Bacon-Braised Cabbage

March 12, 2012 in Categories: , by

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I love bacon but tend to find it too salty to eat very often (even the low sodium all natural kind).  I find myself more and more using it as a flavoring for a cruciferous vegetable (see my bacon-braised Brussels sprouts), where a little can go a long way.  This is another great way to get that bacon flavor (and yummy cabbage too!) without overloading on the salt.  Serves 4.


  • 6 oz low-sodium natural bacon (I like thick cut for this recipe)
  • ½ head green cabbage
  • 1-2 Tbsp water


1.    Cut bacon into small pieces (I like scissors for this job).  Place into a cold skillet (cast iron is great here) and then heat over medium-high heat.
2.    Brown bacon, stirring occasionally, about 7-8 minutes.
3.    Add cabbage with 1 Tbsp water.  Cook, stirring frequently until cabbage is cooked (soft but firm, about 8-10 minutes).  If cabbage starts to stick, add another Tbsp of water.


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