Skillet Cabbage with Leeks and Crispy Bacon

This lighter take on fried cabbage is gently sautéed with leeks and finished with oven-roasted bacon. Sautéed Cabbage with Leeks and Bacon pairs beautifully with corned beef for St. Patrick’s Day, but it also works as a flavorful, nutritious side dish any time of year.

What Are Leeks?

Leeks resemble oversized green onions but have a much milder, sweeter onion flavor. They are a popular choice for soups, potato dishes, and sautés where you want a delicate, aromatic onion note without overpowering the dish. Leeks are available year-round at most grocery stores, and their soft texture and subtle flavor make them especially suitable for gentle sautéing alongside cabbage.

Because leeks grow in layers, they often trap soil between the leaves. They should be cleaned thoroughly before cooking to remove any grit. Use only the white and pale green parts for this recipe; the darker outer leaves are tougher and are best reserved for stock or discarded.

How to Slice and Clean Leeks

1. Trim off the root end and the tough, dark green leaf tips. Save the darkest leaves for stock if you like.
2. Slice the leek lengthwise to open the cylinder and expose any trapped dirt.
3. Lay each half cut-side down and slice crosswise into roughly 1/2-inch pieces.
4. To clean, transfer the sliced leeks to a large bowl of cool water and swish them with your hands to dislodge grit. Lift the leeks out of the bowl and drain them in a colander, or use a salad spinner to wash and dry them thoroughly.

How to Make Sautéed Cabbage with Leeks and Bacon

1. Preheat the oven to 400°F (200°C). Arrange bacon slices on a foil-lined baking sheet and bake until they are nicely crisped but not brittle—about 12–15 minutes depending on thickness. Transfer to paper towels to drain and roughly tear into bite-size pieces.
2. In a large Dutch oven or heavy skillet, melt the butter with a tablespoon of neutral oil (such as vegetable or avocado oil) over medium-high heat.
3. Add the sliced cabbage, cleaned leeks, and minced garlic. Season with salt and freshly ground black pepper. Sauté, stirring occasionally, for 10–15 minutes until the cabbage becomes tender and develops light browning around the edges.
4. Stir the torn bacon into the pan, toss to combine, and adjust seasoning as needed. Serve immediately while warm.

That’s it—simple, fast, and packed with flavor. The texture contrast between tender, slightly caramelized cabbage and the meaty bacon pieces makes this an especially satisfying side.

Try this for St. Patrick’s Day or any time you want a hearty vegetable side that complements roasted or braised meats.

Serving Suggestions

This sautéed cabbage works well with corned beef, roast pork, meatloaf, or any hearty main. It also pairs nicely with mashed potatoes or a simple grain like barley for a complete meal.

• Serve alongside roasted or braised beef
• Add as a side to skillet shepherd’s pie
• Combine with boiled or roasted potatoes for a traditional-style plate