Braised Cabbage

By Florence Fabricant

Published October 12, 1985

Total Time
2 hours 10 minutes
Rating
4(79)
Comments
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Featured in: FOOD; NOW IS THE SEASON WHEN THE CABBAGE FAMILY IS KING

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Ingredients

Yield:6 servings

  • 2 ounces slab bacon, diced

  • 1 cup sliced onion

  • 2 cloves garlic, mashed

  • 2 ½ pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded

  • 2 cups boiling chicken stock

  • ¾ cup medium-dry white wine such as Riesling

  • Salt and freshly ground black pepper

  • 1 bay leaf

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 grams carbs; 9 milligrams cholesterol; 149 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 5 grams fiber; 766 milligrams sodium; 6 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees.

  2. Step 2

    Saute bacon in a heavy casserole over medium heat until very lightly browned. Remove bacon from casserole, draining as much of the fat as possible back into the pan. Saute onion and garlic in the bacon fat over low heat. Add cabbage, chicken stock and wine. Stir.

  3. Step 3

    Scatter the bacon pieces over the cabbage, season with salt and pepper and place bay leaf on top.

  4. Step 4

    Cover casserole and place in the oven to bake for about 2 hours, until the cabbage has absorbed virtually all the liquid in the pan. Remove bay leaf, check seasonings and serve.

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Ratings

4 out of 5
79 user ratings
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Comments

Jennifer

We make this all the time in the Instant Pot. Render the bacon on sauté first, add 1 tbsp butter, then add onion and garlic until fragrant. Add cabbage, broth and cider vinegar (we can’t have wine) as well as salt and pepper. Pressure cook for 4 minutes, then manual release. Stir well and adjust seasonings. Yum.

Katy

I made this braised cabbage according to the recipe after my French boyfriend prepared his mother's delicious version. What was missing? The last step of removing the lid for the last 1/2 hour of cooking. Allowing the liquid to cook off and concentrate, and for the cabbage to caramelize, makes all the difference between a 3.5 star and a 5 star dish!

Mark

Flavor profile of the ingredients are good. Technique is a waste of time. Saute bacon, remove bacon. Saute cabbage and onions in bacon fat. Keeping it moving on medium heat, you can get some nicely browned cabbage in 15 minutes. Add garlic toward the last 5 min along with adding back the bacon. Chicken stock unnecessary

Dan

Carrots Leeks

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