Sautéed cabbage, done correctly, offers a unique flavor experience that everyone should try at least once in their lifetime. My Sautéed Cabbage and Apples recipe has well-developed flavors from lightly caramelized onions, smoky bacon, sweet apples, and a lot of love. That's right! The sautéed cabbage has some sass, and I love it.
The best part of this side dish is all the luscious layers of flavor and texture. I tweaked it a bit with a splash of cider vinegar, which pulls it together, adding bright flavors and tartness to the dish. The delicious hearty flavor goes especially well with pork dishes. Pair it with a thick-cut pork chop, and you'll be in for a real treat. Let's take a closer look at how to make sautéed cabbage.
This recipe is:
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- Low Carb
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
7 Reasons To Love This Recipe
This cabbage and bacon recipe is hands-down the best way to add cabbage to your diet. You may also love it for other reasons like:
- Cooked cabbage, apples, and bacon are a match made in heaven!
- A perfect side dish for grilled or roasted meats.
- It’s what I would call a “winter warmer” side dish!
- Low-carb appropriate even with the apple; who knew?
- Freezes well, thus perfect for meal prep.
- Great tips on how to build an amazing pop of flavor with cabbage.
- Even cabbage haters will love the recipe!
Is Sautéed Cabbage and Apples Low-Carb?
Yes, cabbage is a low-carb vegetable. Apples, while carbs higher than cabbage, can still be included in moderation in a low-carb diet.
This recipe is a perfect low-carb side dish, with just 10 g net carbs per serving. Remember, a low-carb diet recommends less than 130 g net carb intake per day. You can lower the carb count by reducing the onion and apple.
Sautéed Cabbage and Apples Ingredient List
Use the following ingredients for this cabbage and bacon recipe:
- 3 slices of bacon
- 1 golden delicious apple, peeled, cored, and diced
- 1 cup beef stock
- ½ head cabbage, cored and shaved thin
- ½ cup shallot, thinly sliced
- ½ onion (Spanish), thinly sliced (approximately 1 cup)
- 2 tablespoons garlic, thinly sliced (approximately 2 large garlic cloves)
- 2 teaspoons kosher salt
- 1 tablespoon cider vinegar (Bragg's brand preferred)
Ingredients Substitutions
Swap the ingredients with these high-quality substitutions:
- Bacon: You can use diced pancetta or my homemade bacon bits. If you use either of these, add more bacon fat to the pan.
- Spanish onion: Swap for 1 whole white or yellow onion, sliced thin.
- Shallot: ¼ cup of diced red onion will do.
- Garlic: ½ teaspoon of granulated garlic will give you the same flavor.
- Beef stock: Chicken or vegetable stock will work.
- Golden delicious apple: A Granny Smith green apple is a great swap.
- Apple cider vinegar: You can use red wine vinegar.
Additional Ingredients
Enhance the flavors with these optional ingredients:
- Spices: Add a teaspoon of caraway seeds, cumin, pepper flakes, or paprika for depth of flavor.
- Topping: Fried cabbage with apples loves sour cream. Add a pinch of cayenne pepper with the sour cream for balanced flavors.
Note: The additional ingredients are not part of the original recipe. Use them for flavor enhancement only.
Cooking Tools
You need the following tools to make the sautéed cabbage recipe with bacon:
- A large, heavy-bottomed pan
- A sharp knife
- Cutting board
- Measuring cups and spoons
- A wooden spoon
How To Make Sautéed Cabbage and Apples: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Wash the cabbage, core it, and shave it thinly.
- Slice the shallots thinly.
- Peel and slice the garlic thinly.
- Wash, core, and dice the apple.
Cooking Instructions
- Heat a large, heavy-bottomed sauté pan over medium-high heat. Add the bacon and cook until crisp. Reserve the fat in the pan and remove the bacon.
- Add the onion and a pinch of salt. Cook for 3 minutes, then add the shallot. Cook another 3 minutes, stirring. Add the cabbage and 2 teaspoon salt. Sauté for 5 minutes, stirring occasionally. Add the garlic and cook for another 2-3 minutes, stirring constantly so the garlic does not burn.
- Add the beef stock, cover the pan, and reduce the heat to low. Simmer for 35 minutes.
- Remove the cover and add the apples and cider vinegar. Stir to incorporate. Cover and cook another 10-12 minutes or until the apples soften.
- Remove the lid and turn the heat to high. When the liquid has evaporated, turn the heat to medium-high and sauté the cabbage, stirring frequently.
- Serve hot.
Step 1: In this sauteed cabbage recipe, we are going to add in onions, shallots and garlic to layer the flavors. It is most delicious when you lightly caramelize the onions.
Step 2: After you saute the cabbage for 4-5 minutes, add the onion mixture and stock into the pan to start a braise.
Step 3: Keep the lid off and crank the heat to high during the last couple minutes of cooking. The liquid will cook off and some of the pieces will brown and taste outrageously good.
💡 My Pro Tip
Sauté the cabbage twice in this recipe (just for good measure and tons of flavor). The initial sauté wilts and lightly browns the cabbage. This will help develop flavor while the cabbage softens during the braise. At the end, sauté it again to get flavorful bites.
Ensure your apple dice are consistent in size. Apples are a quick-cooking ingredient, and a consistent dice size prevents overcooking the smaller bits while waiting for the larger chunks to cook.
