17 Delicious Cabbage Recipes with Bacon Savory

Let’s face it, cabbage and bacon are a match made in culinary heaven, offering a perfect blend of crunch, flavor, and comfort. Whether you’re in the mood for a quick weeknight dinner or a hearty seasonal dish, these 17 delicious recipes will transform simple ingredients into unforgettable meals. Dive into our roundup and discover how this dynamic duo can elevate your cooking game!

Braised Cabbage with Bacon and Apples

Absolutely nothing brings comfort like the sweet and savory harmony of braised cabbage, especially when it’s paired with the smoky depth of bacon and the subtle sweetness of apples. This dish is a testament to how simple ingredients can transform into something extraordinary with just a bit of patience and care.

Ingredients

• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 medium head green cabbage, cored and sliced into 1-inch strips
• 2 large apples, peeled, cored, and cut into 1/2-inch wedges
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken stock, preferably homemade
• 2 tbsp apple cider vinegar
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the sliced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Layer the cabbage strips and apple wedges over the onions. Pour in the chicken stock and apple cider vinegar, then dot with butter. Sprinkle with kosher salt and black pepper.
4. Cover the pot and reduce heat to low. Braise for 45 minutes, stirring occasionally, until the cabbage is tender and the apples are soft.
5. Return the cooked bacon to the pot, stirring gently to combine. Taste and adjust seasoning if necessary before serving.

Perfectly braised, the cabbage becomes meltingly tender, while the apples add a delightful contrast in texture. Serve this dish alongside roasted pork loin or over a bed of creamy mashed potatoes for a comforting meal that’s sure to impress.

Cabbage and Bacon Stir Fry

This simple yet flavorful Cabbage and Bacon Stir Fry is a perfect weeknight dinner that comes together in minutes. The combination of crispy bacon and tender cabbage creates a dish that’s both satisfying and easy to make.

Ingredients

• 6 slices of thick-cut bacon, chopped into 1-inch pieces
• 1 medium head of green cabbage, thinly sliced
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt

Instructions

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy and the fat has rendered, about 5-7 minutes. Tip: Stir occasionally to ensure even cooking.
2. Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the bacon fat in the skillet.
3. Add the olive oil to the skillet with the bacon fat and increase the heat to medium-high. Tip: The combination of oils will add depth to the dish.
4. Add the thinly sliced cabbage to the skillet and season with sea salt and black pepper. Stir fry for 5-7 minutes, or until the cabbage is tender but still crisp. Tip: For extra flavor, you can add a splash of apple cider vinegar during the last minute of cooking.
5. Return the crispy bacon to the skillet and toss with the cabbage until well combined. Cook for an additional 1-2 minutes to warm the bacon through.

Lively and full of texture, this stir fry pairs wonderfully with a side of steamed rice or can be enjoyed on its own. The smoky bacon complements the sweetness of the cabbage, making every bite a delightful experience.

Slow Cooker Cabbage with Bacon

Amidst the hustle of daily life, there’s nothing quite like coming home to a meal that’s been simmering to perfection all day. This Slow Cooker Cabbage with Bacon recipe is a testament to the magic of slow cooking, transforming simple ingredients into a dish that’s both comforting and flavorful.

Ingredients

• 6 slices of thick-cut, smoky bacon, chopped
• 1 large head of green cabbage, cored and roughly chopped
• 1 medium yellow onion, thinly sliced
• 2 cloves of garlic, minced
• 1 cup of low-sodium chicken broth
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of caraway seeds
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of sea salt

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the sliced onion to the skillet with the bacon drippings. Cook over medium heat until the onion is translucent, about 3-4 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Transfer the onion and garlic mixture to the slow cooker. Add the chopped cabbage, chicken broth, apple cider vinegar, caraway seeds, black pepper, and sea salt. Stir to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the cabbage is tender.
6. Before serving, stir in the cooked bacon. Tip: For an extra layer of flavor, reserve a tablespoon of bacon to sprinkle on top as a garnish.
7. Serve warm. Tip: This dish pairs beautifully with a dollop of sour cream or a side of crusty bread for dipping. Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Out of the slow cooker comes a dish where the cabbage is melt-in-your-mouth tender, infused with the smoky richness of bacon and the subtle tang of apple cider vinegar. Serve it as a hearty side or elevate it to a main course with a poached egg on top for a satisfying meal.

