Baconandcabbagesoup Recipes

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IRISH BACON AND CABBAGE SOUP



Irish Bacon And Cabbage Soup image

This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.

Provided by Ita

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

½ pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Steps:

  • Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
  • Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
  • Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 38.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 6 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 825.3 mg, Sugar 5 g

FRIED CABBAGE WITH BACON



Fried Cabbage with Bacon image

My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.

Provided by Vairy

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 8

Number Of Ingredients 8

5 thick bacon strips, cut into small pieces
1 large onion, chopped
2 cloves garlic, minced, or more to taste
1 medium head cabbage, shredded or chopped
1 teaspoon paprika
1 pinch white sugar
salt to taste
ground black pepper to taste

Steps:

  • Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
  • Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g

BACON AND CABBAGE SOUP



Bacon and Cabbage Soup image

This is a very yummy soup! It's great for a cold weather warm-you-up, delecious as s meal beginner, or wonderful as a one pot meal! I sometimes use regular bacon in place of the Canadian bacon just to change it up sometimes. I forgot to measure how much soup I got but I know I froze several quarts. The amount will be a "guestimation".

Provided by FLUFFSTER

Categories     Chowders

Time 1h5m

Yield 4-5 quarts

Number Of Ingredients 9

1/3 lb Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large yukon gold potatoes, peeled and cut into 1/2-inch pieces
5 1/2 cups chicken stock or 5 1/2 cups low sodium chicken broth
4 bay leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 small head savoy cabbage, cored and thinly sliced into 1/2-inch pieces

Steps:

  • In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface.
  • Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
  • In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saute, stirring, until softened, about 3 minutes. Add potatoes and saute 2 minutes. Add stock, bay leaves, salt, and
  • pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves.
  • Working in 3 batches, in blender puree soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

CABBAGE-AND-BACON SANDWICHES



Cabbage-and-Bacon Sandwiches image

The B.L.T. has met its match. Sweet cabbage lightly sautéed with a hint of lemon, anchovy, and onion complements crisp, salty bacon and a smear of mayonnaise on lightly toasted bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Yield Makes 2

Number Of Ingredients 9

4 slices thick-cut bacon, such as Nueske's (6 ounces), halved crosswise
2 tablespoons unsalted butter
2 anchovies in oil, minced
1/2 small yellow onion, chopped (3/4 cup)
Kosher salt and freshly ground pepper
1/2 small green cabbage, cut into 1 1/2-inch pieces (4 cups)
1 teaspoon fresh lemon juice
Mayonnaise, for spreading
4 slices (each 1/2 inch thick) soft white sandwich bread, preferably shokupan, lightly toasted

Steps:

  • Cook bacon in a large skillet over medium‐high heat, flipping once, until crisp and golden brown, about 8 minutes. Transfer to a paper‐towel‐lined plate.
  • Wipe skillet clean; return to medium‐high heat. Swirl in butter until melted. Add anchovies and onion; season with salt and pepper and cook, stirring occasionally, until just beginning to brown, about 6 minutes. Add cabbage and 1/4 cup water; season with salt and pepper. Cook until cabbage is wilted slightly but still crisp‐tender, about 5 minutes. Stir in lemon juice; season with salt and pepper. Spread mayonnaise onto one side of each bread slice; sandwich cabbage mixture and bacon. Serve immediately.

POTATO & SAVOY CABBAGE SOUP WITH BACON



Potato & Savoy cabbage soup with bacon image

A warming, hearty soup with that takes just 20 minutes to make

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Soup, Starter, Supper

Time 20m

Number Of Ingredients 9

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil, plus extra to serve
550g floury potatoes, peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

Steps:

  • Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
  • While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
  • Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium

CABBAGE AND BACON



Cabbage and Bacon image

Something I've been making for years. If you don't like carraway seeds, use something else-lemon thyme would be good.

Provided by JustJanS

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter or 1 tablespoon bacon grease
1 small onion, finely diced
2 slices bacon, diced
1/2 small cabbage, finely shredded
1 tablespoon sugar
1 tablespoon white wine vinegar
1 teaspoon caraway seed
1 teaspoon chicken stock powder
2 tablespoons water (approximately)
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
  • Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
  • Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
  • Stir through the chopped parsley and serve.

Nutrition Facts : Calories 92.4, Fat 5.4, SaturatedFat 1.1, Cholesterol 2.7, Sodium 57.5, Carbohydrate 10.4, Fiber 2.8, Sugar 6.8, Protein 2

BACON CABBAGE STIR-FRY



Bacon Cabbage Stir-Fry image

For a flavorful side dish, try this fried cabbage and bacon. It's not only delicious, but fast to fix when you need to get dinner on the table quickly. -Lori Thompson, New London, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

6 bacon strips, diced
1 small head cabbage, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground mustard

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Stir-fry cabbage in drippings until tender, 5-7 minutes. Add garlic powder, salt, mustard and bacon; cook and stir until heated through.

Nutrition Facts : Calories 93 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 465mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BACON AND CABBAGE SOUP



Bacon and Cabbage Soup image

Provided by Paul Flynn

Categories     Soup/Stew     Blender     Chicken     Pork     Potato     St. Patrick's Day     Bacon     Cabbage

Yield Makes 4 servings

Number Of Ingredients 9

1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces

Steps:

  • In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
  • In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

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