Bacon-Braised Cabbage

March 12, 2012 in Categories: by

Print Friendly

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.

Bacon Braised Cabbage


  • 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.


Super yummy and rediculously easy to make! I added a little blue cheese…goat cheese would have been yummy, though not sure how “Paleo” the cheese makes it.

I just made this but I added a onion whilst I was cooking the bacon and I used chicken stock instead of water was very yummy … I sereved it with a steamed chicken breast 🙂

Yum….I agree that onions and chix stock but I also like to add about a tablespoon of apple cider vinegar..just adds a little but of yummy sourness to it. —-of course in Louisiana this is called fried cabbage!!

This is by far my favorite recipe! I go through two heads of cabbage a week and eat this nearly everyday for breakfast. I even cut down the bacon amount to half. I use 6 ounces Of bacon for an entire, large head of cabbage.

Leave a Reply

Your email address will not be published. Required fields are marked *