Cabbage with Bacon

About this recipe

My dad made this dish every Thanksgiving because it goes great with turkey. Buy good bacon and discard the fatty end (you know, the part where the meat curls up and it’s almost all white—who wants that?).


Fill a large pot with salted water, and boil:

  • 2 heads Savoy cabbage (cut up and washed—discarding outer leaves and thick stems),
  • 2 potatoes (peeled and cut up).

Boil until cabbage is soft and potatoes are cooked (about 20 minutes). Drain well.

In a large frying pan (or Dutch oven), fry:

  • 2 tbsp. olive oil,
  • 5 cloves garlic (diced),
  • 1 lb. high-quality strip bacon (sliced into 1-inch pieces).

When the bacon looks cooked, add:

  • 1 (28 oz.) can plum tomatoes (well drained and hand-squashed),
  • 1 tsp. salt and 1 tsp. chili pepper.

Cook until tomatoes start to look like sauce (approx. 10 minutes). Then mix in the cabbage and fry, uncovered, on low heat for 30 minutes, or until all water evaporates. Stir as necessary.


    When draining the tomatoes, squeeze out a little extra juice and keep it. Too much liquid is bad since the cabbage will take too long to dry. You can always add back juice if need be.

Share This