I really only ever considered cabbage from a coleslaw perspective. VERY wrongfully so, apparently. Turns out cabbage is a pretty dope, nutrient-dense veggie that is even tastier braised...in bacon grease...garnished with more bacon. This side dish's piggy pairing makes it a shining star. As the saying goes, everything is better with bacon.
...is that a saying? It should be.
- 4 strips of bacon
- 1/2 yellow onion, diced
- 1 head of green cabbage, thinly sliced
- 1/2 cup bone broth
- 2 bay leaves
- Salt and pepper to taste
- In a large skillet or dutch oven, preferably cast iron, fry up your bacon until it reaches your desired crispness.
- Remove the bacon, crumble it up and set aside. Leaving the rendered bacon grease in the skillet, add the onion and cabbage to the skillet and saute for 3-5 minutes, until the onions become translucent.
- Add the bone broth to the skillet and turn the heat up to high for about two minutes, then bring it to a simmer. Cover and let sit for about 15 minutes.
- Remove the lid, add the bacon pieces and let it continue to simmer for 5-10 more minutes uncovered. At this point, most of the liquid should be absorbed and the cabbage should be soft and braised.
- Remove the bay leaves and serve!