This recipe made with sautéed cabbage, bacon, fresh thyme and white wine is delicious and makes a tasty vegetable side dish.
I’m not a huge fan of cabbage, but I know many people love it; especially during St. Patrick’s Day. When I make my yearly corned beef, I don’t like to add the cabbage directly to the pot while it’s cooking, so I prepare this Sautéed Cabbage with Bacon separately.
How do you make Sautéed Cabbage with Bacon?
For this recipe you’ll need white cabbage, bacon, thyme, butter, white wine, and chicken broth. Start by cutting the cabbage into six wedges.
Rinse them under cold water, place them in a double boiler; then steam the cabbage for approximately 10 minutes until it starts to soften.
While the cabbage is cooking, add the bacon to a nonstick skillet and render over medium high heat until it is crispy. Allow to cool slightly and break it up into small pieces.
Drain the grease from the pan and return the bacon along with the cabbage, thyme, wine, and chicken broth. Sauté for approximately 15 minutes or until most of the liquid has evaporated.
This recipe for Sautéed Cabbage with Bacon can be made in no time flat and can even be made ahead of time and reheated. ~Enjoy!
Sign up for my weekly newsletter and receive a FREE eBook!
Sautéed Cabbage with Bacon
Ingredients
- 1 head cabbage, cored and rinsed
- 4 slices bacon, diced
- 1 tablespoon butter
- 1/2 teaspoon ground thyme
- 1/2 cup white wine (or chicken broth)
- 2 tablespoons stone ground mustard
Instructions
- Cut the cabbage into six wedges and steam it in a double boiler for approximately 10 minutes until it starts to soften.
- While the cabbage is cooking, add the bacon to a nonstick skillet and render until it is crispy. Allow to cool slightly and break it up into small pieces.
- Drain the grease from the pan and return the bacon along with the cabbage, thyme, wine and mustard.
- Saute for approximately 15 minutes or until most of the liquid has evaporated.
Leave a Reply