Monday Night Cabbage Bacon and Peppers
Transform your weeknight dinners with this hearty and flavorful Monday Night Cabbage Bacon and Peppers recipe! This quick and easy skillet dish combines tender, caramelized cabbage and vibrant bell peppers with crispy bacon for a smoky, savory explosion of flavor. Seasoned with garlic, smoked paprika, and a hint of optional red chili flakes, this one-pan wonder is both simple to prepare and deeply satisfying. Perfect as a standalone low-carb meal or served with rice, crusty bread, or roasted potatoes, this 40-minute recipe (including prep time!) is designed to fit seamlessly into busy weeknights without compromising on taste. Your family will love this colorful, comforting dish packed with bold flavors and wholesome ingredients. Keywords: cabbage and bacon recipe, easy weeknight dinner, skillet cabbage and peppers, low-carb skillet dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cabbage
- 8 slices Bacon
- 2 large Bell peppers (red, yellow, or orange)
- 3 large Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Remove the outer leaves of the cabbage, rinse thoroughly, and cut it into thin shreds.
Wash and core the bell peppers, then slice them into thin strips.
Peel and finely mince the garlic cloves.
In a large skillet or sauté pan, cook the bacon over medium heat until crispy, about 7-9 minutes. Remove the bacon from the pan and place it on a plate lined with paper towels to drain. Reserve about 2 tablespoons of the bacon fat in the pan, discarding the excess.
Add the olive oil to the reserved bacon fat in the pan. Heat over medium heat, then add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Toss in the shredded cabbage and sliced bell peppers. Stir well to coat the vegetables in the oil, bacon fat, and garlic mixture.
Season the vegetables with salt, black pepper, smoked paprika, and red chili flakes (if using). Stir to combine evenly.
Cook the vegetables over medium-high heat, stirring occasionally, for about 10-12 minutes or until the cabbage is tender and slightly caramelized and the peppers are softened.
Chop the cooked bacon into bite-sized pieces, then return it to the skillet. Stir everything together until well combined and heated through.
Taste and adjust seasonings, if necessary. Remove from heat and serve immediately as a main dish or alongside rice, crusty bread, or roasted potatoes.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 28.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
