The slow cooker does all the work. You chop, you layer, you walk away. Hours later, you open the lid to find the most perfectly braised cabbage you’ve ever tasted.
Bacon is the secret weapon. The bacon renders its fat into the cooking liquid, infusing the cabbage with smoky, salty goodness. The meat itself becomes tender and flavorful.
It’s budget-friendly. A head of cabbage costs pennies. A few strips of bacon are relatively cheap. This is a recipe that won’t break the bank but will fill your family’s bellies.
It’s versatile. Serve it as a side dish, a main course, or even as a topping for mashed potatoes. It works with roast chicken, pork chops, sausages, or just crusty bread.
It reheats beautifully. The flavors meld together even more after a night in the fridge. It’s the kind of dish that tastes better the next day.
Ingredients (Just Four—But Quality Matters)
The essential four:
1 large head of green cabbage (about 2½ to 3 lbs)
6-8 slices of bacon (thick-cut is best, but any kind works)
1 large yellow onion, thinly sliced
½ cup chicken or vegetable broth (low sodium)
Optional add-ins (still simple):
2 cloves garlic, minced (adds depth)
½ teaspoon red pepper flakes (for a little heat)
1 tablespoon apple cider vinegar (adds brightness at the end)
Substitution notes:
No bacon? Use smoked sausage, ham hock, or a few tablespoons of smoked paprika and olive oil. No chicken broth? Use water with a bouillon cube. Want it vegetarian? Use smoked paprika and olive oil instead of bacon, and vegetable broth.
Let’s Make Slow Cooker Cabbage and Bacon (Step-by-Step)
Step 1: Prep the Cabbage
Remove the outer leaves of the cabbage and rinse it well. Cut the cabbage in half through the core, then cut each half in half again. Remove the thick core by cutting it out at an angle—it’s tough and doesn’t soften as nicely as the leaves.
Slice the cabbage into thick strips, about 1 to 1½ inches wide. You don’t need to be precise. Rustic cuts are part of the charm.
Step 2: Cook the Bacon
In a large skillet over medium heat, cook the bacon until it’s crispy but not burnt. You want the fat rendered out, but the bacon shouldn’t be crumbly.
Remove the bacon from the pan and set it aside on a paper towel. Reserve the bacon fat in the pan—this is liquid gold and will be used to cook the onions.
If you’re short on time, you can skip this step and layer raw bacon in the slow cooker. But for the best flavor, I recommend pre-cooking the bacon and reserving the fat. It adds an extra layer of smoky depth.
Step 3: Sauté the Onions
Add the sliced onion to the skillet with the bacon fat. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
If you’re using garlic, add it in the last minute of cooking and stir until fragrant.
Step 4: Layer Everything in the Slow Cooker
Grease your slow cooker insert with nonstick spray or a little butter.
Place half the cabbage in the bottom of the slow cooker. Top with half the sautéed onions and half the bacon (crumbled or torn into pieces). Sprinkle with salt and pepper.
Repeat with the remaining cabbage, onions, and bacon.
Pour the broth over everything. Don’t stir it—let the layers stay in place.
Step 5: Cook Low and Slow
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
You’ll know it’s done when the cabbage is completely tender, slightly sweet, and has absorbed the smoky bacon flavor. The liquid should have reduced slightly, leaving a flavorful broth.
Step 6: Finish and Serve
Taste the cabbage and adjust seasoning if needed. Add a splash of apple cider vinegar or a squeeze of lemon juice for brightness.
Serve warm, with extra broth spooned over the top.
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