This creamy purple cabbage with bacon recipe is so delicious that the whole family loves it.
I really like purple cabbage. My kids really like purple cabbage. Plain ole’ green cabbage they turn their nose up at. But there’s something about the purple cabbage beckons them to eat it.
Is it the color?
The extra vitamins in red cabbage?
Loving This Creamy Purple Cabbage With Bacon
Who cares what it is. I’m just happy it’s a vegetable everyone in my family enjoys! I tend to think that beautiful color that appeals to us all, but it really doesn’t matter.
Our family loves it sauteed with just a bit of butter and REAL salt. But, when we really want to kick it up a notch we make this recipe. It’s rich and creamy. It can pass for a meal in itself.
What’s there not to love? Beautiful purple cabbage, paired with cream cheese, and bacon. It makes a perfect accompaniment to your favorite meat straight off the grill.
Creamy Purple Cabbage (with bacon)
- 1 pound bacon reserve grease
- 1 head purple cabbage
- 8 ounces cream cheese softened
- 2 Tablespoons Apple Cider Vinegar
- Salt to taste
- Fry the bacon until crispy and reserve the bacon grease. Crumble the bacon and set aside.
- Slice cabbage into thin strips. Combine cabbage and bacon grease in a large pot. Heat over medium heat until the cabbage is tender.
- When the cabbage is tender turn the heat to low. Add salt, apple cider vinegar, and cream cheese. Stir until the cream cheese is thoroughly combined.
- Remove from heat and stir in the crumbled bacon pieces!
And yes, I know purple cabbage is technically called “red cabbage,” but I still think it looks more purple than red! 🙂 Let me know if you love this creamy purple cabbage with bacon as much as my family does!
I am not a big fan of cooked cabbage, but this looks pretty good. Especially with the cream cheese and bacon.
Thanks for sharing on Happiness is Homemade.
Since I have to stay dairy-free (hence no cream cheese) and I use coconut milk instead, any suggestions if I should add anything else to get the flavor of cream cheese? I’ve never been a cream cheese fan so I’ve never experimented with it.
That is a bummer. I’m not sure what sort of dairy-free alternative would work in this recipe. If you tried coconut milk, I’d probably just skim the cream off the top of the can and try that. But, it would certainly have a very different flavor. You could always try the recipe without any cream – I’ll bet it would be good without. Of course, then it wouldn’t be creamy though.
I was actually wondering if yogurt cheese would work. So if I were trying to make it dairy-free, I think yogurt cheese from coconut yogurt would be the first thing I’d try.
It might, but I’ve not tried it! If you do try it, let me know how it turns out 🙂
Nutritional yeast is a good flavor sub for cheese