Low-Carb Gluten-Free Red Cabbage with Bacon and Caraway Recipe

Di Bauer October 23, 2016 - Last updated on February 28th, 2019 Holidays & Seasons, Low-Carb St. Patrick's Day, Recipes, Side Dish Recipes Leave a comment 196 Views

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Written by Di Bauer December 7, 2001 Updated January 7, 2015

Low-Carb, Gluten-Free, Nut-Free, Dairy-Free

If you’re looking for a great side dish to compliment my Glazed Corned Beef, look no further. Red Cabbage with Bacon and Caraway is a great pairing for corned beef. You can serve it for a holiday party, a Super Bowl party, or any other large gathering. This cabbage has a sweet and sour taste that your guests will love. It will quickly become a family favorite.

Red Cabbage with Bacon and Caraway Recipe

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Author: Di Bauer
Prep Time: 15 mins
Cook Time: 13 mins
Total Time: 28 mins
Yield: 4 1x
Category: Low-Carb, Gluten-Free, Nut-Free, Dairy-Free

Ingredients

Scale

4 slices bacon, cut into 1/2-inch pieces
1/2 head red cabbage, thinly sliced
3 tablespoons cider vinegar (or to taste)
1 tablespoon Just Like Sugar Brown (or to taste)
1/2 teaspoon caraway seeds
salt (to taste)
pepper (to taste)

Instructions

Cook the bacon in a large, heavy skillet over medium-high heat until it is crisp. This will take about 5 minutes.
Using a slotted spoon, transfer the bacon pieces to paper towels and drain.
Pour off all but 2 tablespoons drippings from skillet.
Add the cabbage and sauté 3 minutes.
Whisk together 3 tablespoons vinegar, Brown Sugar Twin, and caraway seeds in small bowl.
Add to cabbage and sauté until cabbage is wilted but still crisp-tender, about 5 minutes more. Season generously with salt and pepper.
Taste, adding more vinegar or Just Like Sugar Brown, if desired.
Mix the cooked bacon into cabbage. Transfer to serving dish and serve immediately.

Notes

Recipe can be doubled if you have a large enough skillet. If you don’t, you can make it ahead in 2 batches.

Make Ahead Tip: Sauté the cabbage for the initial three minutes, whisk the vinegar, Brown Sugar Twin, and caraway seeds together as directed above, and add the mixture to the cabbage. Toss to coat, then take off the heat and cool completely. Cover and refrigerate until just before the meal.

Before serving, return the cabbage mixture to the large, heavy skillet and sauté again until the cabbage is wilted and heated completely through. Transfer the cabbage to a serving dish and serve immediately.