Fried Cabbage Recipe
This fried cabbage recipe is pan-roasted with crispy bacon and finished with fresh dill and butter for an unbelievably flavorful side dish.
Ingredients
- 6 strips of bacon, cut up
- ½ head cored and thinly sliced green cabbage
- 1 tablespoon unsalted butter
- 2 finely minced garlic cloves
- ½ peeled small diced shallot
- ½ cup chicken stock
- 2 tablespoons minced fresh dill
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the bacon to a large 6-quart rondeau or pan over medium heat and cook until the bacon is crisp and browned, which takes about 5 to 6 minutes while frequently stirring.
- Remove the crispy bacon lardons and set them to the side.
- Turn the heat to high and then add in the shredded cabbage and sauté for 4 to 6 minutes or until lightly browned. The cabbage should be tender but still have some crispness to it.
- Scoot the cabbage to one side of the pan and then in the other, add in the shallots, garlic, and one tablespoon of butter and cook for 2 to 3 minutes or until lightly browned and fragrant.
- Mix everything together and then deglaze with the stock and cook for 1 to 2 minutes or until it is mostly absorbed.
- Finish by stirring in the crispy bacon lardons, fresh dill, butter, salt, and pepper.
- Store or serve with an optional garnish of minced fresh dill.
Notes
Make-Ahead: This is meant to be eaten within 30 minutes of making it. You can keep it warm over very low heat covered in a pan for up to 1 hour before serving. This may cause the cabbage to soften more.
How to Store: Cover and keep the fried cabbage in the refrigerator for up to 5 days. This freezes well and is covered for up to 3 months. Thaw in the refrigerator for one day or until thawed.
How to Reheat: Add two tablespoons of oil to a large frying pan over high heat until it begins to smoke lightly. Place in the desired amount of fried cabbage and sauté for 3 to 4 minutes or until warm. Adjust the seasonings with salt and pepper and serve.
If bacon is not an option, you can fry the cabbage in neutral-flavored oil or clarified butter.
Fresh thyme would also be a good option in place of the dill.
Nutrition
Calories: 206kcalCarbohydrates: 9gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 30mgSodium: 283mgPotassium: 309mgFiber: 3gSugar: 4gVitamin A: 228IUVitamin C: 42mgCalcium: 53mgIron: 1mg