Thursday, November 8, 2012

Sauteed Cabbage with Bacon

This sautéed cabbage with bacon is an easy and delicious side dish.  You can serve it on a weeknight or even for Thanksgiving.  I have always been a fan of cabbage because it is slightly sweet, tender and crisp when sautéed.  The bacon gives a great smoky and savory flavor.   Sautéed cabbage is also a versatile dish; you can easily make this vegetarian by omitting the bacon and using vegetable stock instead of chicken stock, also using olive oil instead of the bacon grease and butter.  Overall, this sautéed cabbage with bacon makes a wonderful side dish.  Enjoy!

Sautéed Cabbage with Bacon

5 slices of bacon
1 head of cabbage, sliced thin
1 small onion, diced
1/3 cup chicken stock, low sodium
1 tablespoon butter
salt and pepper to taste


Cut cabbage in half.  Place cut side down and slice cabbage into thing slices around the core.  Discard the core.

In a large sauté pan, over medium heat, fry bacon slices until crisp.  Remove bacon and place on paper towels to drain fat.  Allow to cool enough to crumble and set aside.

Reserve 1 tablespoon bacon grease in pan.  Add onions, cabbage, and butter.  

Sauté for about 5 to 7 minutes, stirring occasionally, until cabbage and onions are slightly tender.

Stir in 1/3 cup chicken stock.  Cover pan and cook for 5 to 7 minutes.  Stir about halfway through cooking time.  Cabbage and onions will be tender and lightly browned. 

Season with salt and pepper.  Top with crumbled bacon.

Serves 4 to 6.