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Braised Cabbage

This economical and hearty side dish is a great choice anytime of the year.  Braised cabbage is served in OSF Upper Western Region cafeterias and is popular with Mission Partners and guests alike.

Serves: 13 servings, about 1 cup each


8 strips bacon

2 onions, chopped (about 2 cups)

2 Tbsp garlic, minced

2 cans diced tomatoes (14.5 oz cans)

1/4 tsp salt

1/4 tsp pepper

1/8 cup soy sauce

1/8 cup balsamic vinegar

1/4 tsp crushed red pepper flakes

1 head cabbage, chopped into pieces


1. Cook bacon until crisp.  Set aside.

2. In a large pan, mix onion, garlic and diced tomatoes.  Add bacon. Stir.

3. Add salt, pepper, soy sauce, vinegar and red pepper flakes.  Heat mixture to boiling then reduce heat and simmer.

4. Steam cabbage and add to the sauce before serving.  Stir well.