Sautéed Red Cabbage with Bacon


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

Sautéed Red Cabbage with Bacon
Photo: © Guy Ambrosino
Active Time:
10 mins
Total Time:
20 mins
4 to 6 servings


  • 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


  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 from the skillet.

  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.

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