Braised cabbage with baconBy Chatelaine
This article has not been rated yet.
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.
The best way to store your herbs
[brightcove id=’1009594311001′ width=’640′ height=’360′]
Nutrition (per serving)
- 4 g,
- 6 g,
- 11 g,
- 2 g,
- 459 mg.
- Good source of
- vitamin C