Skillet Cabbage with Bacon & Mushrooms

Rating: 4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
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Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish. Source: EatingWell Magazine, September/October 2007

Perla Meyers
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Ingredients

Directions

  • Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.

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  • Heat 2 teaspoons butter in a 12-inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring, until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.

  • Add the remaining 1 teaspoon butter and the leeks to the pan. Season with 1/8 teaspoon each salt and pepper and add 1/4 cup broth (or water); simmer, covered, until tender, about 5 minutes.

  • Add cabbage and the remaining 1/4 cup broth (or water); season with the remaining 1/8 teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).

Nutrition Facts

Serving Size: about 1 cup
Per Serving:
148 calories; total fat 5.7g 9% DV; saturated fat 2.7g; cholesterol 15mg 5% DV; sodium 375mg 15% DV; potassium 452mg 13% DV; carbohydrates 21.2g 7% DV; fiber 5.3g 21% DV; sugar 6g; protein 6.5g 13% DV; exchange other carbs 2; vitamin a iu 1884IU; vitamin c 38mg; folate 125mcg; calcium 67mg; iron 2mg; magnesium 53mg; thiaminmg.
Exchanges:

3 vegetable, 1 fat

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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Lois Nielsen
Rating: 4 stars
10/30/2018
I have been making this for a few years. I do not use butter or water/chicken broth I like a little crunch texture not soggy. I love to buy the pointed cabbages from the farmers markets in the summer months (short season but oh so sweet) chop with larger pieces rather than shed I also use chopped shallots for a bold flavor instead of leaks sauté on a med high heat for a minute or two then lower the heat and hit it with some GOOD aged balsamic at the end. That is a meal to me. Read More
EatingWell User
Rating: 4 stars
10/31/2011
Good recipe but healthy??? Fried bacon in butter?? Edurnetxu Read More
EatingWell User
Rating: 4 stars
10/31/2011
Excellent i did add some caraway seeds and chopped carrots celery and pepper. my husband said i out did myself. he was recently diagnosed with heart disease and his transition to healthy food has not been easy. thanks for such a good website. j Massillon OH Read More
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EatingWell User
Rating: 4 stars
10/31/2011
I tweaked this a little for what I had on hand by omitting the leeks and adding a handful of fresh spinach at the end and it was absolutely delicious! Beth Tong Jasper MO Read More
EatingWell User
Rating: 4 stars
10/31/2011
This was excellent. And so easy to prepare by using preshredded cabbage and sliced mushrooms (used button mushrooms). And add in shredded carrots for extra nutrition. Jen B Millington MD Read More
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