a little heat
A Note About the Bacon
I prefer thick-cut bacon because it stays meaty and gives the cabbage plenty of smoky flavor. Regular bacon works perfectly well, too.
If your bacon is particularly fatty, you can cook it in a skillet first and drain off some of the excess grease. I personally like leaving a little of that rendered bacon fat because that’s where a lot of the flavor comes from.
How to Make Slow Cooker Cabbage with Bacon
1. Prepare the cabbage
Remove any damaged outer leaves from the cabbage and rinse it well.
Cut the cabbage into quarters, remove the tough core, and chop it into roughly 1½- to 2-inch pieces.
Don’t worry about making every piece exactly the same size. I usually just chop it into chunky pieces because they’ll shrink considerably as they cook.
2. Cook the bacon
Add the chopped bacon to a skillet over medium heat and cook until it’s browned and beginning to crisp.
You don’t need it completely crispy at this point. It will continue cooking with the cabbage.
Transfer the bacon to a plate lined with paper towels. If there is a lot of bacon grease in the skillet, drain some of it, leaving about 1–2 tablespoons behind.
3. Sauté the onion and garlic
Add the chopped onion to the skillet and cook for about 3–4 minutes, until it starts to soften.
Add the garlic and cook for another 30 seconds.
This little extra step is worth it. I know it’s tempting to throw everything straight into the slow cooker, but sautéing the onion and garlic first gives the finished cabbage a deeper, richer flavor.
4. Layer everything in the slow cooker
Place about half of the cabbage into a 6-quart slow cooker.
Add half of the cooked bacon, onion, and garlic. Sprinkle with some of the salt, pepper, smoked paprika, onion powder, and garlic powder.
Repeat with the remaining cabbage, bacon, onion, garlic, and seasonings.
The slow cooker may look ridiculously full at first. Don’t panic. Cabbage shrinks a lot as it cooks.
5. Add the broth and butter
Pour the chicken broth around the edges and over the cabbage.
Dot the top with the butter.
If you’re using apple cider vinegar, add it now. It adds a subtle tang that helps balance the richness of the bacon.
6. Slow cook
Cover and cook on:
- LOW for 5–6 hours, or
- HIGH for 2½–3½ hours
The cabbage is ready when it’s very tender and easily pierced with a fork.
Cooking times can vary slightly depending on your slow cooker and how large you cut the cabbage.
7. Taste and serve
Give everything a gentle stir before serving.
Taste and adjust the salt and pepper if necessary. If you like a little heat, add a pinch of red pepper flakes.
I like serving it hot, with plenty of those caramelized bacon pieces scattered throughout.
Cooking Tips for the Best Crockpot Cabbage
Don’t add too much liquid
Cabbage releases quite a bit of moisture while cooking. You only need enough broth to create some steam and keep the bottom from drying out.
Adding too much liquid can leave you with cabbage soup rather than beautifully tender cabbage.
Don’t skip the bacon
Well, you can, but then it isn’t really bacon cabbage! The bacon provides smoky, salty richness that makes this recipe special.
For a lighter version, you can reduce the bacon, but I’d still use at least a few slices.
Cut the cabbage into chunky pieces
Small pieces can become overly soft and disappear into the cooking liquid. Larger chunks hold their texture better while still becoming wonderfully tender.
Don’t worry about overfilling the slow cooker
Raw cabbage takes up a surprising amount of room. Once it starts cooking, it shrinks dramatically.
That said, don’t pack your slow cooker beyond its manufacturer’s recommended fill line.
Season gradually
Bacon is naturally salty, so I recommend starting with less salt and adding more toward the end.
Honestly, I’ve learned this the hard way with slow cooker recipes!
Add vinegar at the end for brightness
If the finished dish tastes a little too rich, a small splash of apple cider vinegar can make a big difference. It doesn’t make the cabbage taste strongly vinegary; it simply brightens all the flavors.
What to Serve with Slow Cooker Cabbage and Bacon
This cabbage is incredibly versatile. I love serving it alongside hearty main dishes because it adds a vegetable component without feeling like a boring side salad.
Try it with:
- Roasted chicken
- Baked or grilled pork chops
- Meatloaf
- Roast beef
- Sausages
- Fried chicken
- Mashed potatoes
- Cornbread
- Rice
- Crusty dinner rolls
For a really cozy meal, serve a big spoonful of cabbage alongside mashed potatoes and your favorite roasted meat.
And don’t throw away the flavorful juices at the bottom of the slow cooker. Spoon a little over the cabbage when serving.
Can You Make This Recipe Ahead?
Absolutely.
In fact, I think the leftovers are fantastic.
Allow the cabbage to cool, then store it in an airtight container in the refrigerator for up to 3–4 days.
Reheat it gently in the microwave or in a skillet over medium-low heat. If it seems dry, add a splash of broth or water.
You can also freeze cooked cabbage, although the texture will be softer after thawing. For the best texture, I prefer eating it fresh or within a few days.
Approximate Nutrition Information
Nutrition will vary depending on the bacon, butter, broth, and exact serving size used.
Approximate nutrition per serving, based on 8 servings:
- Calories:Â 220
- Protein:Â 7 g
- Carbohydrates:Â 12 g
- Fat:Â 16 g
- Saturated Fat:Â 6 g
- Fiber:Â 4 g
- Sugar:Â 6 g
- Sodium:Â 550 mg
These numbers are estimates and should be adjusted according to the specific ingredients and brands you use.
Frequently Asked Questions
1. Can I put raw bacon directly into the slow cooker?
Yes. You can add raw chopped bacon directly to the slow cooker. However, I prefer browning it first because it develops better flavor and gives you a nicer texture. It also lets you control how much bacon fat goes into the dish.
2. Why is my slow cooker cabbage watery?
Cabbage naturally releases a lot of water as it cooks. Using too much broth can make the dish even more liquid-heavy. Next time, reduce the broth and make sure the cabbage isn’t cut into excessively small pieces.
If your finished cabbage has too much liquid, remove the lid for the final 20–30 minutes of cooking to allow some moisture to evaporate.
3. Can I use red cabbage instead of green cabbage?
Yes, although the color and flavor will be different. Red cabbage is slightly sweeter and denser, and it may take a little longer to become tender. Green cabbage is my first choice for this particular recipe.
4. Can I make slow cooker cabbage without bacon?
Definitely. For a meat-free version, leave out the bacon and use vegetable broth. You can add smoked paprika, a little olive oil, or a plant-based bacon substitute to bring back some of that smoky flavor.
5. Can I add potatoes to slow cooker cabbage?
Yes! Diced potatoes make this an even heartier dish. Cut them into relatively small, even pieces so they cook through at the same time as the cabbage. You may also want to add a little extra broth if you’re adding a substantial amount of potatoes.
Final Thoughts
If you’re looking for an easy slow cooker side dish, this cabbage with bacon is one I’d happily make again and again. It’s inexpensive, requires simple ingredients, and takes very little hands-on work.
I usually serve it straight from the crockpot while it’s piping hot, with the bacon pieces mixed throughout and a little of that savory cooking liquid spooned over the top.
The cabbage becomes tender without turning completely mushy, the bacon adds smoky richness, and a tiny splash of vinegar keeps everything balanced.