Sautéed Red Cabbage with Bacon

It would be obvious to serve this vibrant cabbage dish with pork—chops, shoulders, loin, you name it, would all be tasty. But a nice roasted fish fillet—cod or halibut—would be equally delicious and satisfying.

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  • Servings: 4 to 6

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  • 4 slices thick-cut bacon (about 4 ounces), cut into 1-inch pieces
  • 1 pound red cabbage, cored and sliced
  • 2 tablespoons apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves

How to make this recipe

  1. Cook the bacon in a large heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside. Pour off all but 2 tablespoons of the bacon fat.

  2. Add the cabbage to the hot skillet and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add the vinegar and cook until liquid has evaporated. Remove from the heat and season with salt and pepper.

  3. Transfer the cabbage to a serving dish and sprinkle the reserved bacon over it. Garnish with the parsley and serve.

Contributed By Photo © Guy Ambrosino Published September 2014

460201 recipes/sauteed-red-cabbage-with-bacon 2014-03-03T03:51:08+00:00 Kate Winslow fall|winter|christmas|thanksgiving|eastern-european|german-austrian-and-swiss|side-dishes|4|6|basic-easy|fast|gluten-free|web-exclusive|weeknight-dinner september-2014 recipes,sauteed-red-cabbage-with-bacon 460201

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