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Boiled Cabbage with Bacon

Rated as 4 out of 5 Stars

"Very tender, very flavorful vegetable side. Based on this recipe, seems like Army cooks don't think much of cabbage."
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Ingredients

3 h 15 m servings 136 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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


Per Serving: 136 calories; 5.4 g fat; 15.5 g carbohydrates; 7.7 g protein; 14 mg cholesterol; 329 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

It was good. I cooked it for maybe 2 hours and it still was tender.

Most helpful critical review

Really bad took to long and tasted manly of viniger

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It was good. I cooked it for maybe 2 hours and it still was tender.

Taste like the cabbage I fell in love with as a youth. The cabbage was tender and sweet (where'd that come from?) I used maple bacon and just loved this recipe.

Really bad took to long and tasted manly of viniger

If you like more of the savory cabbage flavor, I would recommend omitting the vinegar. A good addition would be to use chicken broth instead of water.

Cooked it for 3 hours and instead of regular bacon. I used jawls bacon. No flour. Tasted great!

Loved it. Added a bit of garlic powder, tomato paste, and a dash of hot sauce. Also I used beef stock instead of water. Freezes well so make a ton of it.

Cooked about four hours, used just a bit less bacon. Very tasty! Reminded me of when my Mom cooked cabbage many years ago.

Yummy. Takes time but worth the effort!