To celebrate Chinese New Year, I finished off my hunk of Fatted Calf slab bacon by making a Napa cabbage stir fry with diced bacon, thinly sliced onions and cremini mushrooms. Doesn’t sound like a Chinese dish to you? Tough. Gung Hay Fat Choy, buddy.

Time to make Stir Fried Cabbage with Mushrooms and Bacon!

Serves 4


  • ½ cup diced bacon
  • 1 small onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces cremini mushrooms, thinly sliced
  • Small head Napa cabbage, sliced crosswise into ½ inch pieces
  • ¼ cup chicken broth


  • All of my recommended kitchen tools are listed here.


I assembled the ingredients…

Assembled ingredients for stir fried napa cabbage. Chopped lettuce, chopped bacon, sliced mushrooms, and sliced onions all sit in separate bowls on a counter.

…heated a large cast iron skillet to medium and threw in the bacon.

Tiny pieces of bacon are being fried in a cast iron skillet.

The piece of bacon I had was pretty meaty and I sliced it pretty thick, so it was more like sautéing ham matchsticks as opposed to crisping thin slices of bacon.

Then, I added the onions (with some salt and pepper) and cooked them until they were translucent.

Tiny pieces of bacon are being fried in a cast iron skillet with thinly sliced onions.

Once the onions were softened, I added the sliced mushrooms (with some salt and pepper) and sautéed them until the moisture had cooked off.

A bacon and onion mix that is being fried in cast iron skillet is seasoned with salt and pepper.

I put in the Napa cabbage…

Napa cabbage is placed in a cast iron skillet on top of fried bacon and onions for a stir fried Napa cabbage recipe.

…and splashed in some chicken broth.

Someone is pouring chicken broth into a cast iron skillet with Napa cabbage, bacon, and onions.

I placed a lid on the skillet and lowered the heat to medium low. I simmered the dish for about 5-10 minutes until the cabbage softened to my preferred tenderness. I did a final taste for seasoning and adjusted with salt and pepper.

Stir fried Napa cabbage with mushrooms and bacon, a paleo and Whole30 recipe, are piled high in a bowl.

Easy and tasty. In the future, I’ll scoop out the bacon before adding the onions and mushrooms because the fatty part gets kind of rubbery. Because the bacon I used was more like ham, it wasn’t a problem. If I were using thin bacon, I’d definitely fish out the bacon and sprinkle the crispy pork bits on top after I finished the dish.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Stir Fried Napa Cabbage with Mushrooms and Bacon

4.78 from 9 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4
This Chinese inspired dish is super easy and makes for the perfect side dish!


  • ½ cup diced bacon
  • 1 small onion thinly sliced
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 8 ounces cremini mushrooms thinly sliced
  • 1 small Napa cabbage sliced crosswise into ½-inch pieces
  • ¼ cup chicken broth


  • Assemble and prep your ingredients. Heat a large cast iron skillet to medium heat and throw in the bacon. Cook until they are crispy, about 5 minutes.
  • Add the onions and season with salt and pepper. Cook until they are translucent, about 5 minutes.
  • Once the onions are softened, add in the mushrooms and season with salt and pepper. Sauté until the moisture has cooked off.
  • Toss in the Napa cabbage and pour in the chicken broth. Mix everything.
  • Put the lid on the skillet and reduce the heat to medium-low. Simmer everything for about 5-10 minutes or until the cabbage has softened to your preferred tendency. Adjust seasoning and serve!


Calories: 184kcal | Carbohydrates: 13g | Protein: 8g | Fat: 12g | Fiber: 4g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

1 Comment

  1. 5 stars
    Why have only 2 people reviewed this? I first tasted this at Whole Foods on their hot bar, then found the recipe.I don’t even like mushrooms & love this! I use 1/2 lb bacon & about 6 oz of Canadian bacon sliced for a head of green cabbage along with an onion, 8 oz or so of mushrooms & lots of garlic. Even better if you use very strong chicken broth.