Cabbage Bacon and Potato Soup

Begin by gathering your ingredients for a comforting bowl of Cabbage Bacon and Potato Soup, a hearty dish that combines simple ingredients into a flavorful meal.

Ingredients

• 6 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 1 medium head of green cabbage, cored and chopped into bite-sized pieces
• 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups of low-sodium chicken stock
• 1 cup of heavy cream
• 2 tablespoons of unsalted butter
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of crushed red pepper flakes
• 2 tablespoons of fresh parsley, finely chopped

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the diced onion to the bacon fat and cook until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the chopped cabbage and diced potatoes, coating them in the onion and garlic mixture. Cook for 5 minutes to slightly soften the vegetables.
5. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender. Tip: Test a potato piece with a fork for doneness.
6. Once the potatoes are tender, stir in the heavy cream, butter, salt, black pepper, and red pepper flakes. Simmer uncovered for an additional 5 minutes to thicken the soup slightly.
7. Return the crispy bacon to the pot, reserving a small amount for garnish. Stir to combine.
8. Remove from heat and let the soup sit for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Kindly note the soup’s creamy texture and the smoky flavor from the bacon, which pairs wonderfully with the sweetness of the cabbage. Serve with a sprinkle of fresh parsley and reserved bacon on top for an extra crunch.

Fried Cabbage with Bacon and Onions

This comforting dish combines the sweetness of caramelized onions with the smoky richness of bacon, all tossed with tender cabbage for a side that’s both hearty and flavorful. Perfect for those who appreciate the simplicity of ingredients that speak for themselves.

Ingredients

• 6 slices thick-cut bacon, chopped into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 1 medium head green cabbage, cored and sliced into 1/2-inch strips
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup water

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the thinly sliced onion to the skillet with the bacon drippings. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes.
3. Melt the unsalted butter in the skillet with the onions. Add the sliced cabbage, kosher salt, and freshly ground black pepper, tossing to coat evenly.
4. Pour in the water, then cover the skillet. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, until the cabbage is tender.
5. Remove the lid and increase the heat to medium-high. Cook for an additional 2-3 minutes to evaporate any remaining liquid and lightly brown the cabbage.
6. Return the crispy bacon to the skillet, tossing to combine with the cabbage and onions. Cook for 1 minute more to reheat the bacon.

Once cooked, the cabbage should be tender with a slight crunch, enveloped in the savory flavors of bacon and sweet onions. Serve this dish alongside grilled meats or fold it into warm tortillas for a quick and satisfying wrap.

Bacon Wrapped Cabbage Rolls

For those looking to elevate their dinner game with a dish that combines comfort and sophistication, bacon-wrapped cabbage rolls are a must-try. This recipe transforms simple ingredients into a flavorful, hearty meal that’s perfect for any occasion.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 pound of ground pork, preferably with a good fat ratio for juiciness
• 1/2 cup of cooked white rice, fluffy and slightly cooled
• 1 small onion, finely diced for a subtle sweetness
• 2 cloves of garlic, minced to release their aromatic flavor
• 1 teaspoon of smoked paprika, for a deep, smoky undertone
• 1/2 teaspoon of salt, to enhance all the flavors
• 1/4 teaspoon of freshly ground black pepper, for a slight heat
• 8 slices of thick-cut bacon, for wrapping and adding a crispy texture
• 1 tablespoon of olive oil, for sautéing
• 1 cup of chicken stock, to keep the rolls moist during baking

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and boil the whole head for 3 minutes. Remove and let cool until you can handle the leaves. Tip: This softens the leaves for easy rolling.
3. In a skillet over medium heat, warm the olive oil. Sauté the onion and garlic until translucent, about 5 minutes, to build a flavor base.
4. In a large bowl, combine the ground pork, cooked rice, sautéed onion and garlic, smoked paprika, salt, and black pepper. Mix gently but thoroughly. Tip: Overmixing can make the filling tough.
5. Peel off 8 large cabbage leaves. Place a portion of the pork mixture in the center of each leaf, then fold the sides over the filling and roll up tightly.
6. Wrap each cabbage roll with a slice of bacon, securing it with a toothpick if necessary. Tip: The bacon adds flavor and keeps the roll together.
7. Place the rolls seam-side down in a baking dish. Pour the chicken stock around the rolls to keep them moist.
8. Bake for 45 minutes, or until the bacon is crispy and the internal temperature of the pork reaches 160°F (71°C).

