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Braised Red Cabbage 

Updated February 23, 2016
(1 Votes)

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Cookbook

Osteria

Published by Clarkson Potter

If you haven’t tried braised cabbage in a while, it’s well worth another look. The cabbage cooks only for about 25 minutes, just until tender and wilted.  It is a simple and delicious dish that belies the old tales about the sulphorous odor of cabbage cooked for hours. Not this! It smells warm and earthy.

In the summer, the leaves on cabbage heads are more open, while the cabbage heads you buy in the winter are more tightly wrapped. When you prepare it, pull off the outer leaves only if they look wilted or browned; otherwise, just start slicing. I like the color of red cabbage but you could use green cabbage here, or try savoy, napa, or bok choy. All are good, mild, and sweet and should never be overcooked. I pep the cabbage up with a little red wine vinegar here and also mix it with bacon, an appealing combination of flavors and textures.

 

Serves4

Cooking Methodbraising

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationside dish

Mealdinner

Moodstressed

Taste and Texturesmoky, tart

Type of Dishvegetable

Ingredients

  • 4 slices bacon or pepperoni, diced                           
  • 1 yellow onion, thinly sliced
  • 1 head red cabbage, thinly sliced                
  • 3 sprigs fresh thyme                   
  • 1 ¼ cups chicken stock                       
  • 2 tablespoons red wine vinegar                       
  • Kosher salt and freshly ground black pepper

Instructions

In a large saucepan, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy. Add the onions and cook for about 5 minutes or until the onions are translucent.

Add the cabbage and thyme and cook for about 15 minutes or until the cabbage wilts. Pour the stock over the cabbage and bring to a simmer over medium heat. Cover and cook for about 10 minutes.

Season with the vinegar and salt and pepper to taste.

3. Season with the vinegar and salt and pepper to taste.

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This was so wonderful even though I couldn't imagine it what with pepperoni & thyme? I had no bacon but had some Turkey Pepperoni & used that. I didn't actually eat the pepperoni but it added such a welcome spiciness to it. I used a little Olive oil too since I had no fat from bacon. It was sweet, tart, spicy & buttery (even though I used no butter). I will make this again & again! It was so easy too!

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