This easy sautéed savoy cabbage is a quick and easy side dish you must try!
Thinly sliced cabbage is sauteed with bacon, butter and touch of apple cider vinegar to balance the flavours for a simple yet tasteful dish.
You get a tender, caramelized cabbage side dish that goes perfectly with many meat-forward main dishes.
I love to use cabbage in salads or bowls for crunch plus cabbage is good source of vitamins K and C. Cabbage is having it’s moment and for good reason. It’s delicious, affordable and the perfect side dish to whip up on a weeknight, just like my air fried brussels sprouts are!
Why sautéed cabbage with bacon is a delicious side dish
Budget-friendly: Cabbage is a very affordable ingredient and it also goes a long way to serving a group of people.
Easy: This recipe requires just one pan and under 30 minutes of cook time.
Simple: You only need 5 key ingredients for this savoy cabbage recipe.
Ingredients need for the recipe
Savoy cabbage: you’ll need one head savoy cabbage, about 8-10 cups thinly sliced; savoy cabbage can be found in most grocery stores
Bacon: use your favourite bacon, it can be thicker-cut if desired
Butter: everything is better with butter; plus, butter allows the cooked cabbage to become delicious and caramelized
Apple cider vinegar: apple cider vinegar is a MUST for this recipe; the acidity
Seasonings: red pepper flakes, kosher salt and ground pepper
Choosing The Right Cabbage And Bacon
Savoy cabbage has a mild, sweet flavour and has crinkled leaves that keep their beautiful shape when sauteeing.
Savoy cabbage can go by some other names such as Milan Cabbage, Lombard Cabbage, or King Savoy.
Use your favourite bacon but make sure it isn’t ‘flavoured’ with too much maple as that can interfere with the flavors of this cabbage recipe.
A thicker-cut, smoked bacon can also provide a delicious flavour to this dish.
How to make sauteed savoy cabbage
To prepare the cabbage, first remove the outer leaves. Then, cut the cabbage in half from the top down through the core. Place the cut side down on your cutting board and slice into about 1 inch wide strips around the core. Then, chop the strips into about 1 inch pieces. Discard the core.
To a large skillet (or large pan) on medium heat add the chopped bacon and cook until crispy, stirring occasionally, about 8-10 minutes. Remove the bacon from the pan to a paper towel lined plate.
Leave the bacon drippings in the pan and add 2 tbsp unsalted butter.
Add the shredded cabbage to the pan and turn to medium-high heat and sauté 8-12 mins, stirring occasionally until the cabbage is tender and begins to brown.
When done, add the apple cider vinegar, salt, chili flakes and few turns of ground pepper, stir to combine and cook for one more minute. Stir the cooked bacon back in and then remove from the heat and adjust seasoning with red pepper flakes, salt and pepper to your liking.
Seasoning ideas to enhance the sauteed cabbage side dish
Pancetta: For a more elevated dish, use pancetta instead of bacon. Pancetta is pork-belly meat product from Italy which is used to add depth of flavour to many types of recipes.
Shallots: Use two shallots, thinly sliced, for a different flavour profile and saute for just a minute before adding the cabbage and then cook everything together.
Garlic: Use two small garlic cloves, thinly sliced, and saute for just a minute before adding the cabbage and then cook everything together.
Fresh herbs: Once the cabbage is sauteed, toss in a handful of fresh herbs like dill or parsley before serving.
Extra virgin olive oil: Use extra-virgin olive oil as a substitute for butter if desired.
Serving suggestions and pairing ideas for this sauteed cabbage recipe
Pork chops: Pork chops and cabbage are a classic combination. I like to sear the pork chops, brush with a little bit of barbecue sauce and then finish in the oven.
Chicken: I like to serve this sautéed cabbage recipe with grilled or air-fried boneless skinless chicken thighs. It also makes a great side dish for roast chicken or roast turkey.
Sausages: Pair sauteed savoy cabbage with cooked sausage links and cooked potatoes for a quick dinner.
Common questions
Do I need to boil the cabbage first?
You don’t need to boil the cabbage first. Savoy cabbage leaves are tender and ready to be cooked.
What if I can’t find savoy cabbage?
While this recipe is meant for savoy cabbage, you can use another type of green cabbage like napa cabbage or green cabbage.
Why do you add vinegar when cooking cabbage?
Since this cabbage is cooked with bacon and some butter, the acidity of the apple cider vinegar helps to cut the richness and balance the flavours of this dish.
What if I don’t have apple cider vinegar?
In a pinch you can substitute the apple cider vinegar for lemon juice.
How to store
Store cooked cabbage leftovers in an airtight container in the fridge for up to 3 days.
To prepare the cabbage, first remove the outer leaves. Then, cut the cabbage in half from the top down through the core. Place the cut side down on your cutting board and slice into about 1 inch wide strips around the core. Then, chop the strips into about 1 inch pieces. Discard the core.
To a large skillet on medium-low heat add the chopped bacon and cook until crispy, stirring occasionally, about 8-10 minutes. Remove the bacon from the pan to a paper towel lined plate.
Leave the bacon drippings in the pan and add 2 tbsp unsalted butter.
Add the cabbage to the pan and turn to medium high heat and sauté 8-12 mins, stirring occasionally until the cabbage is tender and begins to brown / caramelize.
When done, add the apple cider vinegar, salt, chili flakes and few turns of ground pepper, stir to combine and cook for one more minute. Remove from the heat and adjust seasoning with red pepper flakes, salt and pepper to your liking.
