Sauteed Savoy Cabbage with Bacon

4.80 from 5 votes

Sauteed Savoy cabbage with bacon is one of my favorite Savoy cabbage recipes. It makes a perfect side or main and is ready in 30 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Sides

Cuisine: German

Servings: servings

Calories: 300kcal

Author: Adina

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.
½ 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

Savoy cabbage comes in different sizes; this amount can be ½ 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.
Stock: You can make it with ½ a stock cube dissolved in hot water.