Sweet and Sauerkraut Cabbage-Bacon-Onion Saute is a perfect side dish for roasted meat—but especially for pork. With just a few healthful ingredients, this side comes together in short order.
I'm back after a short vacation hiatus to catch some sun in Playa del Carmen, Quintana Roo, MX.
It was an epic, beautiful trip, despite travel warnings due to a spree of cartel-related violence in the area.
The resort we stayed at had very tight security—we never once felt unsafe.
The food was really good, but after a week I was really ready for a healthy, home-cooked meal.
That brings me to the business at hand: I've been a little lax in the realm of side dishes, so I'm gradually remedying that situation. I
'll start with one of my favorite, healthy go-to sides: my spin on a classic sauteed cabbage recipe.
Sauerkraut – cabbage bacon onion saute: a perfect side dish for roasted meat
"Piquant" sums up the flavor of this sauteed cabbage nicely: there's a nice tartness from vinegar and a bit of mustard.
This is balanced out by the smoky saltiness of bacon and a bit of sweetness from Vidalia onion (and a tiny bit of sugar or Splenda [you can also use honey or agave nectar]).
Sweet and Sauerkraut – cabbage bacon onion saute is a lightning-quick side dish that I now make all the time.
It's especially nice with pork chops, pork tenderloin, or my Herb-Roasted Rack of Pork (as in the photo below).
Cabbage is a nutrient-packed superfood, so I feel good about putting this dish on the dinner table.
It's also filling, so—in theory—you eat less of whatever protein you're serving alongside your sauteed cabbage and bacon.
Although you can certainly use the bagged, pre-shredded green cabbage from the grocery, I prefer to save money by shredding it myself.
I either use a food processor or do it the old fashioned way (my own two hands and a knife).
You can easily make Sweet and Sauerkraut vegetarian by omitting—you guessed it!—bacon.
Just use a touch more olive oil—you'll have tangy, delicious fried cabbage.
This side dish makes a good substitute for high-glycemic-index carbs, if low-carb is your thing.
For the same reason, it's also great if you are following a diet for diabetics.
I have used Sweet and Sauerkraut in place of my usual, go-to carbs—e.g., rice or mashed or roasted potatoes—without even a blink from Phil.
I hope you and your family enjoy it!
I'm linking my Piquant Cabbage-Bacon-Onion Saute recipe up with:
- #CookBlogShare, a great food blogger recipe-share at Recipes Made Easy.
- #RecipeOfTheWeek hosted by A Mummy Too.
- #BrillBlogPosts, a link party with a variety of lifestyle reads hosted by Honest Mum.
Sweet and Sauerkraut
Piquant Cabbage-Bacon-Onion Saute is a perfect side dish for roasted meat—but especially for pork. With just a few healthful ingredients, this side comes together in short order. You'll need a large skillet with a tight-fitting lid.
- 2 teaspoon extra virgin olive oil
- 2 strips thick bacon, cut into lardons
- 1 Vidalia onion, cut into thin half-rings
- 5 cups green cabbage, shredded
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- 2 teaspoon yellow mustard
- ½ tablespoon sugar, see Recipe Note #1
- Heat the olive oil and bacon in a large skillet over medium heat. Sauté, stirring frequently, until crispy, 8–12 minutes. Remove the lardons to a bowl and set aside.
- Keep 1 tablespoon of the bacon fat/olive oil mixture in the skillet and add the onions. Sauté over medium heat until soft and translucent, 3–5 minutes.
- Add the cabbage; sprinkle 2 tablespoon of water over the top. Lid the skillet and turn heat to low. Sauté until soft, stirring occasionally and checking the softness of the cabbage, until it's done to your liking, about 10–12 minutes.
- Remove the lid from the skillet and allow any remaining water to evaporate. Sprinkle the rice vinegar over the top and add in the mustard, sugar, and bacon lardons. Mix well and serve.
- I use Splenda rather than sugar. You can also substitute ½ tablespoon of honey or agave nectar (or to taste).
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 437mgCarbohydrates: 19gFiber: 4gSugar: 11gProtein: 5g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
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I like to shred cabbage myself, too! And not only because it saves money but because I really enjoy it for some reason. In fact, I try to do most of the cooking old fashioned way - with "my own two hands and a knife" 🙂
I'm with you, Jacqui! I enjoy all the chopping and shredding: I find it relaxing! 😉
Thank you for this idea - it is a very useful one, and I am definitely adding it to my arsenal of quick side dishes!
Thanks, Elaine! It always comes through in a pinch! 😉
Love sautéed cabbage - even without the bacon 🙂 . But then again bacon takes everything the next level . Sounds like a winning combo to pair with pork chops.
Thanks so much, Syama! And I'm with you on the bacon. 😉
jacqui Bellefontaine says
We get really good local pork, this really does sound like the perfect side dish to go with it. Thank you for linking to #CookBlogShare
Thank you, Jacqui! I hope you love it! ?
I can get a bit lax on side dishes too, but they can really make the meal if you think about them that bit more. This looks like a great match for pork, I can see the flavors working well.
Thank you, Caroline! ?
I just love cabbage in any way, this piquant recipe looks so good I really must try it, the family will just love it! Great pairing with pork cutlet!
Thank you, Patty!! It's pretty different from any other side I make, so it's a nice change!
Brian Jones says
You most definitely should have gone with sweet and Sauerkraut, I love it 😀 Fab flavours too bacon cabbage and onion are match made in heaven, I'm sure the vinegar and onion adds so much!
Haha, thank you, Brian!! I was torn, but I went with the overly complicated name. Wah-wah! I hope you love this!
Monika Dabrowski says
I love these ingredients and adding a bit of a kick and tangy flavour to this simple side dish is a great idea!
Thanks, Monika! I've always liked sauteed cabbage as an easy side—this is by far my favorite version!
Corina Blum says
IT sounds delicious and it must make a lovely light side dish for the pork. I'm thinking about my summer holidays in a month's time and need to eat healthily over the next few weeks!
Thanks Corina! It's also a great way to use up cabbage, since I always seem to have half a head or so kicking around in the crisper. 😉