Braised Cabbage (dairy-free, gluten-free)

My mother loved braised cabbage; this was her go-to winter vegetable when she was tired of peas, carrots, green beans or corn.  She always used red cabbage but any cabbage will work.  The onion adds a little tang and the bacon a smoky flavor.  I add pear; my mother always used apple.  Either will add some sweetness to the dish and, when combined with the fat from the olive oil and bacon, give it a full-bodied richness.  Prepare the onion, bacon, and cabbage ahead of time and this takes around 15 minutes to cook.  Makes 4 servings using a 3-4 inch cabbage.

In a large saute pan, add:

  • 1 tablespoon olive oil
  • 1/2 to 3/4 cup chopped uncooked bacon (whatever bacon your family likes works fine) — IF your bacon is very fatty, don’t use the olive oil

Cook until bacon is browned.  If you have more than a couple of tablespoons of fat in the pan, drain some off. Add to the pan:

  • 1 cup chopped onion

Cook until onion is softened.  Add:

  • 4-5 cups chopped cabbage
  • 1/4 cup vinegar (any vinegar works but if white is used, a little less vinegar would probably be good unless your family really loves the taste of vinegar)

Cover and braise 5-7 minutes until cabbage is softened, stir once or twice during cooking.

Add 1 diced apple or pear and cook another minute or two until fruit is soft (the apple may take a few minutes more than the pear).  Drizzle with 1 tablespoon of maple syrup.  Add salt and pepper to taste, stir well, and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.