Braised Cabbage with Bacon
Tender, savory cabbage slow-braised with smoky bacon, sweet onions, and a hint of tangy vinegar. This classic Southern side dish is pure comfort food and comes together in one pan for easy cleanup.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Render the Bacon
- b.Place a large Dutch oven or heavy-bottomed pot over medium heat.
- c.Add the chopped bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, about 8-10 minutes.
- d.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot for cooking.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the chopped yellow onion to the hot bacon fat in the pot.
- c.Sauté for 5-7 minutes, stirring frequently, until the onion is soft and translucent.
- d.Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3
Step 3
- a.Wilt the Cabbage
- b.Add the chopped cabbage to the pot. It may seem like a lot, but it will cook down. If necessary, add it in two batches, waiting for the first batch to wilt slightly before adding the rest.
- c.Stir well to coat the cabbage with the bacon fat and aromatics.
- d.Cook for 5-8 minutes, stirring occasionally, until the cabbage begins to soften and reduce in volume.
- 4
Step 4
- a.Braise to Tenderness
- b.Pour in the chicken broth and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- c.Sprinkle in the brown sugar (if using), salt, black pepper, and red pepper flakes.
- d.Stir everything together to combine. Bring the liquid to a gentle simmer.
- e.Reduce the heat to low, cover the pot, and let it braise for 20-25 minutes, or until the cabbage is tender to your liking. Stir once or twice during cooking.
- 5
Step 5
- a.Finish and Serve
- b.Uncover the pot and stir the cooked bacon back into the cabbage.
- c.Taste and adjust the seasoning with more salt, pepper, or a splash of vinegar if needed.
- d.Serve warm as a hearty and flavorful side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For uniform cooking, try to chop your cabbage into roughly equal 1-inch pieces.
- 2Don't skip the apple cider vinegar! Its tanginess is essential to cut through the richness of the bacon and balance the flavors.
- 3If you prefer your cabbage with a bit more liquid, you can reduce the final cooking time or add an extra splash of broth.
- 4This dish pairs wonderfully with cornbread, roasted chicken, pork chops, or smoked sausage.
- 5The flavor deepens as it sits. Leftovers are often even better the next day.
Adapt it for your goals.
Vegetarian/Vegan
Omit the bacon. Sauté the onion in 2 tablespoons of olive oil or butter. Add 1/2 teaspoon of smoked paprika along with the other seasonings to mimic the smoky flavor.
Sweet & TangySweet & Tangy
Add one cored and chopped tart apple (like Granny Smith) to the pot along with the cabbage for a touch of fruity sweetness.
Hearty MainHearty Main
Turn this side into a main course by adding 1 pound of sliced kielbasa or smoked sausage during the last 10 minutes of braising.
Different AcidityDifferent Acidity
Experiment with other vinegars. Balsamic vinegar will add a deeper, sweeter note, while white wine vinegar will provide a sharper tang.
Why this is on our healthy list.
Rich in Nutrients
Cabbage is an excellent source of Vitamin K, crucial for blood clotting and bone health, and Vitamin C, a powerful antioxidant that supports the immune system.
Supports Digestive Health
As a cruciferous vegetable, cabbage is high in insoluble fiber, which helps promote regular bowel movements and supports a healthy digestive tract.
Contains Powerful Antioxidants
Cabbage and garlic contain antioxidants like polyphenols and sulfur compounds, which can help protect the body against damage from free radicals.
Frequently asked questions
A typical serving of this dish contains approximately 150-200 calories, depending on the thickness and fat content of the bacon used.