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Home » Vegetables » Bacon Braised Cabbage

Bacon Braised Cabbage

Last Updated on February 16, 2023. Originally Posted on March 8, 2023 By Laura Franco / Leave a Comment

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Tender cabbage greens with crispy pieces of bacon. This vegetable side dish is perfect with pork, chicken, corned beef, or fish.  via @krazykitchenmomTender cabbage greens with crispy pieces of bacon. This vegetable side dish is perfect with pork, chicken, corned beef, or fish.  via @krazykitchenmom

Tender cabbage greens with crispy pieces of bacon. This vegetable side dish is perfect with pork, chicken, corned beef, or fish.

large bowl of cabbage and bacon cooked

Why We Love This Recipe

This is my daughter-in-law’s recipe. It’s easiest enough for a quick weeknight side dish but tasty enough to serve guests.

The recipe packs a lot of warming savory flavors with just a few simple ingredients. We are now making this year-round; both inside in the winter and outside on the grill in the summer.

Simple Ingredients

head of green cabbage and a pound of bacon on a cookie sheet
  • 1 head of green cabbage
  • ½ lbs. bacon
  • 1 teaspoon dried Italian seasoning
  • 1 tbsp minced garlic
  • salt and pepper to taste

Let’s Make Bacon Braised Cabbage

  1. Dice or slice the cabbage.
  2. Cut bacon into bite-sized pieces.
bacon being slice with a scissors on a cutting board
  1. Heat a heavy skillet on medium-high on the stovetop or grill.
  2. Add bacon and cook until crispy.
  3. Remove bacon and set it aside; turn skillet heat to medium.
  4. Remove and discard all but 2 tablespoons of the bacon grease.
  5. Add the cabbage to the skillet and cook for 2-3 minutes.
  6. Add the bacon back to the skillet with the cabbage and cook until the cabbage wilts.
  7. Add minced and Italian seasoning and cook for another 2-3 minutes.
  8. Add salt and pepper to taste.
4 photos showing how to make bacon braised cabbage

Krazy Kitchen Mom Tips

  • I recommend using a head of cabbage rather than presliced. The presliced is shredded thin and will wilt quickly in this recipe. The desired texture is larger chunks or ribbons of cabbage.
  • I recommend cutting bacon with large kitchen shears. It makes cleaner cuts and equal-sized pieces.
  • Buy bacon when it’s on sale and store it in the refrigerator. I like to separate the bacon in half and wrap the halves separately and store them in zip-top bags. Then I pull out the needed amount for the recipe.
  • My favorite way to remove bacon grease is to ball 2 paper towels and clamp them with kitchen tongs. Then wipe the grease with the clamped paper towels until they soak up the amount you want to discard. Set the tongs in the sink and let the greased paper towels cool a bite before discarding the paper towel.
skillet of bacon and cabbage on a bbq gas grill

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large bowl of cabbage and bacon cooked

Bacon Braised Caggage

Tender cabbage greens with crispy pieces of bacon. This vegetable side dish is perfect with pork, chicken, corned beef, or fish.
Print Pin Rate
Course: Sides, Vegetable/side dish
Cuisine: Amercian
Keyword: roasting vegetables, St. Paddy’s day, st. patty’s day food
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Laura Franco

Ingredients 

  • 1 head green cabbage
  • 1/2 lbs. bacon
  • 1 teaspoond dried Italian seasoning
  • 1 tbsp minced garlic
  • salt and pepper to taste

Instructions

  • Dice or slice the cabbage.
  • Cut bacon into bite-sized pieces.
  • Heat a heavy skillet on medium-high on the stovetop or grill.
  • Add bacon and cook until crispy.
  • Remove bacon and set it aside; turn skillet heat to medium.
  • Remove and discard all but 2 tablespoons of the bacon grease.
  • Add the cabbage to the skillet and cook for 2-3 minutes.
  • Add the bacon back to the skillet with the cabbage and cook until the cabbage wilts.
  • Add minced and Italian seasoning and cook for another 2-3 minutes.
  • Add salt and pepper to taste.

Notes

Krazy Kitchen Mom Tips
  • I recommend using a head of cabbage rather than presliced. The presliced is shredded thin and will wilt quickly in this recipe. The desired texture is larger chunks or ribbons of cabbage.
  • I recommend cutting bacon with large kitchen shears. It makes cleaner cuts and equal-sized pieces.
  • Buy bacon when it’s on sale and store it in the refrigerator. I like to separate the bacon in half and wrap the halves separately and store them in zip-top bags. Then I pull out the needed amount for the recipe.
  • My favorite way to remove bacon grease is to ball 2 paper towels and clamp them with kitchen tongs. Then wipe the grease with the clamped paper towels until they soak up the amount you want to discard. Set the tongs in the sink and let the greased paper towels cool a bite before discarding the paper towel.
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Last Updated: February 16, 2023

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