Spicy Cabbage

By Kevin • 30 or Less, All, Meat • 10 Mar 2013

Spicy Cabbage

Sure, you could make this dish without the bacon, but really, what’s the point? The idea of cooking cabbage with bacon seems Eastern European, though the cumin, chili peppers and lemon take it in another direction entirely. This started as vegetarian Indian dish, but I “fixed” it because, as we all know, everything’s better with bacon.

Time: 30 minutes

Serves: 4


8 thick slices bacon – cut into matchsticks
1 teaspoon cumin seeds
½ teaspoon crushed red chili
1 onion – thinly sliced
2 carrots – peeled and grated
8 cups cabbage – thinly sliced or shredded
½ teaspoon kosher salt
1 tablespoon fresh lemon juice



Place a deep frying pan on medium heat and once it’s hot, add the bacon. Cook, stirring occasionally until the bacon is nearly crisp.

Add the cumin seeds and crushed chili, stirring constantly for thirty seconds.

Stir in the onion, carrots and cabbage. Cook, stirring occasionally for seven minutes.

Stir in the salt and lemon juice, then serve immediately.

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