Sunday, December 11, 2011

Braised Cabbage and Applewood Smoked Bacon

A winter, side-dish option full of flavor!

Cabbage is one of the most popular winter vegetables in Italy, and rightly so. Here is one of the most incredible tasting side dishes for your holiday meals, or great as the stuffing for dumplings. And, because whenever there are mashed potatoes on my plate, I have to mix everything else with them, so that's what I did with the cabbage. Old habits die hard... ;-)



1 head of cabbage (shredded, or sliced very thinly)
1 red onions (sliced very thinly, 
1 large carrot (sliced into thin ribbons with vegetable peeler)
1/4 lb. of smoked applewood bacon (cut into small lardons- 1/2-inch pieces)
2 cloves of garlic (pushed through garlic press)
1 tbsp.butter 
3-5 Tbsp. apple cider vinegar
1 tsp. of brown sugar
 sea salt, cracked pepper to taste.


1.) In a 12-inch saute pan, crisp the bacon on medium-high heat. 
2.) Add the onions and sweat down for about 5-7 minutes.
3.)  Add the shredded cabbage,carrot ribbons, garlic, butter, apple cider vinegar, brown sugar, and salt & pepper. Stir to thoroughly incorporate, turn heat down to low and cover. 
4.) Allow cabbage to braise in the liquid for about 20-25 minutes, turning occasionally, until cabbage and onions are very tender and translucent.  

*Serve hot, room temperature, or even cold.