Sautéed Cabbage with Leeks and Bacon

Corned beef with sauteed cabbage on a black plate.

5 from 5 votes

Sautéed Cabbage with Leeks and Bacon

This healthier version of fried cabbage is lightly sautéed with leeks and finished off with oven-roasted bacon. Sautéed Cabbage with Leeks and Bacon is a great choice to serve along with corned beef on St. Patrick's Day but makes for a delicious side dish anytime of year!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 117kcal

Author: Valerie Brunmeier

Ingredients

1 small head green cabbage
1 large leek
3 tablespoons butter
1 tablespoon vegetable oil
1 teaspoon minced garlic
salt and freshly ground black pepper, to taste
6 slices cooked thick-sliced bacon (not too crispy)

Instructions

Cut the cabbage in half and place cut-side down. Slice into 1/2-inch thick slices, discard hard core pieces.
Slice off the stem end and the dark green end of the leek and discard (or save for another use). Slice down the entire length of the leek cylinder to cut it in half and expose the center. Cut each half crosswise into 1/2-inch slices. Place the sliced leek in a salad spinner, rinse well with cold water, and spin. Repeat this process, if needed. Alternately, transfer the sliced leek to a bowl of cold water and use your hands to move it around and dislodge and dirt. Drain well in a colander.
Melt the butter with the vegetable oil in a Dutch oven or large braiser over MEDIUM-HIGH heat. Add the cabbage, leeks, and garlic. Season with salt and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Tear the bacon into pieces and add it to the pot.
Serve immediately.

Notes

To oven roast your bacon, preheat your oven to 400 degrees F. Place bacon on a foil-lined baking sheet and transfer it to the oven. Bake for 15 minutes, or until crisped. Avoid overcooking. Transfer crisped bacon to a double layer of paper towels and blot excess grease with additional paper towels.

Nutrition