|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 9g||31%|
|*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.|
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.
- 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
Gather the ingredients.
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.
In a large skillet over medium heat, cook the bacon until crisp.
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.
Sauté the onion and carrot in the bacon grease until softened.
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.
Remove from heat and toss with the apple cider vinegar. Season with salt and freshly ground black pepper, to taste.
Top with the remaining crisped bacon and sprinkle with the celery seed.
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.