Braised Cabbage and Bacon

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2013


  • 3 slices bacon chopped
  • 2 cloves garlic minced
  • 6 green onions (white and light green parts only), sliced, (also slice dark tops set aside)
  • 8 cups chopped green cabbage
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cup sodium-reduced chicken broth
  • 1 tablespoon Dijon mustard


In large Dutch oven, cook bacon over medium-high heat until golden and crisp, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate.

Drain all but 1 tsp fat from pan. Cook garlic and 6 green onions (white and light green parts only) until softened, about 1 minute.

Stir in cabbage and, salt and pepper; cook, stirring, for 2 minutes. Add sodium-reduced chicken broth; bring to boil. Reduce heat, cover and simmer until cabbage is tender, about 10 minutes.

Stir in 1 tbsp Dijon mustard, half of the bacon and the dark tops of the green onion; cook, stirring, for 1 minute. Transfer to serving bowl; sprinkle with remaining bacon.
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Braised Cabbage and Bacon