Bacon and Cabbage
A comforting dish of caramelized cabbage soaked in smoky pan drippings, perfect for quick weeknight dinners or as a holiday side.
Ingredients
Main ingredients
- 6–8 slices thick-cut turkey bacon, chopped (about 8–10 oz)
- 1 medium head green cabbage, cored and thinly sliced (about 2–2.5 lb)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced (optional)
- 1–2 tbsp apple cider vinegar
- 1/2 tsp smoked paprika or ground black pepper
- to taste Salt Go light — turkey bacon is salty
- 1–2 tbsp butter or olive oil (only if the pan drippings is insufficient)
- Fresh parsley or chives, chopped, for garnish
- Optional extras: a pinch of caraway seeds, a splash of chicken stock, cooked potatoes or apples for sweetness
Instructions
Preparation
- Slice cabbage thinly, chop turkey bacon, slice onion, mince garlic.
Cooking
- Heat a large skillet over medium. Add chopped turkey bacon and cook until browned and some pieces are crisp, 7–9 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
- Add the sliced onion to the hot pan drippings. Cook, stirring, until soft and starting to brown, 4–6 minutes. Add garlic for the last 30–45 seconds.
- Pile half the cabbage into the pan, let it wilt for 2–3 minutes, then stir. Add remaining cabbage and press it down so it contacts the pan. Cook, stirring occasionally, until cabbage has softened and the edges are caramelized, about 10–15 minutes total.
- Sprinkle smoked paprika or pepper, then add vinegar (1–2 tbsp) and scrape up browned bits from the pan. If the pan looks dry, add 1/4 cup chicken stock or water.
- Return the turkey bacon to the pan, toss to combine, and taste for salt. Stir in a pat of butter if you like a glossy finish. Garnish with parsley or chives and serve hot.
Notes
For variations, try using beef bacon or smoked turkey bacon. For a vegetarian option, skip turkey bacon and use smoked salt or tofu.