Buttered Cabbage with Bacon and Onions
Tender green cabbage cooked down on the stovetop with crispy bacon, sweet onion, and a splash of cider vinegar. A budget-friendly side that goes with pork chops, roast chicken, sausages, or shepherd's pie.
30 mins
6 servings
Ingredients
- 4 slices of Bacon, thick-cut, chopped
- ¼ cup Low-Sodium Chicken Broth
- 1 head of Cabbage (Green), about 2 pounds, cored and cut into 1-inch ribbons
- 1 Yellow Onion, thinly sliced
- 2 tablespoons Unsalted Butter
- ½ teaspoon Kosher Salt
- 1 tablespoon Apple Cider Vinegar
- ½ teaspoon Black Pepper
Directions
- Cook the bacon in a large, wide pot over medium heat until crisp, about 6 minutes. Move the bacon to a paper towel–lined plate, leaving most of the drippings in the pot.
- Add the onion and cook until soft and starting to brown, about 5 minutes.
- Add the cabbage, salt, and pepper and toss to coat. Pour in the broth, cover, and cook, stirring now and then, until the cabbage is tender but not mushy, 10 to 12 minutes.
- Uncover, stir in the butter and vinegar, and cook 1 to 2 minutes more so any extra liquid cooks off. Taste and add more salt if needed.
- Stir most of the bacon back in, sprinkle the rest on top, and serve warm.
