Braised Green Cabbage with Bacon and Cider
Ingredients
- 1 pcGreen cabbage (shredded into ribbons)
- 150 gSmoked lardons (ready to cook)
- 1 pcYellow onion (finely sliced)
- 40 gSalted butter (in small pieces)
- 250 mlDry cider
- 2 pcThyme (whole sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlChicken broth (prepared hot)
Method
The cabbage turns tender, almost candied in bacon fat and brown butter. Earthy aromas and apple notes escape the pot as the leaves begin to glisten.
- 1
Remove the first damaged leaves. Cut the cabbage into quarters, remove the hard core and slice the leaves into two-centimeter wide ribbons.
- 2
In a casserole dish, melt the salted butter. When it foams, add the bacon bits and the sliced onion. Let color until the bacon fat is translucent and the onion is golden.
- 3
Add the cabbage and thyme. Stir to coat the leaves well with fat. Pour in the dry cider or the chicken broth. The liquid should reach halfway up the cabbage.
- 4
Cover and let simmer over low heat. The cabbage is ready when it crushes easily under the spoon and the cooking juice is reduced to a syrup that coats the vegetable.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the start; the bacon and salted butter provide plenty.
- If the cabbage releases too much water, finish cooking without the lid to reduce the juices.
How long does this dish keep?
Keeps for 3 days in the fridge. Best reheated gently in a pan with a splash of water.
