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Cabbage With Leeks and Bacon


Cabbage with Leeks and Bacon

Cabbage with Leeks and Bacon

Diana Rattray
This is an tasty dish, and it makes a perfect side to ham, roast beef, or corned beef. This cabbage dish is easy to prepare, has just a few ingredients, and it cooks very quickly. This is a great dish to serve for St. Patrick's Day!

Season this easy and delicious cabbage dish with a little salt and pepper, then serve with cider vinegar for drizzling.

Yield: Serves 6 to 8


  • 2 large leeks
  • 8 to 10 thick slices bacon, diced
  • 1 tablespoon butter
  • 1 medium head of cabbage, chopped
  • 3/4 cup chicken broth or water


Cut the green part and root off of the leek, leaving the white part. Cut in half lengthwise, then rinse well to clean out any dirt and grit. Slice thinly and set aside.

In a large deep skillet or Dutch oven over medium heat, cook the bacon, stirring, until almost crisp. Remove to paper towels to drain, leaving a few teaspoons of bacon grease behind. Add the butter to the pan. Add the leeks and cook, stirring, until wilted, about 4 to 5 minutes. Add the cabbage and the broth or water.

Cover and simmer for 10 minutes. Add the bacon, toss, cover, and continue cooking for 5 to 10 minutes longer, until cabbage is tender. Add salt and pepper, to taste.

Serve drizzled with cider vinegar or pass the vinegar at the table.

Serves 6 to 8.

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