Reimagining the Humble Cabbage
Cabbage often gets a bad rap, but when prepared correctly, it’s a game-changer. This recipe showcases its savory goodness, making it a fabulous side dish for any occasion.
Choosing the Right Cabbage
While red cabbage is the classic choice, feel free to experiment with other varieties. The key is to find one that suits your taste preferences.
A Head Start
You can prepare this dish up to a day in advance, allowing the flavors to meld together beautifully. For a vegetarian option, simply omit the bacon and substitute low-sodium vegetable broth for the chicken broth.
The Essential Ingredients
- 1 medium head red cabbage
- 6 thick slices applewood-smoked bacon, cut into lardons
- 1 medium yellow onion, thinly sliced
- 2 tablespoons packed dark brown sugar
- 2 tablespoons Dijon mustard
- 1/3 cup cider vinegar
- 1 cup low-sodium chicken broth
Unleashing the Flavors
- Prepare the Cabbage: Slice the cabbage in half lengthwise, removing the white core. Cut each half into quarters, then thinly slice into 1/4-inch-thick strips. Set aside.
- Crisp the Bacon: Cook the bacon in a large Dutch oven over medium heat, stirring occasionally, until browned and crispy.
- Soften the Onion: Add the sliced onion to the pot, stirring to coat in the bacon fat. Season with salt and pepper, cooking until the onion softens and edges begin to brown.
- Add the Cabbage: Stir in the reserved cabbage, cooking until it begins to wilt. Add the brown sugar and mustard, stirring to combine.
- Deglaze and Simmer: Deglaze the pan with cider vinegar, scraping up any browned bits. Add the chicken broth, seasoning with salt and pepper. Bring to a simmer, then reduce heat to medium low and cover. Simmer for 45 minutes, stirring occasionally, until the cabbage is soft and soupy.
Beverage Pairing
Complement the earthy and smoky flavors of this dish with a light- to medium-bodied red wine, such as Pinot Noir. Alternatively, try a Duvel, Schneider Aventinus, or Stone Smoked Porter for a perfect pairing.
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