Smothered Cabbage with Bacon
Wedges of cabbage slow-braised with smoky bacon, onion, garlic and broth until silky-tender, finished with cider vinegar. Soul-food vegetable side that earns main-course status with crusty cornbread.
40 minEasy~573 kcal / servingAmerican
Contains glutenContains dairy
Nutrition
573 kcal
Calories
35 g
Protein
54 g
Carbs
24 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 400 ml Chicken stock
- 1 medium head Green cabbage
- 2 tbsp Fresh parsley
- to taste Black pepper
- ¼ tsp Chili flakes
- 4 cloves Garlic
- 2 tbsp Cider vinegar
- to taste Hot sauce
- 120 g Smoked bacon
- 4 slices Sourdough bread
- 20 g Butter
- 1 tsp Dried thyme
- to taste Salt
- 1 tsp Smoked paprika
- 1 medium Onion
Instructions
- Cut the green cabbage into 4-6 wedges through the core (so they hold together).
- Dice the bacon. Heat a wide heavy lidded pot over medium heat. Crisp the bacon 5-6 min until golden. Lift onto kitchen paper.
- Lower heat to medium. Add the sliced onion to the bacon fat. Cook 6 min until softened.
- Add minced garlic, smoked paprika, chili flakes, dried thyme, salt and pepper. Stir 30 seconds.
- Pour in the chicken stock and cider vinegar. Bring to a gentle simmer.
- Lay the cabbage wedges into the broth (cut-side down). Sprinkle the crispy bacon over.
- Cover, lowest heat, simmer 20-25 minutes until the cabbage is fork-tender at the core (test with a knife).
- Crank heat up briefly to reduce broth a touch. Off the heat, swirl in a knob of butter. Plate 1-2 cabbage wedges per portion, spoon broth and bacon generously over. Scatter chopped parsley. Crusty cornbread or buttered toast alongside for dunking. A drizzle of hot sauce optional.
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