We’ve been lucky enough to get some beautiful red cabbage from our winter CSA share, and since it’s winter braising it seemed like the right way to go. This probably serves 4 as a side dish.
Braised Red Cabbage with Bacon
- 4 slices bacon cut into ½” strips
- 1 medium onion thinly sliced
- 1 medium head red cabbage
- 2 tablespoons dark brown sugar
- 2 tablespoons Dijon mustard
- 1/3 cup apple cider vinegar
- 1 cup chicken broth
- Salt and pepper
Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
While the bacon is cooking, slice cabbage in half lengthwise. Use a sharp knife to cut out the core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
When the bacon is cooked, add the onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and begins to brown, about 4 to 5 minutes.
Add the cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to low and cover the pan.
Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water. Serve and enjoy!
I’ve made this twice recently and the last time was the best. Might have been because I used some homemade chicken broth, but it was silky smooth and delicious! It’s not a quick side dish, but it’s easy and worth the time.
If you have a dog, try chopping up the core of the cabbage and giving it to him/her. My dog loves it (and zero waste)!
My guess is that you could make it with almost any cabbage, but the cooking time might be shorter with a green cabbage. What do you think?