I admit that this is not the most beautiful recipe I’ve ever posted. And it’s certainly far from being complicated. So, you’re wondering, why are you posting this Braised Cabbage? For one reason only – because it’s delicious!
Cabbage is one of those lowly vegetables that people tend to overlook in the produce section. Or they use it to make coleslaw or other summer salads. But I’ve always thought of cabbage as a winter vegetable. It’s always there. Always reliable long after the delicate lettuces and summer greens are long gone. And, did you know that it’s pretty darned healthy, too? Yep. Cabbage is an excellent source of vitamin C and contains significant amounts of an amino acid that has anti-inflammatory properties. Along with broccoli, it is also a source of a chemical which boosts DNA repair in cells and is believed to block the growth of cancer cells. So there.
I’ve always enjoyed cabbage pretty much any way you can cook it. BeeBop on the other hand, can just barely tolerate it being in the house. Something about the odor of cabbage cooking being comparable to the residue of the local sewage treatment plant. Whatever. Just give me a bowl of this, some pork roast and a big piece of cornbread and I’m happy.
Start with some olive oil in a large saucepan. Add the onions, garlic, bell pepper and bacon and cook until the bacon is beginning to brown.
Then add the caraway seeds and cook for an additional minute or two.
Add the chicken stock and cabbage. Bring the pot to a boil. Reduce the heat, cover, and let simmer for about 5 minutes. Remove the cover and simmer until the cabbage is tender – about 15-20 additional minutes.
Other cabbage recipes you might enjoy:
- Colcannon from Simply Recipes
- Herbivoracious’ Island Style Sweet and Spicy Cabbage
- Roasted Cabbage with Lemon from Kalyn’s Kitchen
- Roasted Cabbage with Bacon from The Kitchn
- Irish White Bean and Cabbage Stew from the Fat-Free Vegan