Creamy Cabbage with Apples and Bacon

Creamy Cabbage with Apples and Bacon

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Terry Temple 0

"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."
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1 h 20 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Cook's Note
  • For chicken stock, you can substitute an equal amount of water, wine, or cider.


  1. 17 Ratings

Most helpful positive review

This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again.

Most helpful critical review

We did not like this at all. It was kind of sweet. It just wasn't very good.

Most helpful
Most positive
Least positive

This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again.

The complexity of flavors makes this a special dish. We felt the first hint of fall in the air today, so I thought this would be an appropriate supper. I'll also make this again - it would be ...

I love this dish! I used both bacon and sausage because we just got a half a hog and wanted to try both. I added chopped carrots and celery to the onion, left out the olive oil because with the ...

I didn't like cooked cabbage much until I tried this recipe. Now I LOVE IT! I want to tell the world about it and eat it for breakfast lunch and dinner! I didn't have the corriander so I did jus...

Very good with mashed potatoes and breaded pork chops. (We prefered this as a side dish, not as a main course.) Subbed ground corriander for the seeds because that's all I had and used 1/2 as mu...

Made this for a St. Patrick's Day potluck. Wow, did it go over big! Excellent tasting. . . will definitely make again. Added 2 cooked, sliced bratwurst.

Very surprised how well the flavors blended together. It really does require the 30 mins cooking time for the flavors to meld. This combination does a good job of eliminating the sulfuric tast...

Thanks to whomever posted the photo - right on! I posted the original recipe - this pic made me think of folding in a can of lowly sliced potatoes (50 cents), rinsed and drained, at the last mi...

this dish was excellent....almost as i remember it back in europe. only the american bacon is not quite like in europe (the smoky, fatty version is better). i did not have coriander (which is th...

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