PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4 servings
Cabbage becomes tender and sweet when pan fried with bacon and onions.
Ingredients
- 6 slices baconchopped
- 1 small onion diced
- 6 cups cabbage core removed and chopped into 1-inch pieces
- ¼ teaspoon red pepper flakes or to taste, optional
- salt and pepper to taste
Instructions
- Fry bacon over medium heat until crisp. Remove with a slotted spoon and set aside (leave the drippings in the pan).
- Add onion to bacon drippings and cook until tender.
- Stir in cabbage and cook 15-20 minutes or until tender.
- Season with chili flakes, salt, & pepper to taste. Stir in bacon and serve.
Notes
Cut cabbage into 1-inch strips about 2-inches long. Coleslaw mix can be used but is thin and will only need 8-10 minutes to cook.
Optional additions include 2 cloves of minced garlic (added with the cabbage), parmesan cheese, or a squeeze of lemon juice or apple cider vinegar.
If you’re short on time, add a few tablespoons of chicken broth to the cabbage in the pan. This will help it to steam as it cooks reducing cooking time and adding flavor!
Keep leftovers in a covered container for up to 4 days in the fridge.
Freeze portions in zippered bags for up to 4 weeks. Thaw and add some fresh cabbage and reheat in a skillet.
Nutrition Information
Calories: 175, Carbohydrates: 9g, Protein: 5g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 240mg, Potassium: 283mg, Fiber: 3g, Sugar: 4g, Vitamin A: 140IU, Vitamin C: 40.5mg, Calcium: 48mg, Iron: 0.7mg