Here’s how these bacon-wrapped cabbage rolls turn out: the cabbage becomes tender, almost melting in your mouth, while the bacon provides a satisfying crunch. The filling is juicy and flavorful, with the smoked paprika adding a warm, smoky note. Serve these rolls atop a bed of mashed potatoes for a comforting meal that’s sure to impress.

Cabbage and Bacon Pasta

Here’s a simple yet flavorful dish that combines the hearty texture of cabbage with the smoky richness of bacon, all tossed with al dente pasta for a comforting meal. Perfect for a weeknight dinner, this recipe is straightforward and satisfying.

Ingredients

• 8 oz thick-cut bacon, chopped into 1-inch pieces
• 1 medium head green cabbage, cored and thinly sliced
• 12 oz dried pasta (like fusilli or penne)
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. While the water heats, cook the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
3. Add the thinly sliced cabbage to the skillet with the bacon drippings. Cook over medium heat, stirring occasionally, until the cabbage is tender and slightly caramelized, about 10 minutes.
4. Meanwhile, cook the pasta according to package instructions until al dente, usually about 10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
5. Add the minced garlic to the cabbage in the skillet and cook for 1 minute until fragrant.
6. Toss the drained pasta with the cabbage mixture, crispy bacon, olive oil, black pepper, and half of the Parmesan cheese. If the mixture seems dry, add the reserved pasta water a little at a time until desired consistency is reached.
7. Serve hot, sprinkled with the remaining Parmesan cheese.

With its crispy bacon bits mingling with sweet, caramelized cabbage and perfectly cooked pasta, this dish offers a delightful contrast of textures and flavors. Try serving it with a side of crusty bread to soak up any remaining sauce.

Grilled Cabbage with Bacon Butter

Preparing a dish that combines the smoky depth of grilled cabbage with the indulgent richness of bacon butter is simpler than you might think. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1 medium head of green cabbage, firm and fresh
• 4 slices of thick-cut bacon, smoky and high-quality
• 1/2 cup unsalted butter, softened to room temperature
• 1 tbsp fresh thyme leaves, aromatic and finely chopped
• 1 tsp garlic powder, for a subtle kick
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Cut the cabbage into 8 even wedges, keeping the core intact to hold the wedges together during grilling.
3. In a skillet over medium heat, cook the bacon until crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain, then finely chop.
4. In a small bowl, combine the softened butter, chopped bacon, thyme, garlic powder, sea salt, and black pepper. Mix until all ingredients are evenly incorporated.
5. Brush each cabbage wedge lightly with the bacon butter mixture, reserving half for serving.
6. Place the cabbage wedges on the grill. Cook for 5 minutes on each side, or until grill marks appear and the cabbage is tender.
7. Remove the cabbage from the grill and immediately brush with the remaining bacon butter mixture.
8. Serve hot, garnished with additional thyme if desired.

The grilled cabbage emerges with a delightful char and tenderness, perfectly complemented by the creamy, smoky bacon butter. For an extra touch, drizzle with a balsamic reduction or serve alongside grilled meats for a complete meal.

Cabbage Bacon and Egg Skillet

Great for a hearty breakfast or a simple dinner, this Cabbage Bacon and Egg Skillet combines crispy, smoky bacon with tender cabbage and perfectly cooked eggs for a dish that’s as satisfying as it is easy to make.

Ingredients

• 4 slices thick-cut bacon, chopped into 1-inch pieces
• 1 tablespoon rich extra virgin olive oil
• 1 small head green cabbage, cored and thinly sliced
• 4 farm-fresh eggs
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes, stirring occasionally. Tip: Render the fat slowly for the crispiest bacon.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon fat in the skillet.
3. Add the olive oil to the skillet with the bacon fat. Increase the heat to medium-high and add the thinly sliced cabbage. Cook for 5 minutes, stirring occasionally, until the cabbage starts to soften and edges begin to brown.
4. Create 4 wells in the cabbage with the back of a spoon. Crack an egg into each well. Season the eggs and cabbage with sea salt and finely ground black pepper.
5. Cover the skillet and cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny. Tip: For firmer yolks, cook an additional 1-2 minutes.
6. Sprinkle the crispy bacon over the top. Serve immediately. Tip: For an extra flavor boost, drizzle with a little hot sauce or sprinkle with grated Parmesan cheese.

