Bacon Fried Cabbage

2012-09-19
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper. Reserve bacon drippings in skillet and add olive oil.
Cook and stir cabbage in olive oil and bacon drippings, over medium heat, until cabbage wilts, 5 to 7 minutes.
Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

Ingredients

  • 12 ounces bacon
  • 2 tablespoons olive oil
  • 1 bag prepackaged coleslaw mix (without dressing), or one head chopped cabbage

Method


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Recipe Comments

Comments (13)

  1. posted by Tiffany on September 19, 2012

    Wow…this is MY recipe. I have it on two different websites that I own, one being ‘bacon fried cabbage’ and the other being ‘fried cabbage recipe.’ They’ve been on there for years. Prepackaged coleslaw does not yield the same results as fresh cabbage, and having tried it both ways, I can assure you that it’s not the same. This is one of the single best side dishes I cook, but you’ve flubbed it up in your interpretation.

  2. posted by Ashley Leff on September 19, 2012

    I dont understand how this is paleo?

  3. posted by Brian on September 20, 2012

    what are you seeing in it that is NOT paleo? I’m all over it. YUM

  4. posted by Tanya on September 21, 2012

    My stepdad made this dish for me all the time but he cut the cabbage and did not shred it so the pieces were more square. It is so good and every ingredient is Paleo friendly.

  5. posted by someone on September 29, 2012

    This is a very good dish, and I’ve prepared it several times by now.

    Some quick comments:

    1. As already said above by the originator of the recipe – use fresh cabbage, not a prepackaged mix.

    2. I chop up the cabbage in a food processor. It’s super quick and cuts into thin slices. I think that’s better than cutting the cabbage into larger pieces.

    3. You can add about 1-2 tsp of caraway seeds while the cabbage is cooking. For extra flavor, roast the seeds on a pan (without any oil!) for 2 minutes or so, until fragrant but not burnt, and then put into the cabbage. Caraway seeds work perfectly with this dish and enhance the flavors

    4. Before serving, you can drizzle some lemon juice on it for added flavor.

    Thanks for this recipe. I only wish credit was given go the original creator of the recipe..

  6. posted by someone on September 29, 2012

    Now I realize her name is Tiffany.. :)
    Thanks Tiffany!

  7. posted by Jackie Boyd on October 7, 2012

    This is awesome! I actually grew up eating fried cabbage and bacon. My mom’s family came from Hungary and she said they had this often growing up and made it quite a bit when I was growing up also! When I decided to go paleo 2 months ago I never thought about making this till I saw it here. Fresh cabbage is the only way to go – my mom used to use a hand grater to cut the cabbage, I used my food processor and it worked great. I didn’t use the olive oil, just the bacon grease – that is the only way to go! The hardest part about making this – not eating the bacon while cooking it!

  8. posted by Lisa on December 20, 2012

    LMAO @ Tiffany for thinking this was ‘her’ recipe….please. My mother had been cooking this meal since she was 17….

    it’s not like it’s difficult to do and you’re not ‘the creator’ of it by any means….

    It’s 2 ingredients + seasoning, please don’t make this poor person feel like they need to give you credit for a dish that thousands of people have been eating for alot longer than you’ve been alive.

  9. posted by ThePinkNinja on January 2, 2013

    Tiffany definately didn’t create this. My grandmother is 77 and her mom taught her this same fried cabbage recipe when she was a teenager.

    This is a great recipe and is such a great meal or side!

  10. posted by razbery36 on January 7, 2013

    Turned out really well! Easy recipe!

  11. posted by Tcipriano on January 25, 2013

    So easy to prepare and yummy to eat. Will definitely make again..and again!

  12. posted by amy on April 6, 2013

    I second the LOL at that crazy lady so rudely saying this is “her recipe”… Especially since she highlighted that it’s different. Dumb dumb.

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