|Nutritional Guidelines (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 no special prep, either. Just dice and cook the bacon and onions, chop 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. 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 a perfect addition to your St. Patrick's Day meal, especially when that includes corned beef.
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6 strips thick bacon
1 large onion
1 medium head cabbage, about 2 pounds
1/2 cup low sodium chicken broth, more as needed
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Gather your tools.
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, cook 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. This step will take about 4 to 5 minutes.
Coarsely chop the cabbage.
Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.
Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes.
Add more broth or water, as needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender.
Add the bacon pieces and stir. Heat through and serve.
- 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.
- 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 within a few days.
- 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.
- 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.
- Caraway seeds complement cabbage dishes nicely; add a tablespoon or two of the seeds if you like.
- 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.