Braised Cabbage
Cabbage is one of the foods that made a regular appearance in our CSA boxes. And while I’m a big fan of homeamde coleslaw, Hubby is not. So we had to find another way to prepare our weekly head of cabbage.
This recipe came from just trial and error, playing around until we found something that we liked. And it’s no wonder we liked it, it’s cabbage braised in bacon drippings. This recipes makes quite a bit of braised cabbage, but it reheats nicely, so we just eat the leftovers until they are gone.
One Year Ago: Irish Soda Bread
Four Years Ago: Chewy Oatmeal Raisin Cookies
Braised Cabbage
You can use any kind of cabbage you have on hand
Yield: Serves 4-6
Ingredients:
4 slices bacon
1 head cabbage, chopped
1 Tbsp cider vinegar
salt and pepper to taste
Directions:
In a large dutch oven, cook the bacon until crispy. Remove bacon and set aside.
Add cabbage to pan, toss to coat with bacon dripping. Cover and cook 15-20 minutes until cooked through, but still slightly crispy.
Meanwhile, crumble the bacon.
Add bacon and vinegar to the pan and stir to combine.
Season with salt and pepper.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Stunning color!!
beantownbaker — October 8th, 2013 @ 7:06 pm
It just makes me smile 🙂
Oh gosh, I love this recipe! So creative 🙂
We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
Snowy hello’s from Oslo, Norway/ Tanja Simone, http://somekindashuffle.wordpress.com
beantownbaker — October 23rd, 2013 @ 12:27 am
Thanks! I hope you enjoyed the pasta.
I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.
This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!