Perfectly balanced between the crispiness of the bacon, the tenderness of the cabbage, and the creaminess of the eggs, this skillet is a delight to the senses. Try serving it straight from the skillet for a rustic, family-style meal that encourages everyone to dig in.

Bacon and Cabbage Hash

Very few dishes can claim the comforting simplicity and hearty satisfaction of a well-made Bacon and Cabbage Hash. Perfect for a weekend brunch or a quick weeknight dinner, this recipe combines crispy, smoky bacon with tender, sweet cabbage for a dish that’s as nutritious as it is delicious.

Ingredients

• 6 slices thick-cut bacon, chopped into 1-inch pieces
• 1 medium head green cabbage, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 farm-fresh eggs

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 8-10 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the olive oil to the bacon drippings in the skillet. Increase the heat to medium-high and add the thinly sliced onion. Cook until the onion is translucent, about 5 minutes, stirring frequently.
3. Add the thinly sliced cabbage to the skillet. Sprinkle with sea salt and finely ground black pepper. Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 10-12 minutes.
4. Return the crispy bacon to the skillet and stir to combine with the cabbage and onion. Cook for an additional 2 minutes to warm the bacon through.
5. Make four wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks or 7 minutes for firm yolks.
6. Remove the skillet from the heat and let it sit, covered, for 2 minutes before serving.

Mouthwatering and satisfying, this Bacon and Cabbage Hash offers a delightful contrast of textures, from the crispy bacon to the tender cabbage and creamy eggs. Serve it straight from the skillet for a rustic presentation, or plate it individually for a more refined look.

Cabbage Bacon and Cheese Casserole

This comforting Cabbage Bacon and Cheese Casserole is a hearty dish that combines the savory flavors of bacon and cheese with the subtle sweetness of cabbage, baked to perfection. It’s a simple yet satisfying meal that’s perfect for any day of the week.

Ingredients

• 6 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 1 medium head of green cabbage, cored and thinly sliced
• 1 cup of heavy cream
• 1 cup of shredded sharp cheddar cheese
• 1/2 cup of grated Parmesan cheese
• 1 teaspoon of garlic powder
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, add the thinly sliced cabbage and cook over medium heat until slightly softened, about 5 minutes. Tip: Do not overcrowd the skillet to ensure even cooking.
4. Transfer the cooked cabbage to the prepared baking dish and sprinkle the crispy bacon pieces evenly on top.
5. In a medium bowl, whisk together the heavy cream, garlic powder, black pepper, and salt. Pour this mixture over the cabbage and bacon in the baking dish.
6. Sprinkle the shredded cheddar and grated Parmesan cheeses evenly over the top. Tip: For a golden-brown crust, place the baking dish under the broiler for the last 2-3 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly browned. Tip: Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

Finished with a golden cheese crust, this casserole offers a delightful contrast between the creamy interior and the crispy top. Serve it alongside a crisp green salad or crusty bread for a complete meal that’s sure to please.

Roasted Cabbage with Bacon and Garlic

Now, let’s dive into a dish that transforms the humble cabbage into a star with the help of crispy bacon and aromatic garlic. This recipe is perfect for beginners looking to impress with minimal effort.

Ingredients

• 1 medium head of green cabbage, cored and cut into 8 wedges
• 6 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 3 cloves of garlic, minced
• 2 tablespoons of rich extra virgin olive oil
• 1/2 teaspoon of finely ground black pepper
• 1/4 teaspoon of sea salt

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the cabbage to perfection.
2. In a large mixing bowl, toss the cabbage wedges with olive oil, salt, and pepper until evenly coated. Tip: Make sure each wedge is well-coated to achieve a golden, crispy edge.
3. Arrange the cabbage wedges in a single layer on a baking sheet, leaving space between each for even roasting.
4. Scatter the chopped bacon and minced garlic over the cabbage wedges. Tip: The bacon fat will render as it cooks, adding flavor to the cabbage.
5. Roast in the preheated oven for 25-30 minutes, flipping the cabbage wedges halfway through, until the edges are crispy and the bacon is fully cooked. Tip: Keep an eye on the garlic to prevent it from burning; it should be golden and fragrant.
6. Remove from the oven and let it sit for 5 minutes before serving to allow the flavors to meld.

