Savoy Cabbage with Bacon


1 small head of Savoy cabbage shredded (about 4 cups)
1 onion diced
5 cloves of garlic
6 slices of bacon (cut in small pieces)
1/4 cup water
1 tablespoons red wine vinegar
1 tablespoon Dijon mustard

In medium saucepan, fry the bacon until crisp, then remove it to a paper towel lined plate and reserve. Pour out all but 2 tablespoons of the bacon fat from the pan.* Add the cabbage, onion, and garlic. Saute 5-10 minutes, mixing thoroughly. Add water, cover, and cook for 30 minutes stirring occasionally. Then add vinegar and mustard, re-cover and cook for 15 more minutes until tender. Add bacon and cook 5 minutes to warm through.

*I like to pour it all out in a heat safe measuring cup, measure out the needed amount and discard the remainder.

My thoughts:

My husband had bought a head of Savoy cabbage with thoughts of adding it to some matzo ball soup he was making. When I nixed the idea he was left to figure out another use. He came up with this recipe which contains two of my all time favorite foods: cabbage and bacon. It was so delicious, you have no idea. It wasn’t overwhelmingly bacony or cabbagey, it was tangy and perfect. I may or may not have eaten 3 servings.


  1. That looks delicious. It’s perfect because I never know what to do with leftover cabbage. I’ll buy a head and use the smallest amount for fish tacos or something, and then I’m left with all this cabbage.

  2. How very creative! It really sounds delicious!


  3. I’m not a big fan of cabbage, but when you add bacon it can’t be that bad, can it?

  4. ooh, this looks like something my dad used to make but he’d throw apples in there too! yum.

    (this is kickpleat not logged in!!)

  5. Ohhh, that is right up my alley. What a good idea!

  6. I made this recipe last week, and it was met with hearty approval by everyone in the house. I served it with pork chops.