It was a cold day. We were spoiled by a few warm days this winter, but that came to an abrupt end. That meant I needed a big ole bowl of comfort food to warm me up. This bacon-smothered cabbage hit the spot.
Great as a side, but also fantastic as a main dish by simply adding a little sliced smoked sausage. A little sweet, a little heat and a bit of smokiness made this the perfect dish on a cold day.
I like my bacon-smothered cabbage to be almost completely tender, but still have just a bit of crunch to it. After about 5 minutes of cooking I start sampling for my preferred doneness and continue testing every minute or so.
I also prefer green cabbage, but purple cabbage (or even better, use one half of a head of green cabbage and a half head of purple!) would work just as well.
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my stuffed cabbage soup.
- 1 head green cabbage core removed, cut into bite-sized pieces
- 5 slices bacon chopped
- 1 large sweet onion chopped
- ¼ cup white wine vinegar
- kosher salt to taste
- freshly ground black pepper
- Hot sauce to taste
- Lightly brown the bacon in a large Dutch oven. Remove to a paper towel-lined plate. Remove all but 2 tablespoons of the oil left in the pot.
- Add the onion and saute for 5 minutes or until just soft.
- Add the cabbage. Stir and saute for 3 more minutes.
- Stir in the vinegar. Cover, reduce heat to medium low, and cook until tender, about 10 minutes.
- Stir in the bacon, salt, pepper and hot sauce to taste. Serve.
Nutritional values are approximate.