Jackie on Lively Lady sent me this recipe nearly two months ago and I printed it out to try. And somehow it got buried and forgotten.
Last week, I was cleaning up my desk, procrastinating figuring what I was going to make for dinner. I came across the recipe and my immediate thought was that not only did I have everything for it, but it would great way to use up a bunch of “odds and ends” that I had. Actually, my procrastination in planning dinner had been because I knew I needed to use some stuff up.
Specifically, I had most of a bag of coleslaw, a couple slices of bacon and a bit of diced ham, along with a half-dozen mushrooms. Maybe not exactly what Jackie’s recipe called for, but her note accompanying it said “it takes very well to substitutions…and additions!” Anything that takes well to substitutions is a great recipe aboard a boat!
Jackie added “Instead of the Canadian bacon, which obviously isn’t available in most places, we’ve used Spam, hot dogs, ham, regular bacon…whatever is on hand. We’ve added carrots and, again, whatever else is on hand and we make it in the pressure cooker to speed it up. We usually serve it over rice, but there again, it’s up to you.” Well, no rice for us.
We loved it! Enough that Dave, who never makes special requests for dinner, asked me today if I’d make it again. Fine with me — not only does it taste great, but it’s simple and quick to prepare, taking about 30 minutes.
This time, I have a head of purple cabbage, bacon, a bunch of mushrooms and a medium-hot pepper that are going to get tossed in with a few green onions and some regular onion.
Sweet & Sour Cabbage and Bacon
Ingredients
- 2 teaspoons oil
- 6 oz. Canadian bacon, cubed
- 1 cup sliced onions
- 4 cups shredded green cabbage
- 1½ tablespoons white vinegar
- 1½ teaspoon firmly packed brown sugar
- 1/8 teaspoon pepper
Instructions
- Heat oil in a skillet. Add bacon and onions. Saute until browned.
- Stir in cabbage. Add remaining ingredients and cook, uncovered and stirring occasionally, about 10 minutes or until cabbage is tender and liquid has evaporated.
Notes
- If you’re using regular bacon, don’t use the oil.
- If using mushrooms, saute them with the meat and onions.
- Substitute other vinegars for the white vinegar and get a different taste (we like cider vinegar and balsamic)
- If you don’t have brown sugar, use the same amount of white.
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Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Amy says
Perfect. I was just searching the internet last night for recipes using cabbage and bacon since I have both on hand. Looks like a nice fall comfort meal.
Monique Davis says
You had me at bacon…
Phyllis Crumrine says
Going to Vashon Island for the weekend, this will make an easy yummy fall dinner on the boat.
The Boat Galley says
Phyllis — exactly! Have a great time!
Randy Renk says
This looks great going to try
Anne Ellingsen says
Sounds interesting
Bonnie Gibson-Cunningham says
This was great! We’ve done cabbage as a ghoulash(?)–hamburger & can of diced tomatoes, or sauteed with curry powder. I had a bag of sliced cabbage and some leftover mushrooms. I let DH pick out either bacon or ham at the grocery store (diced honey ham). Success. So easy. Next time I’ll try a can of spam.