Bacon with a generous amount of onion and garlic brings the flavor of cabbage to a new level of deliciousness.

Hear me out before you turn the page; I know this may not be the best photo to look at; let’s face it, cabbage may be charmingly pretty when raw, but cooked, it is not. However, I guarantee this will be the best braised cabbage recipe you will ever need in your culinary repertoire.

Braised Cabbage with Bacon

Imagine loads of perfectly crisp bacon. Lots of garlic and onions were cooked to perfection, and slivers of cabbage were enjoying the medley with all the flavors, wilting and taking it all.

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As you may have noticed, I only eat green cabbage once a year, yes, on St. Patrick’s Day with my corned beef.

This year, I purchased more than I needed; therefore, I had fun trying something in my kitchen. Something about widening my horizons 🤩

In this Article

Why you will love this recipe

It is so flavorful – the bacon, garlic, and onion form a great base and marries well with the soft cabbage, which combines all the flavors.

There is nothing to it – this recipe will amaze you with how hands-off it is to prepare.

Affordable – as fresh produce, cabbage is one of the cheapest vegetables available at your market.

Most of the ingredients are already in your pantry – If you are like me, bacon, onions, and garlic are the staples in my pantry, and you can work magic with them while cooking.

What is cabbage

There are so many beautiful benefits to the cabbage than meets the eye.

A relative of the broccoli, Brussels sprouts, cauliflower, and kale.

It is a great source of vitamins C, K, and fiber. It is also a very nutritious vegetable. They are also known to contain chemicals that help lower inflammation.

A biennial plant is grown as an annual vegetable crop for its dense-leaved heads.

An extremely versatile vegetable, the cabbage can be thinly sliced in raw salads or sauteed with a dash of oil, butter, and garlic if you are so inclined.

Did I mention they keep well for a long time when stored properly?

When buying your green or red cabbage, please select the one that feels heavy and has tight and compact outer leaves. This indicates the freshness and moisture content within the leaves.

The deeper the color, the better.

Ingredients needed to make this braised cabbage

Green Cabbage – nicely tight outer leaves and select a reasonably large size.

Onion – I always enjoy using yellow onion. It is my choice. I found them sweeter, and to me, they caramelize better.

Bacon – Select bacon strips that are rich in meat versus fat. Smoked will work beautifully, but not necessary.

Garlic – remove any green gestation that it may have developed.

Salt and Pepper – your seasoning. I recommend using salt at the last minute and adjust to your liking. Bacon can be saltier, and you do not want to over-season it.

Braised Cabbage with Bacon ingredients

Equipment Needed

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Chef’s knife

Cutting board

Large saucepan

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Le Creuset Enameled Cast Iron Signature Oval Dutch Oven, 9.5 qt., Flame
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02/19/2024 09:20 am GMT

Cooking tips and step-by-step instructions on how to prepare your braised cabbage recipe

As you have read the recipe card, this recipe is straightforward and concise.

As with all my recipes, please gather all your ingredients before cooking.

Start with the bacon:

  • Slice the bacon to 1/2-inch thickness and place the pieces into a large saucepan over medium-high heat. Stir occasionally to ensure the pieces do not burn.
  • If your bacon meat is rich, you may want to add a tiny teaspoon of extra virgin olive oil to the saucepan. This is optional.

Meanwhile:

  • Slice the onion thinly, as well as the garlic.
  • Quarter, core, and thinly slice the cabbage.

Once the bacon is ready:

  • Add your onion and garlic and stir occasionally until golden. Lower the heat if you feel they are getting to burn and not become translucent first.
  • Add the cabbage, season with salt and pepper, and turn it while it cooks to allow it to wilt properly.
  • Reduce the heat and cook covered, stirring occasionally and using the braising liquid to keep the cabbage moist.

As this dish cooks, the flavors intensify; please taste once more and season accordingly.

The bacon tends to get saltier as it cooks. However, the cabbage and onion become sweeter as they slowly caramelize.

braised cabbage with bacon fully cooked

Pro Tip

  • Slicing thinly a large cabbage can be a task. If you quarter it and create wedges of cabbage, it will be more straightforward to core it and cut it thinly, too, as your hand can get a good hold of the wedge.
  • If your cabbage is becoming dry toward the end of cooking, add a small amount of water to assist with the cooking and keep it moist.

What dishes you can enjoy this cabbage and bacon with

The recipe has such bold flavor that I like to pair it with Chicken Spatchcocked or Roasted Chicken as a side dish. You can start cooking your cabbage after placing the chicken in the oven; timing-wise, they both will be ready simultaneously.

Friends buffet style dinner, serve them alongside Crunchy Fried Shrimp.

Last but not least, Pork Marbella is another combination.

Storing and reheating

Store any leftovers in an air-tight glass container in the refrigerator for up to three days.

Once ready to enjoy them again, bring them back to room temperature first, then put them in a skillet large enough to hold them, add a couple of tablespoons of water, and reheat over medium-low heat, stirring so as not to burn them.

You can freeze them for about two to three months.

Frequently Asked Questions

Is cabbage a lettuce?

Although they may look like, those two vegetables have significant differences. Not only are lettuce and cabbage entirely different vegetables, but they also have nutritional differences, flavors, textures, and uses in the kitchen.

Can you eat cabbage raw?

Yes, it can be eaten raw or cooked and added to an array of dishes such as soups, salads, stews, and slaws. Quite the versatile vegetable, it can also be fermented and made into sauerkraut. Not only is it versatile, but it is also very affordable.

How many types of cabbage are there?

While the most popular at the grocery store is the classic greenhead, there are around over 400 different varieties of cabbage. From vibrant red to crinkly savoys to kimchi-ready Napa cabbage to conehead shapes. Various shapes, colors, and textures.

Which cabbage is the sweetest?

Savoy cabbage has a delightful and mild flavor, with tender leaves—best of the European cabbages for eating raw in salads or as a wrap.

Braised Cabbage with Bacon

If you enjoy this braised cabbage with bacon recipe, you may want to try my other recipes.

Corned Beef with Horseradish Cream Sauce

Chicken with Braised Peas and Onion

Linguine Pasta, Radicchio and Pecorino Romano

Braised Pork Chops

Braised Cabbage With Bacon

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Braised Cabbage with Bacon
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 people
Imagine loads of perfectly crisp bacon. Lots of garlic and onions were cooked to perfection, and slivers of cabbage were enjoying the medley with all the flavors, wilting and taking it all.

Ingredients 

  • 1 green cabbage, large, cored and sliced into ½-inch thick
  • ½ pound bacon, cut into ½- inch thick
  • 1 large onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • salt and pepper

Instructions

  • Heat the bacon in a large sauce over medium-high heat and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, 7 to 8 minutes.
  • Add garlic and onion and cook, stirring occasionally, until golden, around 5 to 7 minutes.
  • Add cabbage, salt, and pepper and cook until slightly wilted, 5 minutes.
  • Reduce the heat to medium-low and cook covered for about 35 to 45 minutes, stirring occasionally until the cabbage is tender. Add a couple of tablespoons of water if it becomes dry.
  • Adjust taste and season with salt and pepper if need be.

Notes

Pro Tips

    • Slicing thinly a large cabbage can be a task. If you quarter it and create wedges of cabbage, it will be more straightforward to core it and cut it thinly, too, as your hand can get a good hold of the wedge.
    • If your cabbage is becoming dry toward the end of cooking, add a small amount of water to assist with the cooking and keep it moist.

Nutrition

Calories: 207kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 279mg | Potassium: 371mg | Fiber: 4g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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