Bacon Caraway Braised Cabbage

Again, as part of the planning (remember, I used part of a cabbage head in the Drunken Noodles recipe a few days ago), here comes a tasty German inspired braised cabbage dish. A dish perfect for the meal I have planned (Knackwurst), but this dish is great with Schnitzel or Rouladen also. Well, it is not going to cook itself, so let’s get to it, OK?

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Ingredients

½ head small green cabbage, thinly sliced
3 slices bacon, cut in strips
2 tbsp bacon drippings
1 tbsp butter
¼ onion, thinly sliced
1 tbsp sugar
½ tsp salt
½ tsp black pepper
½ tsp garlic, minced
⅓ cup apple cider vinegar
½ tsp caraway seeds

Instructions

Heat a large skillet with a cover (or dutch oven) over medium/medium-high heat.
Cook the bacon strips until crisp, approximately 4 - 6 minutes.
Using a slotted spoon, remove the bacon to a paper towel lined plate and reserve 2 tbsp of bacon drippings in the pan.
Reduce heat to medium and add the butter.
When foaming, add the onions and cook until just starting to turn translucent around the edges, approximately 1 - 2 minutes.
Add the cabbage and saute/sweat with the onions until softened, approximately 5 - 6 minutes.
Add the garlic, sugar, salt, and pepper, stirring to combine.
Add the caraway seeds and apple cider vinegar and cover after stirring to combine.
Reduce heat to medium low and cook until well softened, approximately 15 - 20 minutes.
Add the bacon and stir to distribute before serving.

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2 COMMENTS

Dee Berube | 30th Oct 17

How much caraway? not listed in the ingredients.
- Kent | 30th Oct 17
  
  Hi Dee!
  
  Thanks for pointing out the missing ingredient. I use 1/2 tsp of caraway seeds in the recipe.
  
  Kent