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Braised Cabbage with Smoked Bacon

Jan 1st 2018

A true Wisconsin appetizer: addictively delicious fried cheese curds flavored with beer

Prep Time: 10 Minutes
Cook Time: 5-10 minutes
Total Time: 15-20 Minutes
Serves: 4-6


  • 3 slices Nueske Smoked Bacon, diced, fried and drained
  • 2 tsp garlic, minced
  • 1 cup leeks, tough green leaves removed
  • 1 large head Savoy cabbage, core removed
  • 1 cup low-salt chicken broth
  • 15 oz can Great Northern beans, rinsed and drained
  • 1 Tbsp finely julienned fresh sage
  • 1 Tbsp snipped chives
  • freshly ground pepper to taste


  1. Rinse, split and thinly slice leeks
  2. Remove core and thinly slice cabbage (about 6 cups)
  3. Julienne sage and snip chives
  4. Fry bacon in 12-inch skillet over medium-high heat until crisp (about 3 minutes); set bacon aside on paper towels
  5. Reserve 2 Tbsp of bacon fat
  6. Add garlic and leeks to skillet; cook about 2 minutes
  7. Add cabbage, chicken stock and beans; gently toss until combined
  8. Simmer until cabbage begins to wilt (about 3 minutes)
  9. Add bacon, sage, and chives
  10. Toss until well-combined
  11. Season to taste
  12. Serve hot

This Recipes Uses

Nueske Medium-Thick Sliced Applewood Smoked Bacon