Skillet Cabbage with Bacon & Mushrooms

Skillet Cabbage with Bacon & Mushrooms

5 Reviews
From: EatingWell Magazine, September/October 2007

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 medium leeks, white and light green parts only
  • 3 teaspoons butter, divided
  • 1 ounce finely cubed pancetta, or bacon
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, divided
  • ½ cup reduced-sodium chicken broth, or water, divided, plus more as needed
  • 6 cups thinly sliced Savoy cabbage
  • 8 ounces shiitake mushrooms, stems removed


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  1. Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
  2. 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.
  3. Add the remaining 1 teaspoon butter and the leeks to the pan. Season with ⅛ teaspoon each salt and pepper and add ¼ cup broth (or water); simmer, covered, until tender, about 5 minutes.
  4. Add cabbage and the remaining ¼ cup broth (or water); season with the remaining ⅛ 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 information

  • Serving size: about 1 cup
  • Per serving: 148 calories; 6 g fat(3 g sat); 5 g fiber; 21 g carbohydrates; 7 g protein; 125 mcg folate; 15 mg cholesterol; 6 g sugars; 0 g added sugars; 1,884 IU vitamin A; 38 mg vitamin C; 67 mg calcium; 2 mg iron; 375 mg sodium; 452 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (38% dv), Folate (31% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 1 fat

Reviews 5

October 30, 2018
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By: Lois Nielsen
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.
September 21, 2009
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By: EatingWell User
Good recipe, but healthy??? Fried bacon in butter?? Edurnetxu
September 21, 2009
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By: EatingWell User
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
September 21, 2009
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By: EatingWell User
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
September 21, 2009
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By: EatingWell User
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
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