Weekly Recipes

Sautéed Cabbage with Bacon & Chile

Cabbage with Bacon & Green Chiles

Cabbage with Bacon & Green Chiles is really easy to make, nutritious, and very flavorful and satisfying. A great combination & balance of flavors.

This Cabbage with Bacon & Green Chiles is possibly my very favorite cabbage dish – after I made this I had it as my entire meal a couple times. It just has a great, gotta have more flavor to it. Plus it’s so simple to make.

It only has 5 main ingredients, but each one is essential and together they make a complete robust dish. I’ve published some other cabbages dishes, mainly with Southwestern seasonings and flavor. There are no seasonings beyond salt and pepper in this, so the green chiles just add another dimension and heat level to the cabbage and bacon flavor. Could you make this same dish with sausage instead of bacon? Probably … I often cook with Italian sausage, the kind that comes in a chub. That would work very well in this dish.

This makes a great side dish for just about anything and is quick and easy to make. Hope you enjoy it!


Cabbage with Bacon & Chile
Prep time
Cook time
Total time
Recipe type: Vegetable
Cuisine: Southwestern
Serves: 6 servings
  • 1 medium head green cabbage, about 2½ pounds
  • 1 tbsp extra virgin olive oil
  • 4 strips bacon
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup medium hot diced green chiles
  • 1 tbsp apple cider vinegar plus additional to taste
  1. Cut the cabbage in half through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible into fine ribbons. Discard the core.
  2. Heat a large skillet over medium-high heat. Fry the bacon until cooked but not quite crisp. Remove and set aside on a plate to drain. Drain off all but 1-2 tbsp bacon fat.
  3. Add olive oil and cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. You can cover it and let it cook over medium heat for a couple minutes at a time. You want to get some browned, caramelized edges to develop the flavor.
  4. While cabbage is cooking, chop bacon into ¼" to ½" pieces.
  5. Add the green chiles, bacon, and vinegar and sauté another minute or two, stirring.
  6. Remove from heat, add salt, pepper, and vinegar to taste as needed and serve.


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