Sweet & Sour Cabbage and Bacon

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

Serves 2 — easily increases for any number

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

dash of pepper

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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7 Comments
  • Amy
    Posted at 18 October 2013 Reply

    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
    Posted at 18 October 2013 Reply

    You had me at bacon…

  • Phyllis Crumrine
    Posted at 18 October 2013 Reply

    Going to Vashon Island for the weekend, this will make an easy yummy fall dinner on the boat.

  • Randy Renk
    Posted at 27 September 2015 Reply

    This looks great going to try

  • Anne Ellingsen
    Posted at 27 September 2015 Reply

    Sounds interesting

  • Bonnie Gibson-Cunningham
    Posted at 28 September 2015 Reply

    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.

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