Cabbage With Pecans And Bacon Recipes
BACON PECAN CABBAGE
Bacon Pecan Cabbage is a colorful healthy side with both green and red cabbage sauteed with bacon. This low carb side has so much flavor.
Provided by skinnysouthern
Categories Side Dish
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, cook bacon until crispy. Remove with a slotted spoon and set aside.
- Leave the bacon grease in the skillet and add cabbage. Once the cabbage cooks down some, add the garlic.
- Stir cabbage frequently and cook until it softens to your liking.
- Season to taste with salt and pepper. Add the bacon and pecans and serve.
Nutrition Facts : Calories 270 kcal, Carbohydrate 13 g, Protein 8 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 254 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
FRIED CABBAGE WITH BACON
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
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
CREAMY CABBAGE WITH APPLES AND BACON
Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well. Coriander seeds lend just the right mysterious note and a few go a long way. However, any of the herb seeds (mustard, dill, and celery are all good) or combinations thereof are great for variety. This is a rustic dish, so don't fuss with your chopping -- everything, including the bacon, should be in good-sized chunks, about the same size.
Provided by Terry Temple
Categories Side Dish Vegetables
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
- Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
- Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
- Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 19.4 g, Cholesterol 13.9 mg, Fat 6.7 g, Fiber 5.1 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 237.4 mg, Sugar 12.6 g
PECAN BACON
Steps:
- Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.
Nutrition Facts : Calories 142 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
BRAISED RED CABBAGE WITH BACON, PEARS AND PECANS
Vibrant red cabbage, tossed with hints of crunchy texture and sweet and salty flavour makes for a dynamic side dish. The vinegar in this recipe keeps the red cabbage from turning blue when cooked. To keep the cabbage crisp, choose a head of cabbage that feels heavy for its size and firm to the touch, with crisp, tightly packed leaves. Wrap securely in a plastic bag and store in the refrigerator for up to a week.
Provided by Chef mariajane
Categories Greens
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Heat oil in a large saucepan over medium-high heat. Add bacon and fry until crisp; remove with a slotted spoon and reserve on a paper towel.
- Add onion and sauté 3-5 minutes, then add garlic and cabbage. Cook 3-5 minutes, then add vinegar, pear and caraway seeds. Transfer to a 9x13 -inch baking dish and bake for 30 minutes or until cabbage is just soft.
- Remove from oven, and stir in salt and pepper. Top with cooked bacon , pecans and serve.
Nutrition Facts : Calories 166.2, Fat 11.9, SaturatedFat 2.4, Cholesterol 7.7, Sodium 414.2, Carbohydrate 13.7, Fiber 3.8, Sugar 7, Protein 3.7
WARM PECAN CABBAGE SLAW
Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Drain, if necessary. , Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.
Nutrition Facts : Calories 109 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 376mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CABBAGE WITH PECANS AND BACON
Make and share this Cabbage With Pecans and Bacon recipe from Food.com.
Provided by ChefLee
Categories Vegetable
Time 25m
Yield 1 texas skillet full of cabbage, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the cabbage for about 10 minutes until soft but still crisp and green. Drain and keep warm. ( I usually use a large slotted spoon or strainer and just go from the pot to my skillet when I am ready for the cabbage).
- In a large texas skillet; cook the bacon until crisp then remove to a paper towel to drain. Remove most of the bacon grease from the skillet, leaving just enough to saute the garlic.
- Saute the garlic for about 1 minute then remove it to the paper towel with the bacon. When cool enough to handle, crumble the bacon into little pieces.
- Add the butter to the hot skillet and allow it to melt then add the cabbage and seasonings. Stir a bit then add back the bacon and garlic plus the pecans.
- Heat everything thru then serve.
Nutrition Facts : Calories 314.6, Fat 26.3, SaturatedFat 4.8, Cholesterol 13.1, Sodium 398.9, Carbohydrate 18.8, Fiber 8.4, Sugar 9.4, Protein 6.5
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