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Tender braised cabbage with bacon and onions served in a rustic skillet

Smoky Braised Cabbage with Bacon

This comforting one-pot side dish transforms humble green cabbage into meltingly tender ribbons by braising it in savory bacon fat, chicken broth, and aromatics. The smoky, salty crunch of thick-cut bacon perfectly balances the natural sweetness of the cabbage and onions, accented by a splash of apple cider vinegar for brightness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: American, European
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head Green Cabbage cored and sliced into ribbons
  • 6 slices Thick-Cut Bacon chopped into 1-inch pieces
  • 1 large Yellow Onion thinly sliced
  • 3 Garlic Cloves freshly minced
  • 1/2 cup Chicken Broth or vegetable broth
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Smoked Paprika
  • Black Pepper to taste

Equipment

  • Dutch oven or large deep skillet with lid
  • Chef's knife
  • Cutting board
  • Slotted spoon
  • Wooden spoon or spatula

Method
 

  1. Place the chopped bacon pieces into a cold Dutch oven or large, deep skillet. Turn the heat to medium and cook slowly until the bacon is crispy and golden brown to render the fat properly.
  2. Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate. Do not wipe out the pan; keep the rendered fat in the skillet.
  3. Add the sliced onions to the hot bacon fat. Sauté over medium heat for 5 to 7 minutes until they are soft, translucent, and have picked up the browned bits from the pan.
  4. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
  5. Add the sliced cabbage to the pot. If it is too full, add half first, stir until it wilts slightly, and then add the remaining cabbage. Toss well to coat the leaves in the bacon fat and onion mixture.
  6. Sprinkle the brown sugar, smoked paprika, salt, and pepper over the cabbage. Pour in the apple cider vinegar and chicken broth, then give everything a good stir.
  7. Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15 to 20 minutes, stirring halfway through, until the cabbage is tender and translucent.
  8. Remove the lid and increase the heat to medium-high for 2 to 3 minutes to evaporate excess liquid and concentrate the flavors.
  9. Stir the crispy bacon bits back into the pot. Taste and adjust seasoning with additional salt or a splash of vinegar if needed before serving.

Notes

Variations: Add a sliced Granny Smith apple with the cabbage for a tart twist, red pepper flakes for heat, or a splash of heavy cream at the end for richness. For a traditional European flavor, add 1 teaspoon of caraway seeds. Tip: Ensure you slice the cabbage uniformly so all pieces cook at the same rate.