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Braised Cabbage and Bacon on Pasta

This is a great way to use a whole cabbage, or napa cabbage leaves, in one easy dish. But you can use any leafy’ greens with this recipe. It works well with any mild, bitter or spicy greens, and you can use lots of them.


  • 1/2 lb bacon, chopped
  • 1 small to medium size cabbage, shredded
    • 1/2 onion, sliced
  • Salt and Pepper
  • 1 lb of dry pasta
  • Grated Parmesan


In a large skillet, saute the bacon on medium heat until it begins to get crispy. Add the shredded cabbage and onion. Toss until well mixed. Cover and braise for 15 minutes or so, stirring occasionally. Add salt and pepper to taste. Turn heat down to low once the greens are wilted.

Meanwhile, cook pasta according to instruction on packets. Drain. Mix with cabbage. Serve in individual bowls and sprinkle with grated Parmesan.

Note: instead of bacon, you can use Italian, breakfast or plain ground pork sausage. If using plain ground pork, just season it a little more with your favorite spices and/or herbs.

Submitted by Tucson CSA