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 time of year. So when I make my yearly corned beef, I don’t like to add it to the pot while it’s cooking (see post for Mustard & Beer Corned Beef). Instead, I experimented with this version of Sautéed Cabbage with Bacon a few years ago and my guests LOVED it!
This recipe made with cabbage, bacon, fresh thyme and white wine can be made in no time flat and can even be made ahead of time and reheated. ~Enjoy!
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Sauteed Cabbage with Bacon
Course: Side Dish
- 1 Head Cabbage, cored and rinsed
- 4 Slices Reduced Sodium Bacon, chopped
- 1 tbsp . Butter
- 1 tsp . Fresh Thyme
- 1/4 c . White Wine
- 1/4 c . Fat Free Chicken Broth
- 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 saute pan 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 chicken broth.
- Saute for approximately 15 minutes or until most of the liquid has evaporated.