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Crisp bacon and tender sautéed cabbage come together in this classic Southern side dish. It's savory, smoky, and ready in 30 minutes, making it the perfect partner for roasted chicken or pork chops.
Render the Bacon
Sauté Aromatics
Wilt the Cabbage
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Crisp bacon and tender sautéed cabbage come together in this classic Southern side dish. It's savory, smoky, and ready in 30 minutes, making it the perfect partner for roasted chicken or pork chops.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 155.75 calories per serving with 6.29g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Finish and Serve
Omit the bacon. Sauté the onion and cabbage in 2 tablespoons of olive oil or butter. Add 1/2 teaspoon of smoked paprika to mimic the smoky flavor.
Add one thinly sliced jalapeño along with the onion for a fresh, spicy kick, or increase the amount of red pepper flakes.
Add one cored and diced apple (like a Granny Smith or Honeycrisp) along with the cabbage for a touch of sweetness and texture.
For a more European flavor profile, add 1/2 teaspoon of caraway seeds along with the garlic. They pair beautifully with cabbage.
Cabbage is an excellent source of Vitamin K, which is crucial for blood clotting and building strong bones.
The high fiber content in cabbage supports digestive health by promoting regular bowel movements and feeding beneficial gut bacteria.
Cabbage contains powerful antioxidants, including polyphenols and sulfur compounds, which can help reduce inflammation and protect against cellular damage.
As a great source of Vitamin C, cabbage can help strengthen the immune system and protect the body against infections.
It's a mix. Cabbage itself is very healthy—low in calories and high in fiber, vitamins C and K. However, the bacon adds significant amounts of sodium and saturated fat. It can be part of a balanced diet when enjoyed in moderation.
A typical serving of this dish contains approximately 150-180 calories, depending on the thickness and fat content of the bacon used.
Yes, this recipe works well with Savoy or Napa cabbage. Keep in mind that these varieties are more tender and may cook a bit faster than standard green cabbage.
The key is to not overcrowd the pan and to avoid overcooking. Use a large skillet and cook over medium to medium-high heat. Sauté until the cabbage is just tender but still has a slight crunch.
Yes, you can. However, it's best served fresh for optimal texture. If making ahead, slightly undercook the cabbage. When reheating, do so in a skillet over medium heat until warmed through. You can also keep the crispy bacon separate and add it just before serving to maintain its crunch.