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