Braised cabbage with bacon

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20 min


35 min



Braised cabbage with bacon

Braised cabbage with bacon. Photo, Roberto Caruso.

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.


  • 4 slices of bacon , cut into 1-in. strips
  • 2 garlic cloves , sliced
  • 10 cups thickly sliced red or green cabbage , about 1/2 large head
  • 1/2 tsp salt
  • 3/4 cup low-sodium chicken broth
  • 1 tsp fresh thyme
  • 2 tbsp cider vinegar


  • HEAT a large pot over medium. Add bacon and cook, stirring often, until crisp, 7 to 10 min. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Add garlic then half of cabbage and salt to same pot. Season with fresh pepper. Cook, stirring often, 1 min. Add remaining cabbage, then broth and thyme. Boil, then reduce heat to medium-low. Simmer, covered, until cabbage is tender, 15 to 20 min. Stir in vinegar and bacon.



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Nutrition (per serving)

  • Calories
  • 131,
  • Protein
  • 4 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 459 mg.
  • Good source of
  • vitamin C