Friday, May 20, 2016

Carol's Cabbage with Bacon, Onion, and Apple

This was one of those recipes that came about because Larry bought a small, half-cabbage at the market with no thought of what we might do with it. So I came up with this:

Nutrition facts for 6 servings


3 slices bacon, chopped
1/2 cup chopped onion
1 apple, unpeeled, chopped (see Note)
1/2 small or medium cabbage, shredded
1/4 to 1/2 cup water
Salt to taste (optional)

CC Palate Note:

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In a large skillet over medium-high heat, fry the bacon until it exudes enough fat to sauté the onion and apple, 3 to 5 minutes. Reduce heat to medium. Add the onion and apple and sauté until the onion is almost transparent but not browned, about 5 minutes.

Add cabbage to skillet and mix well. Pour in 1/4 cup water. Cover and cook over medium-low heat until cabbage has wilted but is still tender-crisp, 8 to 10 minutes. Check occasionally and add another 1/4 cup water if pan is dry. Season with salt to taste.


I used a Jonathan apple, because that's what we had. I think a sweet apple like a Jonathan or a Gala or even a Delicious sets off the flavors of the cabbage and bacon really well. I wouldn't use a Granny Smith, for example--too tart--but that's just my taste. Besides, a red apple looks better against the cabbage.

1 comment:

  1. this is the best recipe. I think I've made it a good 10-12 times! Thanks!