Old-World Cabbage and Onions with Bacon

To shred cabbage, start by slicing the head into fourths; remove core of each wedge. Then turn over and thinly slice into shreds using a sharp knife.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 0.0%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 13.1g
  • Fiber: 4g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 220mg
  • Calcium: 69mg


  • 2 bacon slices
  • 1 cup thinly sliced Vidalia or other sweet onion
  • 5 cups shredded cabbage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. 1. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon.
  2. 2. Add onion to hot drippings; sauté 5 minutes or until tender. Add cabbage and sweetener; sauté 10 minutes. Stir in reserved bacon, salt, and pepper; remove from heat. Cover; let stand 2 minutes.
  3. carbo rating: 9
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