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.
Tangy Sautéed Cabbage and Onions with Bacon
- 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