Sautéed Cabbage with Mushrooms and Bacon

This Sautéed Cabbage with Mushrooms and Bacon recipe is great as a side dish or on its own. Crunchy and full of flavor!

Not only is it quick and easy to make, but it provides a ton of health benefits too.
As little as half a cup of cooked cabbage is packed with Vitamin C and is rich in fiber, folate, potassium, magnesium, and other nutrients.

The Ingredients:

• Bacon -  6 strips of uncooked bacon, cut into approximately 1-inch slices.  If you don't eat pork, turkey bacon is a good alternative.  It actually has fewer calories and fat than pork bacon.  For this recipe, I used turkey bacon. 
  
• Onion - 1 white or 1 yellow onion, sliced
  
• Carrot - 1 carrot, grated
  
• Mushrooms - I use the button mushroom, but you can use any mushroom you like. To clean mushrooms simply use a damp paper towel and gently rub the dirt off each mushroom.
  
• Green Cabbage - Choose shiny and bright-looking green cabbage with no discoloration or dark spots.  To make sure it is not rotten inside, choose cabbage that feels firm to the touch and has crispy leaves.  If you prefer a more "cabbage flavored" cabbage, choose the smaller cabbage heads.  Otherwise, as a general rule of thumb, larger cabbage heads have a milder cabbage flavor.
  
• Salt -  Add more to taste 
  
• Soy Sauce -   I really like to add the Sweet Soy Sauce to the recipe and mix it with regular soy sauce; it makes the cabbage a little sweeter.  I used this one:
  
  
  

Suggested additional ingredients:

These ingredients could also be added to the recipe to bring out more flavors:

• rotisserie chicken - if you have some chicken leftovers, you can absolutely shred the chicken and stir it in at the end, before adding the soy sauce.
  
• Sausage:  add sliced, fully-cooked, sausage before stirring in the soy sauce 
  
• diced chicken thighs - like our Stir-Fried Chicken Thighs
  
• garnish with chopped fresh cilantro or parsley

Preparation:

1. Line a large plate or bowl with a paper towel - you'll be transferring sautéed bacon and vegetables here.
2. Sautee the bacon:   Sauté bacon in a pre-heated skillet over medium-high heat.    Stir occasionally and until the bacon pieces are crisp and slightly browned (3-4 minutes).  Add the sliced onions and grated carrot and cook until tender (3-4 minutes). ***If you are using pork bacon, there is no need to add any oil to the pan because the bacon releases plenty of oil when it starts frying.  So just add the sliced bacon pieces straight into the pan.  If you are using turkey bacon, add one tablespoon of cooking oil. 
3. Using a slotted spoon (so as to leave some of the greases in the pan) transfer the bacon, onion, and carrot mixture onto the paper towel.
4. Sautee the sliced mushrooms: If you have enough grease leftover, don't add any oil. Otherwise, add one tablespoon of cooking oil to the skillet. Add the sliced mushrooms to the pan (on medium-high heat) and stir.  The mushrooms will release liquid when they are cooking.  Stir the mushrooms in the liquid occasionally, until the liquid has fully evaporated.  Once it's evaporated, add one teaspoon of oil (if the pan is too dry) and salt to taste. Stir until the mushrooms have browned and transfer to the paper toweled bowl with the bacon and vegetable mixture.
5. Sautee the diced cabbage in the skillet over medium heat for 12-15 minutes, until the cabbage is tender and begins to brown.  Add the garlic and season with salt.
6. Stir in the bacon and vegetable mixture and pour in the soy sauce.  Mix well to combine and let cook for another 5 minutes.  Season more to taste.  Serve warm.
   

Try these cabbage recipes too:

The Recipe:

Recipe

Sautéed Cabbage and Mushrooms

Irina

This Sautéed Cabbage with mushrooms and bacon recipe is great as a side dish or on its own.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Dishes

Cuisine American, Russian

Servings 6 -8

Calories 120 kcal

Ingredients

  

1x2x3x

• ▢ 6-8 slices pork bacon or turkey bacon
• ▢ 1 medium onion sliced
• ▢ 500 gm 1.1 lbs.. sliced mushrooms - I used button mushrooms
• ▢ salt to taste
• ▢ 1 kg. 2.2 lbs. diced green cabbage
• ▢ 3-4 crushed garlic cloves
• ▢ 1/4 cup soy sauce
• ▢ 2 tablespoons sweet soy sauce optional - adds sweetness to the cabbage

Instructions

• Line a large plate or bowl with a paper towel - you'll be transferring sauteed bacon and vegetables here.
• Saute the bacon:   Saute bacon in a pre-heated skillet over medium-high heat.    Stir occasionally and until the bacon pieces are crisp and slightly browned (3-4 minutes).  Add the sliced onions and grated carrot and cook until tender (3-4 minutes). ***If you are using pork bacon, there is no need to add any oil to the pan because the bacon releases plenty of oil when it starts frying.  So just add the sliced bacon pieces straight into the pan.  If you are using turkey bacon, add one tablespoon of cooking oil. 
• Using a slotted spoon (so as to leave some of the greases in the pan) transfer the bacon, onion, and carrot mixture onto the paper towel.
• Sautee the sliced mushrooms: If you have enough grease leftover, don't add any oil. Otherwise, add one tablespoon of cooking oil to the skillet. Add the sliced mushrooms to the pan (on medium-high heat) and stir.  The mushrooms will release liquid when they are cooking.  Stir the mushrooms in the liquid occasionally, until the liquid has fully evaporated.  Once it's evaporated, add one teaspoon of oil (if the pan is too dry) and salt to taste. Stir until the mushrooms have browned and transfer to the paper toweled bowl with the bacon and vegetable mixture.
• Sautee the diced cabbage in the skillet over medium heat for 12-15 minutes, until the cabbage is tender and begins to brown.  Add the garlic and season with salt.
• Stir in the bacon and vegetable mixture and pour in the soy sauce.  Mix well to combine and let cook for another 5 minutes.  Add more salt and/or soy sauce to taste.  Serve warm.

Notes

These ingredients could also be added to the recipe to bring out more flavors:

• rotisserie chicken – if you have some chicken leftovers, you can absolutely shred the chicken and stir it in at the end, before adding the soy sauce.
• Sausage:  add sliced, fully-cooked, sausage before stirring in the soy sauce 
• diced chicken thighs
• garnish with chopped fresh cilantro or parsley

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 11gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 15mgSodium: 1021mgFiber: 3gSugar: 6g

Tried this recipe?Let us know how it was!