Braised Cabbage with Bacon

Equipment

• Large Dutch oven or heavy-bottomed pot
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring spoons
• Ladle or large spoon

Ingredients

Main Ingredients

• 1 large head green cabbage, about 1.2–1.5 kg
• 200 g thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar, optional
• 1 bay leaf

Optional Ingredients

• ¼ teaspoon red pepper flakes
• 1 small carrot, diced
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 tablespoon fresh parsley
• 1 tablespoon fresh thyme
• ½ teaspoon celery seeds
• A splash of white wine
• A squeeze of fresh lemon juice

Instructions

1. Dice and cook bacon until crispy.
2. Reserve some bacon for garnish.
3. Cook onion in the bacon fat.
4. Add garlic.
5. Add sliced cabbage.
6. Season with paprika, thyme, pepper, mustard, Worcestershire sauce, and bay leaf.
7. Pour in chicken broth.
8. Cover and simmer for 30–45 minutes.
9. Add butter near the end.
10. Remove the lid and allow excess liquid to reduce.
11. Stir in apple cider vinegar.
12. Taste and adjust seasoning.
13. Remove bay leaf.
14. Top with crispy bacon.
15. Serve hot.

Notes

Allow leftovers to cool before transferring them to an airtight container. Store in the refrigerator for approximately 3–4 days . The flavor can actually become even better after sitting overnight because the cabbage continues to absorb the smoky broth.