Buttery Bacon-y Cabbage

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 47.2
  • Total Fat: 0.7 g
  • Cholesterol: 0.8 mg
  • Sodium: 456.9 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Buttery Bacon-y Cabbage calories by ingredient
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Introduction

This recipe is my solution for getting the taste of really good cabbage without adding a lot of calories or fat. This recipe is my solution for getting the taste of really good cabbage without adding a lot of calories or fat.
Number of Servings: 6

Ingredients

    1 medium head of cabbage
    1/2 a medium onion (yellow)
    1 Tbsp bacon bits (not imitation)
    Butter-flavored cooking spray (Pam)
    Salt and pepper

Directions

1. Put on a pot of water to boil (should be enough to just cover the cabbage).

2. Chop the cabbage into thin wedges, then smaller if desired. Note: The smaller you chop it, the faster it will cook. Adjust cooking times accordingly.

3. Chop half a medium yellow onion* into short strips. Coat a nonstick frying pan with butter-flavored cooking spray and cook onions until just tender. Add 1 Tbsp real bacon bits*, stir, and reduce heat to very low or turn off.

4. When water begins to boil, drop in the cabbage.
Cook for 3 minutes, stirring occasionally.

5. Add more cooking spray to the frying pan. Transfer the cabbage from the water to the frying pan with the onions and bacon. Use a slotted spoon or tongs. (A little water will inevitably transfer over, too, but that is okay!)

6. Once it is transferred to the frying pan, coat the cabbage with butter-flavored cooking spray and stir to mix in the onions and bacon. Season with salt and pepper to taste (Nutritional info here includes 1 tsp of each). I prefer kosher salt and fresh ground pepper.

7. Cook in frying pan (covered) over low heat for another 2-4 minutes.

Enjoy!

*You might want to adjust ingredient amounts based on amount of cabbage you're cooking. It's a very forgiving recipe, though.

Number of Servings: 6

Recipe submitted by SparkPeople user AMANDARIDG.

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