Sauteed Savoy cabbage with bacon is one of my favorite Savoy cabbage recipes. It makes a perfect side or uncomplicated main dish and is ready in about 30 minutes.
This is a very simple and tasty savoy cabbage recipe. Sauteed savoy cabbage with bacon, crรจme fraiche or sour cream, and nutmeg. Half an hour of your time, some boiled potatoes, and maybe oven-baked brats on the side, and there you have it: a comforting, hearty dinner that everybody will love.
Check out more Savoy cabbage recipes: Stuffed Savoy Cabbage, Cabbage and Potato Bake, or Savoy Cabbage Cake.
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Recipe ingredients
Savoy cabbage is a deeply green, crinkly variety from England and the Netherlands. This recipe needs about 2 lbs (1 kg) of savoy cabbage, which is roughly 10 cups when shredded. A little more or less is fine.
Savoy cabbage comes in different sizes so that this amount can be anything from ยฝ a large cabbage to 1 whole smaller cabbage. Use the rest to make German Savoy Cabbage Soup with ground meat.
Bacon: I use streaky bacon cubes or pancetta. It is preferable to buy the already cubed bacon or a piece of streaky bacon that you should cut yourself into cubes. Thin bacon slices are not suitable for making sauteed cabbage with bacon.
See the recipe card for full information on ingredients and quantities.
How to saute Savoy cabbage?
Shred the cabbage
This recipe for sauteed cabbage and bacon is super easy, but you will need a few minutes to shred the cabbage. It is easiest to cut the ribbons using a large chef's knife or a mandoline slicer. (the Amazon affiliate links open in new tabs).
- Cut the savoy cabbage in half.
- Cut the halves into quarters.
- Cut out the core.
- Lay one cabbage quarter on its flat side and cut it into thin ribbons.
Saute savoy cabbage and bacon
Step #1: Saute the chopped onion until translucent, add the bacon cubes, and cook for a few minutes.
Step #2: Add the shredded savoy cabbage and the finely chopped garlic. Saute for about 5 minutes, stirring often.
Step #3: Add the vegetable stock, stir, cover, and simmer on low heat for about 20 minutes or until all the liquid has evaporated (soft but not mushy).
Step #4: Remove from the heat and stir in the crรจme fraiche or sour cream. Adjust the taste.
How to store and reheat?
Refrigerate in an airtight container for 3-4 days.
Freeze in a freezer bag or container for up to 3 months. Defrost in the fridge.
Reheat in the microwave or in a small saucepan on the stovetop. Add a splash of stock when reheating and stir frequently.
How to serve it?
This sauteed savoy cabbage recipe can be served as a main meal with boiled potatoes or Garlic and Parmesan Mashed Potatoes, for instance. Or you can serve it with:
Do you like this recipe?
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Sauteed Savoy Cabbage with Bacon
Equipment
- Large Dutch oven or heavy-bottomed pot
- Mandoline slicer (optional) or Chef's knife
Ingredients
- 1 medium onion about 100 g/ 3.5 oz
- 3.5 oz streaky bacon 100 g
- 2 lbs savoy cabbage 1 kg, Note 1
- 1 garlic clove
- 3 tablespoons olive oil
- ยฝ cup chicken stock or vegetable stock, 125 ml, Note 2
- 3 tablespoons sour cream or creme fraiche
- fine sea salt and ground black pepper
- a few gratings of grated nutmeg
Instructions
- Prepare ingredients: If the bacon is not already cubed, chop it and set it aside. Chop the onion finely and set them aside separately. Chop the garlic and set it aside. 3.5 oz streaky bacon/ 100 g + 1 medium onion + 1 garlic clove
- Shred Savoy cabbage: Quarter the cabbage, remove the core, place a quarter on its flat side, and shred it into ribbons.2 lbs savoy cabbage/ 1 kg
- Saute bacon: Heat the olive oil in a large skillet or Dutch oven on medium heat. Saute the onion until translucent, add the bacon, and cook for a couple of minutes.3 tablespoons olive oil
- Add chopped garlic and saute for about 5 minutes, stirring often.
- Saute Savoy cabbage: Pour the vegetable stock into the pot. Stir again, cover, and cook on low heat for about 20 minutes until the liquid has evaporated and the savoy cabbage is cooked but not mushy.ยฝ cup chicken stock/ 125 ml
- Add sour cream: Remove from the heat and stir in the sour cream. Adjust the taste with salt, pepper, and freshly grated nutmeg.3 tablespoons sour cream + fine sea salt and ground black pepper + a few gratings of grated nutmeg
Notes
- Savoy cabbage comes in different sizes; this amount can be ยฝ large head or a small whole, so it's preferable to weigh the amount you need. 2 lbs/ 1 kg is more or less 10 cups of shredded cabbage.ย
- Stock: You can make it with ยฝ a stock cube dissolved in hot water.ย
Stephen says
THANK YOU ! ! ! ! !
Really wonderful ! I am surprised how tasty (and simple) this is.
I have now added this to my personal favourites list.
My personal addition is: When the cooking is finished I don't bother with the crรจme fraiche but make a small 'wells' in the surface and crack eggs into them, recover with the lid and let the eggs 'poach' in the residual heat for about 3 minutes until cooked but still soft yolks. It is now more of a complete meal (All in one pan !)
Adina says
Thank you for the feedback. The eggs are a great idea, I must try that.
Virginia says
Very good! Even with turkey bacon and goat cheese, which is what I had.
Adina says
Turkey bacon and goat cheese sound great, I love both of them.
mjskitchen says
this is the time of year we start eating more cabbage because the summer vegetables start to disappear. We just so happened to have bought a savoy cabbage this week and was wondering what to do with it. Now I know. Such a luscious looking dish, and of course, how can you go wrong with bacon. ๐
angiesrecipes says
A cabbage that I don't use often enough...love this stirfry!