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10 Fabulous White Cabbage and Bacon Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Cabbage and bacon with sausage, mash and onion gravy is just one of the recipes featured on this page

Cabbage and bacon with sausage, mash and onion gravy is just one of the recipes featured on this page

Bacon and cabbage both take many different forms but the combination is recognised as a classic, and the two ingredients complement one another perfectly.

This page looks at 10 very different ways to combine specifically back bacon and white cabbage to form tasty and indulgent meals and treats, utilising also a number of other tantalising ingredients. The recipes are largely interchangeable with other forms of bacon and cabbage, so simple experimentation with what you personally have available in your geographical area can very much prove worthwhile.

Fried bacon and cabbage leaves with boiled duck egg sandwich

Fried bacon and cabbage leaves with boiled duck egg sandwich

1. Cabbage, Bacon and Duck Egg Sandwich

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 1 duck egg*
  • 2 rashers back bacon
  • Vegetable oil for frying
  • 2 medium white cabbage leaves
  • Black pepper
  • Little bit of butter
  • Salt
  • 2 slices bread
  • 1 teaspoon freshly chopped flat leaf parsley

*The duck egg should be a minimum of 7 days old as fresher eggs don't hard-boil well

Instructions

  1. Put the duck egg in to a pot of cold water, ensuring it is comfortably covered, and put the pot on to a high heat until the water reaches a simmer. Reduce the heat to achieve and maintain a moderate simmer for 6 minutes.
  2. Pour a little bit of oil in to a nonstick frying pan and fry the bacon for 2 minutes each side or until done as you like it. Remove to a heated holding plate and cover with foil to keep warm.
  3. Cut the tough central core out of each cabbage leaf and thus each leaf into two halves. Discard the tough strips, season the leafs with pepper and fry in the bacon juices on a very high heat for 1 minute each side.
  4. Take the pot containing the duck egg to the sink and run cold water in it to cool it rapidly.
  5. Crack the egg shell on the side of the pot all over and peel away. Mash the egg in a bowl with a little butter and salt.
  6. Lay the cabbage leaves on the first slice of bread, followed by the bacon rashers. Spoon the egg on to the bacon and spread out evenly before scattering with the chopped parsley.
  7. Place the second slice of bread on top, press down lightly and cut in half to serve.
Bacon wrapped cabbage on spicy tomato and peppers sauce

Bacon wrapped cabbage on spicy tomato and peppers sauce

2. Rolled Cabbage in Bacon With Spicy Tomato Sauce

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 2 back bacon rashers
  • 2 tablespoons shredded white cabbage
  • Black pepper
  • Vegetable oil
  • 2 slices from peeled white onion half, separated in to strands
  • 1 large garlic clove, peeled and finely chopped
  • ¼ each of red, yellow and green bell pepper, seeded and moderately finely diced
  • 2 tablespoons canned tomatoes in tomato juice
  • ¼ teaspoon hot chilli powder
  • Pinch of salt
  • 1 teaspoon freshly chopped coriander leaf/cilantro, plus a little extra to garnish

Instructions

  1. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  2. Lay the bacon rashers out flat on a board and arrange the cabbage on the thick, meaty end as shown. Season with some black pepper.
  3. Carefully roll the cabbage in the bacon from thick end to thin.
  4. Pour a very little vegetable oil in to a casserole dish and lay the bacon parcels in with the end piece of the bacon tucked in on the bottom. Put the lid on the dish and cook in the oven for 25 minutes.
  5. Pour 1 tablespoon of oil in to a small saucepan and add the onion and garlic. Saute over a medium to high heat for 2 to 3 minutes, stirring with a wooden spoon, until the onion is just softened.
  6. Add the bell peppers pieces to the onion and garlic and saute for 1 more minute before adding the tomatoes, chilli powder and some salt and pepper. Bring to a very gentle simmer for 5 minutes, stirring frequently.
  7. Stir the chopped coriander/cilantro in to the sauce and cook for 2 minutes before turning off the heat, covering and leaving to cool slightly until the bacon and cabbage rolls are ready.
  8. Spoon the spicy tomato sauce in to a deep serving plate, lift the cabbage and bacon rolls on top with cooking tongs and garnish with the last of the coriander leaf to serve.
Chicken breasts and cabbage wrapped in bacon are served with garlic potato wedges

