Tangy Sautéed Cabbage and Onions with Bacon

I found this recipe on Closet Cooking that I thought would be perfect for a side dish to the corned beef I was making for dinner (will post tomorrow). It’s a tasty Saint Patrick’s Day side dish that is sure to please your guests. My husband loved this so much that he had three helpings with dinner and the rest of us really liked it too. I paired this cabbage dish and the corned beef  with smashed red potatoes, for a delicious and hearty meal. Thanks for the great recipe Kevin!

Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Place the onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Side Note: My bacon was very lean so I had very little bacon grease in the skillet so I added a bit of olive oil cooking spray.

Add the cabbages to the skillet and cook, stirring occasionally, for 10-12 minutes, or until softened. Add the bacon crumbles, sugar, and apple cider vinegar then season with sea salt and freshly cracked pepper, to taste; stir to combine and cook for another minute until the liquid evaporates. Taste and re-season if needed. Serve immediately. Enjoy.

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Tangy Sautéed Cabbage and Onions with Bacon

Yield: 4

Prep Time: 5 min.

Cook Time: 15-20 min.

Ingredients:

3 slices bacon, cooked and crumbled
1/2 sweet yellow onion, sliced
1/2 head of green cabbage, sliced thinly
2 tbsp apple cider vinegar
2 tsp sugar
Sea salt and freshly cracked pepper, to taste

Directions:

Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Place the onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Side Note: My bacon was very lean so I had very little bacon grease in the skillet so I added a bit of olive oil cooking spray.

Add the cabbages to the skillet and cook, stirring occasionally, for 10-12 minutes, or until softened. Add the bacon crumbles, sugar, and apple cider vinegar then season with sea salt and freshly cracked pepper, to taste; stir to combine and cook for another minute until the liquid evaporates. Taste and re-season if needed. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

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27 Responses to “Tangy Sautéed Cabbage and Onions with Bacon”

  1. 1

    Anne ~ Uni Homemaker — March 12, 2013 @ 11:58 pm

    Oooh, yummy –love cabbage! This does sound delicious with corned beef. Bacon always gets my attention.

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — March 13, 2013 @ 12:59 am

    I usually serve 1/4 head of roasted cabbage with corned beef but I definitely have to try this sautéed version! I’m sure I’ll like it better than my roasted version!

    [Reply]

  3. 3

    Carmen Rosa — March 13, 2013 @ 2:12 am

    Good morning Pam…It’s amazing how you make simple food so great. Delicious!!!

    [Reply]

  4. 4

    pam — March 13, 2013 @ 5:04 am

    One of the reasons I love March – all of the cabbage recipes!

    [Reply]

  5. 5

    Jenn — March 13, 2013 @ 5:34 am

    This is basically what my dad used to make for cabbage sandwiches when we were kids. Funny that I never liked cabbage at that time, but when my dad would make those sandwiches, I would just devour them!! Must have been all the love that went into them :) Now, I would eat cabbage like this quite often, but Chris would probably call off our wedding!!! lol

    [Reply]

  6. 6

    Georgia @ The Comfort of Cooking — March 13, 2013 @ 7:50 am

    Wow, I never knew cabbage could look so mouthwatering! Lovely recipe, Pam.

    [Reply]

  7. 7

    Diane — March 13, 2013 @ 8:32 am

    I love cabbage cooked like this, I also like it with noodles, yum yum Diane

    [Reply]

  8. 8

    Andrea@WellnessNotes — March 13, 2013 @ 9:43 am

    Bacon adds so much flavor! Sounds delicious!

    [Reply]

  9. 9

    Joanne — March 13, 2013 @ 10:08 am

    I’ve made two of kevin’s recipes this week…they are always so good! Loving this cabbage…I bet the bacon could even get the.boy to eat it!

    [Reply]

  10. 10

    Peggy Recker — March 13, 2013 @ 10:17 am

    Oh yum this sounds good. I do have some cabbage leftover and may have to make this!

    [Reply]

  11. 11

    larry — March 13, 2013 @ 12:10 pm

    Looks like a really good cabbage dish Pam. When I was a kid, my mom just boiled cabbage in water and somewhere along the line she put ketchup on it to get us kids to eat it – I still like it that way.

    [Reply]

  12. 12

    PolaM — March 13, 2013 @ 2:01 pm

    I have a head of cabbage just begging to be prepared!

    [Reply]

  13. 13

    Marjie — March 13, 2013 @ 3:51 pm

    It is perfect for St. Patty’s Day!

    [Reply]

  14. 14

    Natalie — March 13, 2013 @ 5:48 pm

    Great side dish! I would replace this for a regular coleslaw at a summer BBQ!

    [Reply]

  15. 15

    Blond Duck — March 13, 2013 @ 7:24 pm

    Perfect for St. Patty’s day!

    [Reply]

  16. 16

    Words Of Deliciousness — March 13, 2013 @ 8:37 pm

    I eat a lot of cabbage, this recipe sounds so yummy. Perfect for St Patrick’s Day.

    [Reply]

  17. 17

    Angie@Angie's Recipes — March 13, 2013 @ 10:05 pm

    Had some cabbage stir-fry last week too. Yours looks very delicious, Pam.

    [Reply]

  18. 18

    Rhonda — March 14, 2013 @ 1:00 pm

    We ate something like that growing up called Haluski that also has egg noodles, so good!

    [Reply]

  19. 19

    Tangy Sauteed Cabbage | Cooking Madly — March 18, 2013 @ 7:12 am

    [...] Tangy Sauteed Cabbage adapted from For the Love of Cooking [...]

  20. 20

    Dustin — March 18, 2013 @ 8:23 am

    This was fantastic, made it on Saturday for a bunch of friends, though I had to leave out the bacon.

    [Reply]

  21. 21

    Apricot-Mustard Glazed Corned Beef | My Best Cookbook — March 19, 2013 @ 4:04 am

    [...] the apricot glaze and felt it made this corned beef extra special. I paired beautifully with the Tangy Sautéed Cabbage with Bacon and the Smashed Red Potatoes. It was a fun and hearty early Saint Patrick’s Day meal that we [...]

  22. 22

    catalaya — April 24, 2013 @ 9:01 am

    this was a great dish…

    http://0cbb70qpooxt1u9pjipj6s1n42.hop.clickbank.net/?tid=RECIPE1

    [Reply]

  23. 23

    Rick — May 20, 2013 @ 5:08 pm

    This is a great side, I added chopped apples and it came out great.

    [Reply]

  24. 24

    Rick — May 21, 2013 @ 12:32 pm

    I added a chopped apple. It was great

    [Reply]

  25. 25

    St. Patrick’s Day Recipe Round-up — March 19, 2014 @ 3:07 pm

    [...] Tangy Sautéed Cabbage and Onions with Bacon [...]

  26. 26

    Meal Plan Friday-Fall Edition Week 2 - Intentionally Blended — November 20, 2014 @ 6:54 pm

    [...] chops (seasoned with Montreal Steak seasoning and grilled or pan fried), sautéed cabbage (I usually omit bacon and sugar), rice, honey mustard sauce (mix equal parts of mayo, honey and [...]

  27. 27

    Meal Plan Friday-Fall Edition,Week 1 - Intentionally Blended — November 21, 2014 @ 2:35 pm

    [...] stew, sauteed cabbage (minus bacon and [...]

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