Sautéed Cabbage
Sautéed Cabbage is a super easy go to side for a quick weeknight dinner. It’s a simple but delicious side to make when I’m out of ideas and energy. This is perfect for your Saint Patrick’s Day dinner. And, if I’m making colcannon, this is the sautéed cabbage that I’ll add to the mashed potatoes. Or, make it a full meal by adding Polish Sausage or Kielbasa. The ultimate no energy guilty pleasure meal for me is to add Kielbasa, crank up the heat to get a good sear on the Kielbasa, and serve with macaroni and cheese with plenty of mustard for the Kielbasa.
I don’t know exactly when this became a standard menu item in our home. It was certainly in regular rotation when I was growing up. The salty, slightly sweet caramelized cabbage and onions is so satisfying. And, cabbage is extremely affordable and versatile. Keep some cabbage on hand, for your last minute Sautéed Cabbage, coleslaw, or crunchy addition to a green salad.
Sautéed Cabbage
Ingredients
- ½ head cabbage chopped
- ½ white onion chopped
- 3 cloves garlic, minced
- 3 slices bacon sliced
- ½ tsp salt
- 1 tsp ground black pepper
Instructions
- Slice bacon into 1/2" pieces, sauté in a large skillet over medium heat until rendered and crisp then remove from pan. Leave bacon drippings in the pan.
- While bacon is cooking, prepare cabbage, onion, and garlic.
- Add onion to the skillet with bacon drippings and sauté over medium heat until softened.
- Add cabbage to the pan, stirring to coat with bacon drippings and increase heat to medium high until the cabbage starts to wilt.
- Add garlic, salt, and pepper. Stir to distribute and reduce heat to medium low. Cover and cook until cabbage is softened and slightly browned, about 10 minutes
- Remove from heat and add bacon back for service.