Chicken breasts and cabbage wrapped in bacon are served with garlic potato wedges

3. Baked Chicken and Cabbage Bacon Parcels With Garlic Wedges

Cook Time

Prep time: 15 min

Cook time: 50 min

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 2 rashers back bacon
  • 1 skinless chicken breast
  • 1 tablespoon shredded white cabbage
  • Black pepper
  • Vegetable oil
  • 1 large baking potato
  • 1 large garlic clove
  • Salt

Instructions

  1. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  2. Lay the bacon rashers side by side on a plate, wide ends to thin ends, to form an effective rectangle.
  3. Lay the chicken breast smooth side down in the middle of the bacon rashers and top with the shredded cabbage. Season with a little black pepper. Fold the edges of the bacon over the chicken breast and cabbage.
  4. Pour a little oil (just enough to cover the base) in to a casserole dish large enough to contain the wrapped chicken and lay the chicken tucked bacon sides down in the dish. Put the lid on the dish and cook in the heated oven for 30 minutes.
  5. Cut the washed and dried but unpeeled potato in half lengthways and cut each half in to 6 wedges.
  6. Add 2 tablespoons of vegetable oil to a large mixing bowl and grate in the peeled garlic clove. Season with a generous pinch of salt and stir well.
  7. Put the wedges in to the bowl with the oil and carefully stir them around to ensure even coating.
  8. Take the chicken from the oven, remove the lid and pierce with a skewer to ensure the juices run clear and it is fully cooked. Replace the lid and set aside to rest while the wedges cook.
  9. Lay the wedges on a baking sheet and cook for 20 minutes in the oven, turning halfway through cooking.
  10. Lift the chicken to a serving plate with a large slotted spoon and plate the wedges alongside.
Poached duck egg on stir fried cabbage and bacon

Poached duck egg on stir fried cabbage and bacon

4. Stir Fried Cabbage and Bacon With Poached Duck Egg

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 serving

Ingredients

  • ¼ small white cabbage, core removed and coarsely shredded
  • ½ small white onion, thinly sliced
  • 2 bacon rashers, cut in to strips
  • Vegetable oil
  • Black pepper
  • 2 tablespoons vinegar
  • 1 large duck egg
  • Salt

Instructions

  1. Add the vinegar to a medium pot with 3 inches of cold water in it. Put the pot on to a high heat just until the water approaches a simmer.
  2. Break the duck egg carefully in to a small cup or bowl.
  3. Pour 2 tablespoons of vegetable oil in to a nonstick frying pan or skillet and put it on to reach a moderately high heat.
  4. When the water in the pot is just starting to simmer, stir firmly but carefully to form a whirlpool. Hold the lip of the cup just above the vortex of the whirlpool and smoothly pour the egg in. Adjust the heat to maintain as gentle a simmer as possible and cook for 4 minutes.
  5. Add the cabbage, onion and bacon to the hot frying pan and season with some black pepper. Stir fry for 3 to 4 minutes, just until the cabbage is starting to soften and the bacon is cooked. Arrange in the base of a deep serving plate.
  6. Lift the poached egg from the water with a large slotted spoon and allow to steam off and dry out briefly before laying on top of the cabbage and bacon. Season the egg lightly with a little salt immediately before serving.
Cabbage and bacon pasty is served with cheese and chutney

Cabbage and bacon pasty is served with cheese and chutney

5. Cabbage and Bacon Pasties With Stilton Cheese and Chutney

Cook Time

Prep time: 40 min

Cook time: 30 min

Ready in: 1 hour 10 min

Yields: 2 servings

Ingredients

  • 3 tablespoons moderately finely chopped white cabbage
  • 1 tablespoon finely chopped white onion
  • 2 rashers back bacon, moderately finely chopped
  • Black pepper
  • ½ pound puff pastry
  • Flour for rolling pastry
  • Beaten egg for glazing pasties
  • 4 triangular wedges Stilton cheese
  • 2 tablespoons red onion chutney

