Braised Cabbage with Bacon

1. 1
   fry · ~8 min

   Render the bacon until crispy.

   1.Place chopped bacon in a cold large skillet or Dutch oven.

   2.Set over medium heat and cook, stirring occasionally, until bacon is crisp and fat is fully rendered (6-8 min).

   3.Transfer bacon to a paper towel-lined plate with a slotted spoon, leaving rendered fat in the pan.

   TIPStarting in a cold pan lets the fat render slowly without burning the meat.
2. 2
   saute · ~8 min

   Sauté the onion in bacon fat.

   1.Add sliced onion to the hot bacon fat in the skillet.

   2.Cook over medium heat, stirring occasionally, until softened and lightly golden at the edges (5-7 min).

   3.Add minced garlic and stir until fragrant (30 sec).

   TIPDon't rush this step — the onions pick up all the smoky fond from the bacon.
3. 3
   simmer · ~20 min

   Braise the cabbage until tender.

   1.Add sliced cabbage to the skillet in handfuls, letting each batch wilt slightly before adding more.

   2.Pour in water, stir well, and season with a pinch of salt and black pepper.

   3.Cover with a lid, reduce heat to low, and let the cabbage braise gently for 18-20 minutes, stirring once halfway through.

   4.Cabbage is done when it is silky, tender, and has absorbed most of the liquid.

   TIPIf the pan looks dry before the cabbage is tender, add a splash more water. The goal is soft, not wet.
4. 4
   mix · ~1 min

   Finish with butter and reserved bacon.

   1.Remove the lid and increase heat to medium-high for 1 minute to evaporate any excess liquid.

   2.Turn off the heat. Add butter and the reserved crispy bacon, folding everything together until the butter melts and coats the cabbage.
5. 5
   serve

   Taste, adjust seasoning, and serve warm.

Cuisines we love