Cabbage and Bacon

Cabbage and Bacon

 Kristina Vanni

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
165 Calories
8g Fat
22g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 165
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 19mg 6%
Sodium 198mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 9g 31%
Protein 6g
Calcium 141mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sauteed cabbage and bacon is the perfect intersection of a crisp summer slaw with a classic side dish. Decadent, thick-cut bacon is crisped and then the flavorful bacon grease is used to saute onion and carrot. Then shredded green cabbage is pan fried to perfection in the bacon grease.

To cut the richness of the bacon, the sauteed cabbage is tossed with apple cider vinegar just before serving. Finally, as a nod to your favorite slaw, the dish is topped with celery seed for added flavor and interest.

This warm cabbage and bacon is the perfect side dish for your favorite grilled fare such as chicken breasts, bratwurst, pork chops, or steaks. It is best served warm, so any leftovers can be enjoyed later by being reheated in the microwave or on the stovetop.

Ingredients

  • 1 small head green cabbage
  • 1 (16 ounce) package thick-cut bacon, cut into strips
  • 1 cup diced onion
  • 1/2 cup diced carrot 
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon celery seed

Steps to Make It

  1. Gather the ingredients.

    Cabbage and Bacon
     Kristina Vanni
  2. Core and cut the cabbage into thin strips. Rinse the cabbage and remove the loose outermost leaves. Trim the bottom of the stem to flatten the bottom of the cabbage. Place the flat end against the cutting board and slice the cabbage in half from top to bottom. Slice each half in half again to create quarters. Remove the stem and tough core from each wedge by cutting diagonally across. Thinly slice the cabbage into strips. Measure 8 cups of shredded cabbage and set aside.

    Cabbage and Bacon
     Kristina Vanni
  3. In a large skillet over medium heat, cook the bacon until crisp.

    Cabbage and Bacon
     Kristina Vanni
  4. Remove the cooked bacon to a paper towel lined plate. Drain bacon grease into a bowl. Add 3 tablespoons of the grease back into the pan.

    Cabbage and Bacon
     Kristina Vanni
  5. Sauté the onion and carrot in the bacon grease until softened.

    Cabbage and Bacon
     Kristina Vanni
  6. Add the shredded cabbage, 3 more tablespoons of the bacon grease, and half of the cooked bacon. Fry the cabbage until it just begins to soften and brighten in color.

    If necessary, you can add the cabbage to the pan in two or three batches. It will wilt as it cooks down to create more space for the remaining cabbage.

    Cabbage and Bacon
     Kristina Vanni
  7. Remove from heat and toss with the apple cider vinegar. Season with salt and freshly ground black pepper, to taste.

    Cabbage and Bacon
    Kristina Vanni 
  8. Top with the remaining crisped bacon and sprinkle with the celery seed.

    Cabbage and Bacon
     Kristina Vanni
  9. Enjoy warm.

    If you are short on time, there are a few convenience ingredients that can cut down on prep time. A bag of pre-shredded slaw mix can be used instead of coring and cutting a whole cabbage yourself. You can even purchase pre-cooked bacon for speedy preparation. If you choose to go this route, use vegetable or olive oil in place of the reserved bacon grease.

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