Chopped bacon crisps first and comes out, leaving about a tablespoon of drippings to cook five cups of shredded cabbage.
The cabbage takes 8 to 10 minutes to soften and brown at the edges, then cider vinegar and half the bacon go in. The eggs are cooked separately.
The soft yolks in the picture call for pasteurized eggs. Anyone pregnant, very young, older or immunocompromised should have the yolks cooked to 160°F instead.
How to Make It
Bacon crisped
Cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a plate, leaving about 1 tablespoon drippings in the skillet.
Cabbage browned
Add the cabbage, salt, black pepper and red pepper flakes. Cook 8 to 10 minutes, stirring occasionally, until the cabbage softens and develops browned edges. Stir in the vinegar and half the bacon.
Eggs cooked
In a separate nonstick skillet, cook the pasteurized eggs sunny-side up over medium-low heat until the whites are fully set and the yolks remain soft, or cook the yolks to 160°F if preferred.
Plated
Divide the cabbage between two plates, top each with two eggs, then finish with the remaining bacon and chives.
Before the Eggs Go On
The yolk decision comes before cooking.
- BaconChopped bacon crisped, most of the drippings poured off.
- CabbageFive cups shredded, browned 8 to 10 minutes, finished with vinegar.
Check before you continue
Pasteurized eggs for soft yolks, or cook yolks to 160°F — Egg choice
Pregnant people, young children, older adults and immunocompromised diners should take the fully cooked option.
- FryEggs cooked sunny-side up over medium-low until the whites are fully set.
- PlateTwo eggs per plate over the cabbage, with the rest of the bacon and chives.
Ingredient Notes
- Bacon
- Four slices, chopped; half goes into the cabbage and half on top.
- Pasteurized eggs
- Four, required if the yolks are served soft.
- Green cabbage
- Five cups, thinly shredded.
Success Tips
- Pour off all but a tablespoon of drippings so the cabbage fries rather than stews.
- Let the cabbage sit undisturbed between stirs for browned edges.
- Cook the eggs over medium-low so the whites set gently.
Why This Recipe Works
- Bacon drippings season the cabbage from the start.
- Leaving the cabbage to sit between stirs is what browns the edges.
- Cider vinegar lifts the richness at the end.
- Cooking the eggs in a separate pan keeps the whites neat.
Serving Ideas
Divide the cabbage between two plates, top each with two eggs, bacon and chives.
Storage and Reheating
Refrigerate
Refrigerate cabbage mixture up to 3 days; cook eggs fresh when serving.
Frequently Asked Questions
Can I use ordinary eggs?
Only if you cook the yolks to 160°F. Soft yolks require pasteurized eggs.
Who should avoid soft yolks?
Pregnant people, young children, older adults and anyone immunocompromised should choose eggs cooked to 160°F.
