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.
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.
Stacey says
Amazing!
Laura says
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.
Laura Paris says
Okay, it doesn’t say to chop the cabbage, or peel the leaves….or shred. What is the best thing to do with the cabbage? I doubt it goes in as a 1/2 cabbage, right?
Kay says
I’m wondering the same thing. From the looks of the pic I think it’s chopped
Barbara says
yes, you chop the cabbage. I probably chopped mine into one or two inch squares roughly.
kate says
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 🙂
Bridget says
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!!
Barbara says
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.
Ginger says
Sounds tasty but this is not braise. Braising is cooking in an oven or covered on stove top at a low and slow rate. Braising also infers that the food is being cooked covered 1/2-2/3 with liquid. At the end, the cooking liquid is reduced to make a sauce/gravy