Boiled Cabbage

Instructions

1. 1

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped bacon and cook, stirring occasionally, until it becomes crisp and golden brown, about 6-8 minutes.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
   • Add the chopped yellow onion to the pot and cook in the bacon fat, stirring frequently, until softened and translucent, about 5 minutes.
   • Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
2. 2

   Simmer the Cabbage

   • Add the chopped cabbage to the pot. It may seem like a lot, but it will cook down significantly. Stir well to coat the cabbage with the bacon fat and aromatics.
   • Pour in the chicken broth and season with salt, black pepper, red pepper flakes (if using), and sugar (if using).
   • Stir everything to combine, then increase the heat to bring the liquid to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the cabbage is tender to your liking. Stir once or twice during cooking.