Cabbage (sautéed or roasted) is hands-down one of my favorite vegetables! Add in a bit of bacon – that’s all I require to be happy in life lol.
You only need a few simple ingredients and one pan to get this tasty cabbage on your table tonight (my kind of dish!)
This cabbage is even better reheated the next day, so it’s an EXCELLENT meal prep idea. Stays good stored in the fridge in sealed containers for 3-4 days.
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. We believe there is a place for everything in moderation, and that we can still live a healthy lifestyle without being ULTRA ridged.
We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy!
Makes 6 servings
8 slices of nitrate-free bacon, chopped
1 medium head of green cabbage, finely shredded
2 tsps smoked paprika, or to taste
juice of 1 fresh lemon
sea salt and freshly ground black pepper, to taste
Add your chopped bacon into a cold skillet.
Turn up the heat to medium, using tongs, flip and toss bacon until golden and crispy.
Remove your cooked bacon to a plate lined with a paper-towel and set aside.
We need about 2 teaspoons of bacon grease leftover in the skillet, so if it seems excessive (which depends on your bacon) then you may want to drain a bit.
Into the same skillet over medium heat add in your thinly sliced cabbage, and season with smoked paprika, sea salt and pepper taste.
Cook stirring often until cabbage is softened and slightly brown.
Add bacon back to the skillet, stir then drizzle with freshly squeezed lemon juice and cook for 5 minutes more until heated through.