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Boiled Cabbage with Bacon

"Very tender, very flavorful vegetable side. Based on this recipe, seems like Army cooks don't think much of cabbage."
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Ingredients

3 h 15 m servings 136 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 394 mg
  • 16%

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.

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Directions

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  • Prep

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  1. Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
  2. Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

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Reviews

Read all reviews 7
  1. 11 Ratings

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Most helpful positive review

It was good. I cooked it for maybe 2 hours and it still was tender.

Most helpful critical review

Really bad took to long and tasted manly of viniger

Most helpful
Most positive
Least positive
Newest

It was good. I cooked it for maybe 2 hours and it still was tender.

Taste like the cabbage I fell in love with as a youth. The cabbage was tender and sweet (where'd that come from?) I used maple bacon and just loved this recipe.

Really bad took to long and tasted manly of viniger

Cooked it for 3 hours and instead of regular bacon. I used jawls bacon. No flour. Tasted great!

Loved it. Added a bit of garlic powder, tomato paste, and a dash of hot sauce. Also I used beef stock instead of water. Freezes well so make a ton of it.

Cooked about four hours, used just a bit less bacon. Very tasty! Reminded me of when my Mom cooked cabbage many years ago.

Yummy. Takes time but worth the effort!