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You are here: Home / Recipes / Side Dishes / Bacon-Braised Cabbage

Bacon-Braised Cabbage

March 12, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

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

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Ingredients:

  • 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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Category: Side Dishes

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