WW Recipe of the Day: Braised Cabbage with Bacon and Dried Cranberries
Today I'm sharing a delicious recipe for braised cabbage with bacon made lighter and more WW friendly. Opting for a cooking spray instead of oil and a small amount of bacon for flavor keeps this version light and tasty.
Cooler weather and the holidays always bring out my need for comforting meals that are often roasted, braised and slow slow cooked. I remember this cabbage dish from my childhood—at least a version of it.
Back then my Grandma used raisins rather than the colorful craisins I use now to braise and slightly sweeten long cooked cabbage. I love it because along with it being really tasty it gets better when you reheat it so I'm happy to make it several days ahead.
What Is Braised Cabbage?
To braise basically means to cook something gently in a small amount of liquid. The low and slow cooking transforms this cabbage into a tender and flavorful side dish everyone will love.
How Many Calories and WW Points in this Braised Cabbage?
According to my calculations, each serving has 180 calories and:
4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
How to Make Braised Cabbage with Bacon and Dried Cranberries
Step 1: Gather and prepare all ingredients.
Step 2: Spray a large frying pan with nonstick spray. Place the chopped shallot and bacon in the pan and cook over medium heat for 2 to 3 minutes, or until the bacon has begun to lightly brown.
Step 3: Add the cabbage and stir to mix thoroughly. Add the wine, then season with salt and pepper.
Step 4: Cover and cook over medium-low heat for 15 minutes, or until the cabbage is soft and tender.
Step 5: Add the dried cranberries and cook, uncovered, for another 2 minutes.
Step 6: Preseason with salt and pepper, if necessary, and serve hot.
Recipe Notes, Substitutions & Variations
I used apple smoked bacon from Trader Joe's. Turkey bacon will also work although you may have to add a teaspoon of olive or canola oil to the pan as the turkey bacon is extremely lean.
A food processor will make short work of the shredding and chopping. Starting with the shallot, finely chop using the blade. Then remove the shallot and WITHOUT washing the bowl, switch to the slicing attachment for the cabbage. The whole process for both will take less than 5 minutes.
If you're without a processor, then chop the shallot by hand and consider buying a bag of pre shredded coleslaw mix which will work perfectly. I often do this when convenience is top priority.
Substitute ½ cup finely chopped onion.
An equal amount of vegetable broth or apple juice would also work, as would water with a splash of lemon juice or vinegar.
Raisins, dried cherries, or dried blueberries would all work.
Along with the cabbage a shredded carrot will give the dish some additional color.
What Should I Serve with Braised Cabbage?
Ways to Use Leftovers
This leftover braised cabbage with keep for up to 1 week covered in the fridge. I used the cabbage as a base for chicken breasts. I put a layer on the bottom of a baking dish and then covered it with seasoned chicken breasts. As the chicken cooks, the cabbage becomes meltingly tender and picks up additional chicken flavors. A great second meal!
If you've made this Skillet Braised Cabbage, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Braised Cabbage with Craisins
- 1 small shallot, peeled and chopped
- 2 slices bacon, chopped (I used applewood cured from Trader Joe's)
- 1 medium white cabbage, cored and shredded (about 7 to 8 cups)
- ½ cup white wine
- Salt and pepper, to taste
- ⅓ cup dried cranberries (craisins)
- Spray a large frying pan with nonstick spray.
- Place the chopped shallot and bacon in the pan and cook over medium heat for 2 to 3 minutes, or until the bacon has begun to lightly brown.
- Add the cabbage and stir to thoroughly mix. Add the wine, then season with salt and pepper.
- Cover and cook over medium low heat for 15 minutes, or until the cabbage is soft and tender.
- Add the craisins and cook, uncovered, for another 2 minutes.
- Re-season with salt and pepper if necessary and serve hot.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy Healthy Cabbage Recipes for Weight Watchers
- Oven-Roasted Cabbage Wedges
- Crock Pot Cabbage Soup with Chicken Apple Sausage
- Slow Cooker 4-Ingredient Kale Pork and Cabbage
- Skinny Slow Cooked Cabbage Roll Casserole
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