Braised Cabbage with Bacon
Tender ribbons of cabbage slowly braised until silky and sweet, punctuated with smoky, crispy bits of bacon. A humble side dish that transforms simple ingredients into something deeply comforting, ready in about 40 minutes with mostly hands-off cooking.
For 4 servings
- fry · ~8 min
Render the bacon until crispy.
1.Place chopped bacon in a cold large skillet or Dutch oven.2.Set over medium heat and cook, stirring occasionally, until bacon is crisp and fat is fully rendered (6-8 min).3.Transfer bacon to a paper towel-lined plate with a slotted spoon, leaving rendered fat in the pan.TIPStarting in a cold pan lets the fat render slowly without burning the meat. - saute · ~8 min
Sauté the onion in bacon fat.
1.Add sliced onion to the hot bacon fat in the skillet.2.Cook over medium heat, stirring occasionally, until softened and lightly golden at the edges (5-7 min).3.Add minced garlic and stir until fragrant (30 sec).TIPDon't rush this step — the onions pick up all the smoky fond from the bacon. - simmer · ~20 min
Braise the cabbage until tender.
1.Add sliced cabbage to the skillet in handfuls, letting each batch wilt slightly before adding more.2.Pour in water, stir well, and season with a pinch of salt and black pepper.3.Cover with a lid, reduce heat to low, and let the cabbage braise gently for 18-20 minutes, stirring once halfway through.4.Cabbage is done when it is silky, tender, and has absorbed most of the liquid.TIPIf the pan looks dry before the cabbage is tender, add a splash more water. The goal is soft, not wet. - mix · ~1 min
Finish with butter and reserved bacon.
1.Remove the lid and increase heat to medium-high for 1 minute to evaporate any excess liquid.2.Turn off the heat. Add butter and the reserved crispy bacon, folding everything together until the butter melts and coats the cabbage. - serve
Taste, adjust seasoning, and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the cabbage as uniformly as possible for even cooking and a pleasant texture.
- 2Don't skip rendering the bacon slowly from a cold pan — this yields the most fat and the crispiest bits.
- 3Add the cabbage in batches, letting each handful wilt before adding more, to fit it all in the pan.
- 4For deeper flavor, let the cabbage brown slightly before adding the water in step 3.
- 5Leftovers keep well for 3 days in the fridge and taste even better the next day.
- 6If the braised cabbage seems watery at the end, remove the lid and cook on high for 1-2 minutes.
Adapt it for your goals.
Smoky Spiced
Add 1/2 teaspoon of smoked paprika and a pinch of red pepper flakes along with the garlic for a smoky, gently spicy kick.
Apple & BaconApple & Bacon
Stir in one peeled, diced apple with the onion for a sweet-tart counterpoint that complements the cabbage and bacon beautifully.
Vinegar BrightVinegar Bright
Finish the dish with a tablespoon of apple cider vinegar or sherry vinegar stirred in with the butter for a bright, tangy lift.
VeganVegan
Replace bacon with 2 tablespoons of olive oil and skip the butter, using a splash of tamari or smoked salt for umami depth.
Why this is on our healthy list.
Rich in Fiber
Cabbage is an excellent source of dietary fiber, supporting healthy digestion and promoting a feeling of fullness.
Source of Vitamin C
Cabbage provides a substantial amount of vitamin C, an antioxidant that supports immune function and skin health.
Low in Calories
This side dish is naturally low in calories per serving, making it a great addition to balanced meals without adding bulk.
Frequently asked questions
Yes, but red cabbage will take a few minutes longer to become tender and will tint the dish purple.
