I’ve been a day off this entire week. Today I thought it was Thursday, but alas, it’s only Wednesday. So, happy hump day? Life can get crazy, and weeks can be long. I love easy recipes for weeknight meals. This Sauteed Cabbage with Bacon and White Wine Vinegar is one of the easiest and tastiest sides for fall. It has three ingredients, and is ready in a snap. It is Whole30 compliant, low carb, paleo, and ketogenic. Just make sure you pick up the right type of bacon if you’re Whole30 or paleo.
I feel like cabbage is a sometimes the forgotten fall and winter vegetable. I know, I know, some people think it’s stinky. This side of sauteed cabbage with bacon and white wine vinegar will leave your house smelling delicious, and your taste buds ready to chow down. Cabbage is low in carbohydrates and loaded with vitamins C and K. Green cabbage is perfect for this dish. Get perfectly thin ribbons with this awesome Miyabi Nakiri Knife. We have three Miyabi knives, and love them all. They are light and gorgeous.
Do you want to keep it Whole30? Grab some Pederson Bacon. Otherwise, pick a thin sliced bacon that suits your fancy. This dish gets a whopping twelve pieces of bacon. For some, this will be a meal in itself.
White Wine Vinegar
I feel like apple cider vinegar is always paired with cabbage and fall dishes. Let’s mix it up with light and tangy white wine vinegar. It goes perfectly with the cabbage, and is Whole30 compliant.
What is your favorite fall cabbage dish? Please share in the comments! I love to try new things.
Sauteed Cabbage with Bacon and White Wine Vinegar
Brighten your fall with this amazing, tasty and easy side dish. With copious amounts of bacon and cabbage, it's sure to fill you up.
- 1 large head cabbage , green
- 12 slices bacon , thin sliced - Pederson's (Whole30) or Oscar Mayer Hardwood Smoked recommended
- 1/4 cup white wine vinegar
Quarter the cabbage, and remove the core. Working one quarter at a time, slice the cabbage into thin ribbons. Place in a large mixing bowl, and sprinkle with salt. Set aside.
Dice the raw bacon. Heat a cast iron or other heavy-bottomed skilled over medium heat to warm up.
Keeping the burner on medium, add the bacon to the skilled, dispersing it evenly around the skillet as you dump it in. Without stirring, let the bacon cook undisturbed for a couple minutes until the fat begins to render.
Next, stir the bacon and continue to cook, stirring occasionally until it's nice and crispy. Remove the bacon from the skillet with a slotted spoon, and transfer to a paper towel-lined bowl. Set aside.
Now, without draining the grease, add the cabbage. Depending on the size of the skillet, you may need to wilt half of the cabbage, and add the second half after there is more room. Season with salt and pepper to taste. Cook the cabbage for about 10 minutes, or until soft and wilted, stirring frequently.
Once the cabbage is cooked, add the white wine vinegar. Cook for a minute longer, and stir in the bacon. Serve immediately.
Calories: 130; Total Fat: 7g; Saturated Fat: 3g; Trans Fat: 0g; Cholesterol: 20mg; Total Carbohydrates: 5g; Dietary Fiber: 3g; NET CARBS: 2g: Protein: 9g