Brimming with savory flavors, this roasted cabbage dish offers a delightful contrast between the crispy bacon and the tender, slightly sweet cabbage. Serve it as a hearty side or top with a fried egg for a satisfying meal.

Cabbage Bacon and Sausage Stew

Kickstart your culinary journey with this hearty Cabbage Bacon and Sausage Stew, a dish that combines simplicity with depth of flavor, perfect for any season. Let’s dive into the methodical process of creating this comforting stew.

Ingredients

• 1 lb smoked bacon, cut into 1/2-inch pieces
• 1 lb Italian sausage, casings removed
• 1 large head green cabbage, roughly chopped
• 2 cups chicken stock, rich and flavorful
• 1 tbsp apple cider vinegar, for a subtle tang
• 1 tsp smoked paprika, for a hint of warmth
• 1/2 tsp crushed red pepper flakes, for a gentle kick
• Salt, to enhance all the flavors

Instructions

1. In a large pot over medium heat, cook the bacon pieces until crispy, about 8 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the Italian sausage. Break it apart with a spoon and cook until browned, about 5 minutes.
3. Add the chopped cabbage to the pot, stirring to combine with the sausage. Cook for 5 minutes until the cabbage begins to soften.
4. Pour in the chicken stock and apple cider vinegar, scraping the bottom of the pot to release any flavorful bits.
5. Stir in the smoked paprika, crushed red pepper flakes, and a pinch of salt. Bring the mixture to a simmer.
6. Reduce the heat to low, cover, and let the stew simmer for 20 minutes, stirring occasionally.
7. Return the cooked bacon to the pot, stir to combine, and simmer for an additional 5 minutes.
8. Tip: For a thicker stew, remove the lid during the last 10 minutes of cooking to allow some of the liquid to evaporate.
9. Tip: Taste the stew before serving and adjust the seasoning if necessary, but remember the bacon and sausage already add saltiness.
10. Tip: Serve with a slice of crusty bread to soak up the flavorful broth.

Unbelievably satisfying, this stew boasts a perfect balance of smoky, savory, and slightly tangy flavors, with the cabbage offering a tender yet slightly crisp texture. Consider topping it with a sprinkle of fresh parsley or a dollop of sour cream for an extra layer of flavor.

Bacon Cabbage and Lentil Soup

Now, let’s dive into creating a comforting bowl of Bacon Cabbage and Lentil Soup, perfect for any season. This recipe combines hearty lentils with crispy bacon and tender cabbage for a dish that’s both nutritious and satisfying.

Ingredients

• 6 slices of thick-cut bacon, chopped into 1-inch pieces
• 1 large yellow onion, finely diced
• 2 cloves of garlic, minced
• 1 medium carrot, peeled and diced into 1/2-inch pieces
• 1 stalk of celery, diced into 1/2-inch pieces
• 1 cup of dried green lentils, rinsed and drained
• 4 cups of low-sodium chicken stock
• 2 cups of water
• 1 small head of green cabbage, cored and thinly sliced
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of freshly ground black pepper
• 2 tablespoons of chopped fresh parsley for garnish

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the diced onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the rinsed lentils to the pot along with the chicken stock and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
4. Stir in the thinly sliced cabbage, apple cider vinegar, smoked paprika, and black pepper. Continue to simmer, uncovered, for another 15 minutes, or until the lentils and cabbage are tender.
5. Return the crispy bacon to the pot and stir to combine. Taste and adjust seasoning if necessary.
6. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Serve this soup with a slice of crusty bread for dipping, and enjoy the rich flavors and textures that come together in every spoonful. The smokiness of the bacon pairs beautifully with the earthiness of the lentils, while the cabbage adds a delightful crunch.

Cabbage and Bacon Stuffed Peppers

Kickstart your culinary adventure with this hearty and flavorful dish that combines the sweetness of bell peppers with the savory depth of cabbage and bacon. Perfect for a cozy dinner, these stuffed peppers are a testament to how simple ingredients can create a symphony of flavors.