⏲️ Time-Saving Tips
- Since the recipe reheats beautifully, make a larger batch of the sautéed cabbage and apples and store the leftovers in the refrigerator. You can reheat them for a quick side dish, saving you time on busy days.
- Use pre-shredded cabbage from the grocery store to cut prep time.
- You can chop the cabbage and apples in advance and store them in separate airtight containers in the refrigerator until you're ready to cook.
What To Serve With Sautéed Cabbage and Apples?
Cabbage and apples sautéed together taste fantastic with pork dishes including:
- Crispy Pork Belly Recipe: The savory flavor of the pork contrasts nicely with the sweetness of the apples. The pork's protein will fill you up without adding extra carbs.
- Pan-Seared Pork Chops: For a balanced meal, serve alongside the sautéed cabbage and apples. The pork chops' rich flavor complements the cabbage side dish.
- Baked Pork Tenderloin: The pork's flavorful dijon crust complements the savory flavor of the bacon in this luscious sautéed cabbage dish.
- Pulled Pork: The savory pulled pork pairs well with the crispy bacon and the sweetness of the sautéed apples.
- Pork Burgers: The crispy texture of the cabbage and bacon adds a delicious contrast to the juicy pork burgers. Serve the cabbage with bacon as a simple side dish, or incorporate it directly into the burgers for extra flavor and texture.
Storage and Reheating Instructions
Storage
- The sautéed cabbage with onions and apples can be stored in an airtight container in the fridge for up to a week.
Reheating
- Reheat in the oven at 350°F (180°C) or in a covered pan on the stove over medium heat until heated through. Stir frequently to avoid burning. Microwave it on medium until heated through.
Freezing
- The texture of the cabbage changes when defrosted, so I do not recommend freezing cabbage.
Recipe Conclusion
Oh, man, I love cooked cabbage in general, but this Sautéed Cabbage and Apples recipe is on another level. I've made it with more bacon before, but I found that the subtle flavors of the apple, onion, and garlic got completely masked. The trick for great comfort food is striking a flavor balance. You don't want your fried cabbage dish to be a bacon bomb! Add the bacon gradually while tasting to ensure you have the right amount.
Honestly, even if you think you don't like cabbage, do not think twice about giving this flavorful side dish a try. The cabbage mixture sings! Try serving it with pork roast, pulled pork, or any pork recipe — but you may enjoy it on its own, too! Thanks for reading, and I hope you like the recipe's blend of flavors as much as we do! Drop your thoughts on the recipe in the comments below.
FAQs
While I prefer green cabbage for this lovely side dish, you can use your favorite cabbage. Try red cabbage or savoy instead of green cabbage for a variation.
Besides seasoning to enhance flavor, adding salt to cabbage before cooking has many benefits, such as reducing bitterness and making it more tender.
Yes, red cabbage freezes well and is perfect for stews, soups, stir-fries, and other cooked dishes.
Sautéed Cabbage and Apples
Ingredients
- 3 slices of bacon
- 1 golden delicious apple peeled, cored, and diced
- 1 cup beef stock
- ½ head cabbage cored and shaved thin
- ½ cup shallot thinly sliced
- ½ onion Spanish, thinly sliced (approximately 1 cup)
- 2 tablespoons garlic thinly sliced (approximately 2 large garlic cloves)
- 2 teaspoons kosher salt
- 1 tablespoon cider vinegar Bragg's brand preferred
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Wash the cabbage, core it, and shave it thinly.
- Slice the shallots thinly.
- Peel and slice the garlic thinly.
- Wash, core, and dice the apple.
Cooking Instructions
- Heat a large, heavy-bottomed sauté pan over medium-high heat. Add the bacon and cook until crisp. Reserve the fat in the pan and remove the bacon.
- Add the onion and a pinch of salt. Cook for 3 minutes, then add the shallot. Cook another 3 minutes, stirring. Add the cabbage and 2 teaspoon salt. Sauté for 5 minutes, stirring occasionally. Add the garlic and cook for another 2-3 minutes, stirring constantly so the garlic does not burn.
- Add the beef stock, cover the pan, and reduce the heat to low. Simmer for 35 minutes.
- Remove the cover and add the apples and cider vinegar. Stir to incorporate. Cover and cook another 10-12 minutes or until the apples soften.
- Remove the lid and turn the heat to high. When the liquid has evaporated, turn the heat to medium-high and sauté the cabbage, stirring frequently.
- Serve hot.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Emily says
This looks gorgeous! I LOVE cabbage and am always on the hunt for a new way to prepare it. (I have a gigantic tub of mayo-free coleslaw in my fridge right now!) Can't wait to try it!
Scott Groth says
Hi Emily:
Did you make it? How did it go?
Thank you for posting.
Take care,
Scott
Frances says
I didn't see the bacon being added back in.?
Emma Grosser says
Doesn't get much more straightforward than this. Tasty and true to the flavors. A real authentic tasting recipe. Nice work.
Scott Groth says
Hi Emma:
Thank you for sharing your thoughts.
I hope you have a great day!
Scott
Terry says
Doubled the recipe and added a can of hard apple cider in place of 2 cups of the required beef stock. Really great side dish! Nice flavor!
Scott Groth says
Hey Terry,
Didn't use the apple cider vinegar with sauteed cabbage. Need to try that. Thanks for sharing the tip!
Have a great day and happy cooking!
Scott