Bacon and Cabbage Skillet
Use local cabbage, onions, and bacon to create this savory side dish. Great for holidays, or any time you need a comfort-food dinner. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Large cast-iron or nonstick skillet
- Kitchen Knife
Ingredients
- 6 oz bacon*
- 2 tbsp bacon fat*
- 1 onion* sliced into half-moons
- ½ cabbage* ½ medium head of green cabbage, core removed, sliced into ½-inch thick ribbons
- 6 cloves garlic* minced
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Heat a large cast-iron or nonstick skillet over medium-high heat. When hot, add bacon slices. When shrunken in size, flip and continue cooking until done to your liking. Transfer to a paper towel-lined plate and drain pan grease into a heatproof container.
- Reduce heat to medium-low. Add back 2 tbsp bacon grease. Add onions and cabbage. It might look over-full, but put the lid on top anyway. Let it cook down until the lid settles onto the pan, about 4-5 minutes.
- Remove the lid and give the mixture a good stir. Increase heat to medium, and cook until cabbage is soft and translucent, about 8 more minutes.
- Turn off heat. Add garlic, salt, and pepper, stirring to combine and letting it cook for another minute
- Crumble or chop the bacon and fold it into the cabbage. Add more salt and pepper to taste
Video
Notes
Adapted from Laura Lea
Nutrition
Calories: 229kcalCarbohydrates: 9gProtein: 6gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 28mgSodium: 484mgPotassium: 270mgFiber: 3gSugar: 4gVitamin A: 103IUVitamin C: 36mgCalcium: 50mgIron: 1mg
