Classic stir fried cabbage and bacon, I love it! This is another classic winter dish and also a perfect side for game or a delicious piece of red meat in general. A vegetable recipe for cold winter days.
Do you like cabbage?
For this cabbage and bacon recipe I used a vibrant green colored cabbage by the name of savoy cabbage. And I think that if I have to be honest with myself, that this savoy cabbage is my favorite cabbage of all times.
Good question. I have honestly no idea. Not that I don’t like all the other cabbages that you can find in the world. Perhaps savoy cabbage just reminds me of my childhood times. My mom would cook savoy cabbage very often.
My siblings used to hate it.
But I loved it. I loved the smell in my mom’s kitchen when she would cook it. It’s a comfortable and happy memory. But there was no bacon in it, since my parents and for that reason us kids too were vegetarian.
My mom would use all the tricks in the book however to have my siblings eat their cabbage greens. And one way to do that was to add some cheesy bechamel sauce to it. Which I didn’t mind of course.
I love bechamel!
Cabbage And Bacon Side Dish
How do you like your cabbage?
Some like their cabbage a little crunchy, I like it best when it is soft and smooth. And with a good dash of pepper on it as well, please!
For this recipe I bought one huge savoy cabbage.
You have to know that it was also the smallest I could find in my supermarket. Those cabbages can be big! So half of this savoy cabbage ended up here in the recipe below.
- 1 ⅔ lbs savoy cabbage (750 ml)
- 6 oz salted bacon (180 g), diced
- 2 tbsp unsalted butter
- 1 tbsp cumin seeds
- 1 sprig fresh rosemary
- Chop the cabbage roughly into strips. Then remove any tough dark green leaves. Put the chopped cabbage in a sieve and rinse well. Let the cabbage drain for a few minutes.
Add the unsalted butter and the rosemary to a high pan. Place it over medium-high heat until the butter has melted. Then add the diced bacon. Season with a pinch of pepper.
Stir well and cook the bacon for 2 minutes. Then add the sliced savoy cabbage, the cumin seeds and a glass of water.
- Cook the cabbage over medium heat under a lid until soft. Stir regularly. Then add extra water if necessary.
- In the end, check the seasoning and add extra pepper or salt to taste if necessary. Then transfer the cabbage and bacon onto plates or scoop it in a large serving dish. Serve hot.