Instructions

  1. Put the cabbage, onion and bacon in to a bowl, season with black pepper and stir well to fully combine.
  2. Lightly flour a clean, dry surface, cut the pastry in half and roll each half out large enough that you can use an 8 inch plate to cut from each a circle.
  3. Divide the pasty filling evenly between half of each pastry circle, leaving a half inch border around the edge for crimping.
  4. Fold the empty half of each pastry circle over the filling and lightly press the edges down to seal. Crimp with your fingers or the blunt point of a dinner knife. Cut a steam vent in the top of each pasty.
  5. Put your oven on to heat to 200C/400F/Gas Mark 6.
  6. Lightly flour or grease a baking sheet, sit the pasties on it and glaze all exposed parts with beaten egg. Bake in the heated oven for 30 minutes.
  7. Take the pasties from the oven when golden and leave to rest for 15 minutes before serving in each instance with 2 Stilton cheese wedges and 1 tablespoon of red onion chutney.
Cabbage and bacon swineherd's pie is served with peas and potato wedges

Cabbage and bacon swineherd's pie is served with peas and potato wedges

6. Cabbage and Bacon Swineherd's Pie

Cook Time

Prep time: 30 min

Cook time: 1 hour 5 min

Ready in: 1 hour 35 min

Yields: 1 serving

Ingredients

  • 2 baking potatoes, medium 1 for mash, large 1 for wedges
  • Salt
  • 2 rashers back bacon, moderately finely chopped
  • 2 tablespoons moderately finely chopped white cabbage
  • Black pepper
  • 1 tablespoon chicken stock
  • Vegetable oil
  • ½ cup frozen peas, or as required
  • Splash of malt vinegar (optional)

Instructions

  1. Peel the medium-sized baking potato and chop to around 1 inch chunks. Add to a pot of cold, salted water and put the pot on to a high heat until it reaches a simmer. Reduce the heat to maintain a low to moderate simmer for 15 to 20 minutes or until potatoes are just softened.
  2. Drain the potatoes through a colander at your sink and return to the empty pot. Leave to steam off, dry out and cool for 15 minutes while your oven preheats to 200C/400F/Gas Mark 6.
  3. Put the cabbage and bacon in to a bowl, season with black pepper and mix well. Add to a 5 inch by 4 inch by 1½ inch pie dish and drizzle over the chicken stock. Mash the potato with a hand masher, spoon on to the cabbage and bacon with a teaspoon and spread out carefully with a knife. Leave the surface area fairly uneven and with small peaks to allow crisping during cooking.
  4. Put the pie dish on to a baking sheet or tray and in to the oven for 25 minutes.
  5. Pour 2 tablespoons of vegetable oil in to a large bowl, season and stir well. Wash the larger potato, dry with kitchen paper and cut in half lengthways before cutting each half in to 6 wedges. Carefully stir the wedges through the seasoned oil.
  6. Take the pie from the oven and cover with foil to keep warm. Lay the wedges on a baking tray and cook in the oven for 20 minutes, turning halfway through cooking.
  7. When the wedges are done, put your grill/broiler on to heat to maximum and add the frozen peas to a pot of boiling water to simmer for 3 minutes.
  8. Uncover the swineherd's pie and place under the hot grill for 2 minutes or until the top is nicely browned. Transfer to a square serving plate.
  9. Drain the peas through a colander at your sink and return to the empty pot. Season with a little salt, black pepper and malt vinegar before swirling the pot gently to combine.
  10. Plate the wedges and the peas alongside the swineherd's pie and serve.
Stir fried cabbage, bacon and chestnut mushrooms with bruschetta

Stir fried cabbage, bacon and chestnut mushrooms with bruschetta

7. Stir-Fried Cabbage, Bacon and Mushrooms With Bruschetta

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 serving

Ingredients

  • 2 rashers back bacon, moderately finely sliced
  • 2 inch by 2 inch by 2 inch piece of white cabbage, roughly chopped/shredded
  • 3 medium chestnut mushrooms, wiped and roughly chopped
  • 2 garlic cloves, 1 peeled and finely chopped for stir fry, 1 peeled and lightly crushed for bruschetta
  • 2 tablespoons vegetable oil
  • Black pepper
  • 1 small sub roll, cut open in to halves
  • Drizzle of extra virgin olive oil
  • Salt
  • 1 teaspoon freshly chopped flat leaf parsley to garnish