Paleo Parties · Recipe · Side Dishes

Cider Braised Maple Bacon Cabbage

With Thanksgiving right around the corner this recipe is perfect to add to the menu.  It’s a crowd pleaser, and it’s easy to make so you’re not stuck making a time consuming difficult dish along with 20 other dishes.

You could shave even more time off prep work and buy bagged shredded cabbage or use your food processor to shred the cabbage.  I just chop mine up really quickly though.

Peel outer layers and discard. Cut cabbage into quarters and slice the core out.
Thinly Slice

This dish would also pair beautifully with pork or chicken.  You could have dinner on the table in less than 30 minutes by starting the cabbage then cooking some pork chops!  Increase the serving size and let this dish be the star of the plate.

Cider Braised Bacon and Maple Cabbage

  • Servings: 8-10
  • Difficulty: easy
  • Print

A perfect dish for Thanksgiving or a quick and easy family dinner with a simply cooked pork chop.


  • ~2 lbs cabbage, thinly sliced or shredded
  • 3/4 cup apple cider (not vinegar)
  • 1/2 tsp. sea salt
  • 6 slices bacon, chopped into ½” pieces
  • 1 ½ Tb. maple syrup


  1. Prepare cabbage and bacon.
  2. Place the cabbage and cider in a large cast iron skillet or wide pan, over medium heat.
  3. Sprinkle with sea salt.  Cover and cook for about 10 minutes. Stir (I use tongs) and break up any pieces that are stuck together.  Continue to cook with the lid off for another 5 minutes or until the cider is all cooked out.
  4. Turn the heat to Medium/High and add the chopped bacon to the pan.  Stir to incorporate.  Continue to stir every minute or so to let the bacon render the fat and fully cook.
  5. Once bacon is cooked, pour in the maple syrup and stir to even distribute.  Let cook for about a minute.
  6. Serve!

A heaping pile of cabbage served with chiccarone crusted chicken thighs

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