Ingredients
- Green cabbage, medium-sized: 1 head
- Turkey bacon: 6 slices
- Yellow onion: 1 medium
- Sour cream: 1/2 cup
- Butter: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Chop the turkey bacon into small pieces. In a large skillet or Dutch oven, cook the turkey bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Step 2: Core and shred the cabbage. Dice the onion. Add the butter to the skillet with the turkey bacon fat. Add the diced onion and cook until softened, about 5 minutes.
- Step 3: Add the shredded cabbage to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the cabbage wilts and begins to soften, about 10-15 minutes.
- Step 4: Reduce the heat to low. Stir in the apple cider vinegar and cook for another 5 minutes, stirring occasionally, until the cabbage is very tender and slightly caramelized.
- Step 5: Remove from heat. Stir in the sour cream and cooked turkey bacon. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the cabbage gently in a skillet over medium-low heat, adding a splash of water or broth if needed to prevent sticking.
- Serve this dish as a flavorful side alongside roasted chicken or pork.
- Don't overcrowd the pan with cabbage; cook in batches if necessary to ensure even browning and optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American