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Cabbage with Bacon and Crème Fraîche

(recipe, Jim Dixon)

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Since I use it mostly to flavor other dishes, I usually buy bacon ends and pieces at the butcher counter instead of slices. It’s cheaper, keeps well in the freezer, and doesn’t require any thawing before use.


  1. ½ cup chopped uncooked bacon pieces
  2. 1 medium-sized yellow onion, chopped
  3. Pinch of sea salt
  4. 1 head green cabbage
  5. ½ cup crème fraîche


  1. Sauté bacon with a splash of olive oil in a heavy skillet until it begins to crisp.
  2. Add the chopped onion with a pinch of sea salt and sauté for a few more minutes, until the onion becomes translucent.
  3. Split a head of green cabbage into quarters and cut away the core. Lay each quarter flat side down and slice, not too thinly, then cut those at right angles into roughly 1-inch pieces. Add to the bacon and onions, and cook over medium heat for about 10 minutes or until the cabbage has wilted completely.
  4. Add the crème fraîche, and continue to cook for another 5 minutes, adjusting salt if necessary. Serve hot.


Making crème fraîche is easy: combine a half pint of heavy cream with 2 to 3 Tbsp. plain yogurt that has live cultures. Cover and let sit in a warm spot for 12 to 24 hours or until thick, then refrigerate for up to a couple of weeks.