|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||11%|
|Total Sugars 5g|
|Vitamin C 58mg||289%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A very easy side dish, boiled cabbage with bacon is a simple combination of ingredients but packs loads of flavor. The recipe doesn't require any special prep; just dice and cook the bacon and onions, add the cabbage, and then simmer the dish for about 20 minutes in chicken broth or water.
Boiled cabbage goes well with ham, a pork roast, chicken, or roast beef. Cabbage also pairs well with root vegetables such as beets and carrots, as well as brown or white rice. This side dish is an excellent choice for a Sunday dinner or an everyday family meal. It's also a favorite for New Year's Day and is a perfect addition to your St. Patrick's Day meal, especially when that includes corned beef.
Click Play to See This Easy Boiled Cabbage With Bacon Recipe Come Together
6 strips thick bacon
1 large onion
1 medium head (about 2 pounds) cabbage, cored and coarsely chopped
1/2 cup low sodium chicken broth, or more as needed
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Dice the bacon strips into 1-inch pieces.
Peel the onion and chop it coarsely; set aside.
In a large Dutch oven or deep sauté pan that has a cover, saute the diced bacon until it is fully cooked but not crisp.
With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.
Add the chopped onion to the bacon drippings and cook over medium heat until tender and lightly browned, stirring frequently, 4 to 5 minutes.
Add the chopped cabbage to the browned onions; pour in the chicken broth.
Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes.
If the mixture looks dry, add more broth or water, as needed, and cook for 5 to 10 minutes longer, or until the cabbage is tender.
Add the bacon pieces and stir. Heat through and serve.
Cabbage Chopping Tip
To chop a head of cabbage, set it on its core on a cutting board and slice it into quarters. Remove the core and then slice it into 1/2-inch strips. Chop the strips, if desired. A medium head of cabbage weighs roughly 2 pounds and will give you approximately 8 to 10 cups coarsely chopped or shredded.
How to Store
- Refrigerate any leftovers within 2 hours in a shallow, airtight container. It will keep well for up to 3 or 4 days.
- Boiled cabbage without the bacon can be frozen for up to 10 months in a freezer container or bag. Wrap it in foil or freezer wrap for an extra layer of protection. Let it thaw in the fridge and use it within a few days.
Make sure not to overcook the cabbage; you want it to be tender but not soggy. When cabbage is cooked too long, it will release some chemical compounds that have a sulfur odor.
- For a vegetarian version, replace the bacon with vegetarian bacon or omit the bacon and sauté the onion in vegetable oil. Use vegetable broth or water instead of chicken broth.
- Instead of bacon, sauté the onion in 2 tablespoons of butter and then add diced leftover ham, smoked sausage, or corned beef to the cabbage about 10 minutes before the dish is ready.
- For a lighter version, use less bacon or replace it with turkey bacon.
- Give the dish extra color and nutrients by adding a cup or two of fresh chopped kale to the cabbage.
- Add peeled and chopped potatoes and/or apples to the cabbage.
- Caraway seeds complement cabbage dishes nicely; add a tablespoon or 2 of the seeds if you like.