Fried Cabbage Recipe
User Reviews
5
Fried Cabbage Recipe
Description
This recipe starts by rendering bacon in a large pan until crisp, which provides flavorful fat for cooking. After removing bacon, shredded cabbage is added and sautéed on high heat until lightly browned but still retains some crispness. On the side, shallots, garlic, and butter are cooked until fragrant, then combined with the cabbage.
Chicken stock is poured in to deglaze the pan and create a slight glaze that coats the cabbage. After absorption of the stock, the crispy bacon and fresh dill are stirred in along with additional butter, salt, and pepper to finish the flavors.
This preparation yields a savory, smoky cabbage dish with a balance of textures: tender but slightly crisp cabbage, soft aromatic vegetables, and crunchy bacon bits. It pairs well with meats or can be served as a warming vegetable side.
The dish is best eaten soon after cooking but can be stored refrigerated or frozen, with reheating done by sautéing to maintain texture. If bacon is not used, neutral oil or clarified butter can be substituted, and fresh thyme may replace dill for a different herb note.
Ingredients
- 6 Bacon cut up, strips
- ½ green cabbage head cored and thinly sliced
- 1 tablespoon butter unsalted
- 2 garlic finely minced
- ½ shallot peeled small diced
- ½ cup chicken stock
- 2 tablespoons dill minced fresh
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the bacon to a large 6-quart rondeau or pan over medium heat and cook until the bacon is crisp and browned, which takes about 5 to 6 minutes while frequently stirring.
- Remove the crispy bacon lardons and set them to the side.
- Turn the heat to high and then add in the shredded cabbage and sauté for 4 to 6 minutes or until lightly browned. The cabbage should be tender but still have some crispness to it.
- Scoot the cabbage to one side of the pan and then in the other, add in the shallots, garlic, and one tablespoon of butter and cook for 2 to 3 minutes or until lightly browned and fragrant.
- Mix everything together and then deglaze with the stock and cook for 1 to 2 minutes or until it is mostly absorbed.
- Finish by stirring in the crispy bacon lardons, fresh dill, butter, salt, and pepper.
- Store or serve with an optional garnish of minced fresh dill.
Notes
- Best served within 30 minutes but can be kept warm over very low heat for up to 1 hour, noting potential softening of cabbage.
- Store covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw in refrigerator before reheating.
- Reheat in a hot pan with oil to restore texture and adjust seasonings as needed.
- If avoiding bacon, use neutral oil or clarified butter instead.
- Fresh thyme may be used as an alternative to dill for different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 283mg | 12% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 42mg | 47% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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