Fried Cabbage with Bacon
User Reviews
5.0
3 reviews
Excellent
Fried Cabbage with Bacon
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Fried Cabbage with Bacon is one of the best ways to make a flavorful and low-carb recipe. To prepare this side dish, simply pan-fry sliced cabbage with cooked bacon, onion, and garlic.
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Ingredients
- 4 ounces Bacon about 5 thick-cut strips
- 1 small sweet onion finely diced
- 2 cloves garlic finely minced
- 2 tablespoons butter salted
- 1 head green cabbage roughly 2 ½ to 3 lbs.
- ¾-1 teaspoon salt to taste
- ¼ teaspoon black pepper
Instructions
- Remove the stem end of the cabbage. Place it cut-side down on a cutting board and cut in half and then again into quarters. Locate the core in the middle of each quarter and cut at an angle to remove it. Thinly slice the cabbage quarters to get pieces that are roughly ¼ inch thick and 3 inches long.
- Cut the bacon into small, bite-sized pieces. If using thick-cut strips, cut the bacon down the middle length-wise and then again into pieces.
- Add bacon pieces to a large stainless-steel skillet over medium heat. Cook for 7-8 minutes, stirring occasionally, or until the bacon is cooked through and crispy.
- Using a slotted spoon, remove the bacon pieces and let drain on a paper towel-lined plate.
- Add the onion to the reserved bacon grease in the skillet and saute for 2-3 minutes over medium heat, or until tender and translucent. Add the garlic during the last 30 seconds and cook until fragrant.
- Add the butter and half of the shredded cabbage to the skillet. Toss to combine the cabbage with the onions and garlic. After about 2-3 minutes add in the remaining half of cabbage along with the salt and black pepper. Stir everything together until it’s well combined. Continue cooking the cabbage for another 10-12 minutes, stirring occasionally. If you’d like to caramelize the cabbage slightly, turn up the heat to medium-high during the last few minutes of cooking.
- Once the cabbage is tender, toss back in the bacon to warm it up. Serve immediately with additional salt and black pepper, if desired, and enjoy!
Notes
- Cabbage: Slice the cabbage into strips that are similar in thickness, so it all cooks up at the same rate.
- Bacon: Avoid thin-sliced bacon which can get too crispy when cooking.
- Prep-Ahead: You can cut the cabbage up to 2 days ahead of time, simply store it in the fridge. You can also cook the bacon and save the grease.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: While you can freeze this dish, the texture will be slightly different after thawing. You can freeze leftovers for up to 3-4 months.
- Reheating: Add leftovers to a large skillet over medium heat and cook for 2-3 minutes, or until heated through.
Nutrition Information
Show Details
Calories
161kcal
(8%)
Carbohydrates
11g
(4%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
424mg
(18%)
Potassium
329mg
(9%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
280IU
(6%)
Vitamin C
57mg
(63%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 424mg | 18% |
| Potassium | 329mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 57mg | 63% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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