Braised Green Cabbage with Bacon and Cider

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 240
• Protein: 9 g
• Carbs: 7 g
• Fat: 17 g

Ingredients

• 1 piece Green cabbage ( shredded into ribbons )
• 150 g Smoked lardons ( ready to cook )
• 1 piece Yellow onion ( finely sliced )
• 40 g Salted butter ( in small pieces )
• 250 ml Dry cider
• 2 piece Thyme ( whole sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Chicken broth optional ( prepared hot )

Instructions

1. Cabbage preparation

   Remove the first damaged leaves. Cut the cabbage into quarters, remove the hard core and slice the leaves into two-centimeter wide ribbons.

2. Browning the garnish

   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. Braising

   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. Slow cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Best reheated gently in a pan with a splash of water.