My Mom’s German-Style Warm Bacon and Cabbage

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What to do with cabbage besides making cole slaw? I always loved this side dish – its one of my mom’s German specialties – German warm bacon and cabbage.  She usually serves this with bratwurst and mashed potatoes; I always favored the warm cabbage over bratwurst. So when mom came to visit this week, and I just happened to have a fresh picked green cabbage from the farmers market…. we got to cooking in the kitchen. We paired the cabbage with thick cut pork chops, apple sauce and string beans.

warm bacon and cabbagge

I learned that my grandmother made this in a different order: she would first blanche the cabbage for 2-3 minutes in salted boiling water. She would then prepare the bacon, onion and garlic dressing in a skillet and pour the hot sauce over the drained, cooked cabbage. My mom begins her recipe with the dressing first and then wilts the cabbage in the same pot at the end.

pork chop

You may notice when you first taste the cabbage after following all the steps below, the dish will taste like too much vinegar was added. Fret not. Just let this dish stand on the stove covered for about 10 minutes to allow the cabbage to absorb all of the flavors; it taste even better the next day should you have leftovers. You can make this dish ahead of time and reheat just before serving.

german style warm bacon and cabbage

German-Style Warm Bacon and Cabbage 

Ingredients:

  • 1 cabbage, shredded (discard the center, it is too tough to use)
  • 1/2 lb. bacon, but into 1/8” strips, keep two full strips of bacon for garnish
  • 6 garlic cloves, minced
  • 1 1/2 onions, chopped
  • 1⁄2 cup white distilled vinegar
  • salt and pepper to taste

Directions:

  1. Fry bacon in a large le cruesete or large deep frying pan with high sides, over medium heat, cooking until browned and slightly crisp.
  2. Remove bacon and set aside
  3. Add onion and garlic to the bacon fat and cook until translucent.
  4. Add salt and pepper to taste
  5. When they are brown, pour in the vinegar.
  6. Bring it to a simmer, add the cabbage and bacon
  7. Gently stir and mix everything together; sauté for 3 minutes to wilt the cabbage.
  8. Plate the dish and top with crumbled, crispy bacon. Serve hot