Indulge in a symphony of flavors with our Warm Cabbage with Bacon and Gorgonzola, a delightful dish that elevates the humble cabbage to new heights. Crispy bacon and pungent Gorgonzola cheese add a smoky, salty dimension to the tender, sweet cabbage, creating a harmonious balance of textures and tastes. This versatile recipe offers variations to suit your preferences, from a creamy, comforting version to a lighter, brighter rendition. Whether you're seeking a hearty side dish or a vegetarian main course, our Warm Cabbage with Bacon and Gorgonzola is sure to impress with its irresistible combination of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
WARM CABBAGE SALAD WITH BACON
This warm cabbage salad bursts with flavor from a tangy Dijon vinaigrette and crispy bacon.
Provided by Patsy Jamieson
Categories Healthy Cabbage Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet over medium-low heat, stirring often, until crisp, 8 to 10 minutes.
- Meanwhile, whisk vinegar, Dijon mustard, whole-grain mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil.
- Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat behind. Increase heat to medium-high and add carrots and onion; cook, stirring often, until starting to soften, 3 to 4 minutes. Add cabbage; cook, stirring occasionally, until starting to wilt, 1½ to 2 minutes. Add the vinaigrette and cook, stirring, until heated through, about 1 minute. Serve immediately, sprinkled with the bacon.
Nutrition Facts : Calories 94 calories, Carbohydrate 8 g, Cholesterol 3 mg, Fat 6 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 207 mg, Sugar 4 g
BOILED CABBAGE WITH BACON
Very tender, very flavorful vegetable side. Based on this recipe, seems like Army cooks don't think much of cabbage.
Provided by ChefLuigi
Categories Side Dish Vegetables
Time 3h15m
Yield 6
Number Of Ingredients 7
Steps:
- Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
- Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 15.5 g, Cholesterol 13.6 mg, Fat 5.4 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 329.1 mg, Sugar 7.3 g
FRIED CABBAGE WITH BACON, ONION, AND GARLIC
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 15.5 g, Cholesterol 19 mg, Fat 12.9 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 1434.9 mg, Sugar 7.9 g
FRIED CABBAGE WITH BACON
My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.
Provided by Vairy
Categories Side Dish Vegetables Onion
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
- Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g
FRIED CABBAGE WITH BACON AND GARLIC
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive. If you are on a diet or just looking for a vegetable in your meal, then this bacon-fried cabbage recipe will fill you up.
Provided by Topher Zenishek
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, 7 to 10 minutes. Drain bacon slices on paper towels and remove most of the bacon grease from the skillet.
- Add oil to the skillet and heat over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cabbage, salt, pepper, and red pepper flakes; cook and stir until cabbage is tender, 10 to 15 minutes. If you prefer softer cabbage, cover the skillet while cooking to give it some steam.
- Crumble bacon into the skillet and mix with the cabbage until well combined.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 11.4 g, Cholesterol 27.3 mg, Fat 11.4 g, Fiber 4.2 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 795.7 mg, Sugar 5.6 g
GRILLED CABBAGE WITH BACON
A great recipe to take to a potluck. You will need copies of the recipe. Great to set on table for presentation, then cut up so easy to handle.
Provided by Rick Nelsen
Categories Side Dish Vegetables
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Cut the knot from the bottom of the cabbage and remove the core.
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
- Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
- Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 21.8 g, Cholesterol 22.6 mg, Fat 10.2 g, Fiber 4.2 g, Protein 6.4 g, SaturatedFat 4.2 g, Sodium 669.4 mg, Sugar 13.7 g
WARM RED CABBAGE WITH GORGONZOLA AND BACON
Steps:
- 1. In a large sauté pan, brown and crisp bacon. Drain on paper towels. Roughly chop bacon and set aside. Pour off ¼ cup bacon fat and whisk together with the olive oil, vinegar, honey, garlic, salt and pepper. Adjust seasoning to your taste. 2. Save remaining bacon fat for another use. Clean the sauté pan. Pour the dressing into the pan and heat over medium high heat to warm. Add cabbage. Stir ad toss until just warmed through. Add bacon and toss to combine. Put all into a warmed serving dish and top with the crumbled gorgonzola.
WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON
Categories Salad Side Bake Blue Cheese Bacon Winter Cabbage Simmer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F..
- In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
- In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
- In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
- Divide salad among 6 plates and sprinkle with bacon.
Tips:
- Look for fresh, firm heads of cabbage with tightly packed leaves. Avoid any heads that show signs of wilting or damage.
- To remove the core from the cabbage, use a sharp knife to cut a cone shape around the base of the core. Be careful not to cut too deeply into the cabbage.
- Shred the cabbage finely using a sharp knife or a food processor fitted with the shredding blade. You can also use a mandoline to slice the cabbage thinly.
- Rinse the cabbage thoroughly under cold water and drain it well. This will help to remove any dirt or debris.
- Use a large skillet or Dutch oven to cook the cabbage. This will give the cabbage plenty of room to cook evenly.
- Cook the cabbage over medium heat, stirring occasionally. Do not cover the skillet or Dutch oven, as this will cause the cabbage to steam and become mushy.
- Add the bacon to the skillet or Dutch oven and cook until it is crispy. Remove the bacon from the skillet and set it aside.
- Add the onion to the skillet or Dutch oven and cook until it is softened. Add the garlic and cook for 1 minute more.
- Add the shredded cabbage to the skillet or Dutch oven and cook until it is wilted and tender. Season with salt and pepper to taste.
- Add the crumbled Gorgonzola cheese to the skillet or Dutch oven and stir until it is melted and combined with the cabbage.
- Serve the warm cabbage immediately, topped with the crispy bacon.
Conclusion:
This warm cabbage with bacon and Gorgonzola is a simple but delicious side dish that is perfect for any occasion. It is easy to make and can be ready in under 30 minutes. Cabbage is a healthy and versatile vegetable that is packed with nutrients. It is a good source of fiber, vitamin C, and potassium. Bacon adds a smoky and savory flavor to the dish, while Gorgonzola cheese adds a creamy and tangy flavor. This dish is sure to please everyone at your table.
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