Here is a rustic, deeply savory recipe for Slow Cooker Braised Cabbage and Bacon. This is a fantastic, budget-friendly side dish or light main course. Slow cooking transforms humble cabbage into a buttery, tender, and sweet dish, while the bacon adds a smoky, salty richness.
Why you’ll love it:
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Budget-Friendly: Cabbage is one of the cheapest vegetables per pound.
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Hands-Off: The slow cooker does all the work.
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Low-Carb/Keto Friendly: A great alternative to potato or pasta sides.
Ingredients
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6 slices thick-cut bacon, chopped into 1-inch pieces
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1 medium head of green cabbage (about 2 to 3 lbs), core removed and chopped into large chunks
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1 large yellow onion, thinly sliced
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3 cloves garlic, minced
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½ cup low-sodium chicken broth (or vegetable broth)
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2 tablespoons apple cider vinegar (this cuts the richness and balances the sweetness)
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1 tablespoon Dijon mustard (or whole grain mustard)
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1 teaspoon caraway seeds (optional, but highly recommended—pairs beautifully with cabbage)
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½ teaspoon smoked paprika
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½ teaspoon black pepper
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Salt to taste (be careful, the bacon adds a lot of salt)
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2 tablespoons unsalted butter, cut into cubes (for finishing)
Instructions
1. Crisp the Bacon (Recommended):
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Heat a large skillet over medium heat. Add the chopped bacon and cook until it is crispy and the fat has rendered out (about 6–8 minutes).
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Remove the bacon bits with a slotted spoon and set them aside on a paper towel.
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Important: Reserve about 1–2 tablespoons of the bacon grease in the skillet. Discard the rest.
2. Sauté the Aromatics (For maximum flavor):
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Add the sliced onion to the skillet with the reserved bacon grease. Sauté over medium heat for 3–4 minutes until softened.
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Add the minced garlic and cook for 30 seconds until fragrant.
3. Deglaze the Pan:
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Pour the chicken broth and apple cider vinegar into the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan (this is where all the flavor is).
4. Load the Slow Cooker:
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Place the chopped cabbage in the basin of the slow cooker.
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Pour the onion/broth mixture from the skillet over the cabbage.
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Add the Dijon mustard, caraway seeds (if using), smoked paprika, and black pepper.
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Toss everything together with tongs until the cabbage is evenly coated.
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Sprinkle about three-quarters of the crispy bacon pieces over the top (reserve the rest for garnish). Dot the top with the cubes of butter.
5. Cook:
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Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
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The cabbage is done when it is very tender and has absorbed most of the liquid. Stir it once halfway through cooking if you are home to ensure even cooking.
6. Finish and Serve:
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Once done, taste the cabbage and add salt only if needed (bacon and broth often provide enough).
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Transfer to a serving dish and garnish with the remaining crispy bacon.
Variations & Tips
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Make it a Main Course: Slice some smoked sausage (like kielbasa) or bratwurst into rounds and throw it in the slow cooker for the last hour of cooking.
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Add Potatoes: If you want to stretch it further and don’t mind the carbs, dice 2–3 Yukon gold potatoes and add them at the beginning of cooking.
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Beer Braised: Replace ¼ cup of the chicken broth with a light beer or hard apple cider for a deeper, pub-style flavor.
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Red Cabbage: You can make this with red cabbage instead of green. Keep in mind that red cabbage takes slightly longer to soften. The apple cider vinegar will help retain its beautiful purple color.
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No Stove? No Problem: If you don’t have time to crisp the bacon, do not put raw bacon in the slow cooker—it will turn rubbery. Instead, use pre-cooked real bacon bits or pancetta, or simply cook the bacon in the microwave first to render the fat before chopping and adding it.