Ingredients

• 4 large, vibrant bell peppers, tops cut off and seeds removed
• 1 cup of crisp, cooked bacon, chopped into small bits
• 2 cups of finely shredded green cabbage
• 1/2 cup of aromatic yellow onion, diced
• 1 cup of cooked, fluffy white rice
• 1/2 cup of rich, shredded sharp cheddar cheese
• 1 tbsp of smooth, Dijon mustard
• 1 tsp of fragrant garlic powder
• 1/2 tsp of coarse, sea salt
• 1/4 tsp of freshly ground black pepper
• 2 tbsp of velvety olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a large skillet, heat 2 tbsp of olive oil over medium heat until shimmering, about 1 minute.
3. Add the diced onion to the skillet, sautéing until translucent, approximately 3 minutes, stirring occasionally.
4. Stir in the shredded cabbage, cooking until it begins to soften, about 5 minutes. Tip: Don’t overcook the cabbage to maintain a slight crunch.
5. Remove the skillet from heat and mix in the cooked rice, bacon bits, Dijon mustard, garlic powder, salt, and black pepper until well combined.
6. Carefully spoon the filling into the prepared bell peppers, packing lightly to fill each pepper to the top.
7. Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper.
8. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy cheese top, broil for the last 2 minutes.
9. Let the peppers rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and satisfying, these cabbage and bacon stuffed peppers offer a delightful contrast of textures, from the tender pepper to the crunchy cabbage and crispy bacon. Serve them atop a bed of fresh arugula for a pop of color and a peppery bite that complements the dish perfectly.

Cabbage Bacon and Mushroom Stir Fry

Venture into the world of quick and flavorful weeknight dinners with this simple yet satisfying stir fry. Perfect for beginners, this dish combines crisp cabbage, smoky bacon, and earthy mushrooms for a meal that’s as nutritious as it is delicious.

Ingredients

• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 tablespoon rich extra virgin olive oil
• 8 ounces cremini mushrooms, sliced
• 1 small head green cabbage, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same skillet, add the extra virgin olive oil to the bacon fat. Increase heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until mushrooms are golden brown, about 4 minutes.
3. Add the thinly sliced cabbage to the skillet. Stir to combine with the mushrooms and cook until the cabbage begins to wilt, about 3 minutes.
4. Stir in the minced garlic, finely ground black pepper, and sea salt. Cook for an additional 1 minute, until fragrant.
5. Return the crispy bacon to the skillet. Toss everything together and cook for another 2 minutes to allow the flavors to meld.

Finished with a sprinkle of fresh herbs or a dash of hot sauce, this stir fry boasts a delightful contrast of textures—crisp cabbage, tender mushrooms, and crunchy bacon. Serve it over a bed of steamed rice or enjoy it as is for a low-carb option that doesn’t skimp on flavor.

Cabbage and Bacon Quiche

Always looking for a dish that combines simplicity with depth of flavor? Our Cabbage and Bacon Quiche is a perfect blend of savory bacon, sweet cabbage, and creamy eggs, all nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust, thawed if frozen
• 6 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 2 cups of finely shredded green cabbage
• 4 large farm-fresh eggs
• 1 cup of heavy cream
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper
• 1/2 cup of shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
3. In the same skillet, add the shredded cabbage and cook in the bacon fat until softened, about 3-4 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
5. Spread the cooked cabbage evenly over the bottom of the pie crust. Sprinkle the cooked bacon and shredded cheddar cheese on top.
6. Pour the egg mixture over the cabbage, bacon, and cheese. Tip: Gently shake the pie dish to distribute the egg mixture evenly.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.

Yield a quiche with a creamy interior and a crispy, golden crust. The smoky bacon and sweet cabbage create a harmonious balance, making it ideal for brunch or a light dinner. Serve with a side of mixed greens for a complete meal.

Conclusion

Kickstart your culinary adventure with these 17 Delicious Cabbage Recipes with Bacon Savory! Whether you’re craving something hearty, light, or irresistibly savory, this roundup has something for every home cook in North America. Don’t just take our word for it—try these recipes, leave a comment with your favorites, and share the love by pinning this article on Pinterest. Happy cooking!