Slow Cooker Braised Cabbage and Bacon

Tender, melt-in-your-mouth cabbage slow-cooked with smoky bacon, sweet onions, and a savory broth — this is the kind of simple, budget-friendly comfort food that’ll have everyone scraping the pot clean!

A RIDICULOUSLY EASY SLOW COOKER RECIPE THE WHOLE FAMILY WILL LOVE

I honestly cannot tell you how many times I’ve made this slow cooker braised cabbage and bacon over the years — it is absolutely on repeat in my kitchen, especially once the weather turns cold. There’s something about that smoky bacon mingling with soft, buttery cabbage that just feels like a warm hug in a bowl. It’s humble, it’s wholesome, and it is one of those recipes that proves you don’t need a lot of fancy ingredients to put something truly delicious on the table.

This is the ultimate weeknight meal because you literally just throw everything into the slow cooker, set it, and walk away. I’m talking maybe 15 minutes of prep — tops. By the time dinner rolls around, your whole house smells incredible and a nutritious, satisfying meal is ready to go. I am a happy camper every single time. It also makes great leftovers, which means lunch the next day is already handled!

I love serving this alongside some crusty bread to soak up all that gorgeous braising liquid, or over creamy mashed potatoes for a full, hearty dinner. You can also pair it with pork chops or a simple roast for something a little more substantial. However you serve it, this one is a keeper of a recipe — I promise.


Frequently Asked Questions

Can I use a different type of cabbage?

Absolutely! Green cabbage is the classic choice here and holds up beautifully in the slow cooker, but savoy cabbage works wonderfully too — it’s a little more delicate and will get extra tender. Red cabbage is also an option, though it will give the dish a slightly different color and a touch more sweetness, whatever you prefer!

Can I make this ahead of time?

Yes, of course! This dish actually gets even better the next day as the flavors continue to come together. You can make it a day ahead, store it in an airtight container in the fridge, and simply reheat it on the stovetop or in the microwave when you’re ready to serve. It’s super simple to pull together for meal prep too.

Can I freeze slow cooker braised cabbage and bacon?

Absolutely! Let it cool completely, then transfer it to a freezer-safe container or zip-lock bag. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a small splash of broth if needed to loosen it up a bit.

• 8 oz thick-cut bacon cut into 1-inch pieces
• 1 medium head green cabbageabout 2.5 lbs, cored and chopped into 1.5-inch pieces
• 1 large yellow onion diced
• 4 cloves garlic minced
• 1 cup low-sodium chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt plus more to taste
• 2 tablespoons fresh parsleychopped, for garnish

Method 

1. Cook the bacon pieces in a large skillet over medium heat for 6-8 minutes, stirring occasionally, until crispy and browned. Transfer the bacon to a paper towel-lined plate and drain off all but 2 tablespoons of bacon fat from the skillet.
2. Add the diced onion to the skillet with the reserved bacon fat and cook over medium heat for 3-4 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds more, stirring constantly. Transfer the onion and garlic to the bottom of a 6-quart slow cooker.
3. In a small bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, salt, and pepper until combined. Pour the mixture over the onions in the slow cooker.
4. Add the chopped cabbage to the slow cooker, piling it on top of the onion mixture — it will be very full but will cook down significantly. Scatter the reserved crispy bacon pieces evenly over the top.
5. Place the lid on the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the cabbage is completely tender and has absorbed the braising liquid. Stir once halfway through cooking if possible.
6. Before serving, taste and adjust seasoning with additional salt, pepper, or a small splash of apple cider vinegar as needed. Garnish with fresh chopped parsley and serve warm.