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Recipe Detail Page
Braised Cabbage
Holiday 2004
Because there was no real refrigeration, vegetables such as cabbage, which last well in a root cellar, were a staple of the table. This dish reheats well at 350ºF (180ºC) for 20 minutes.
Serves 8
¼ cup (50 mL) butter
4 strips bacon, chopped
2 medium onions, thinly sliced
2 lb (1 kg) Savoy cabbage, thinly sliced
1 bay leaf
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) caraway seeds
½ tsp (2 mL) hot pepper flakes
1 cup (250 mL) chicken stock
½ cup (125 mL) white wine
2 tbsp (25 mL) apple cider vinegar
2 tbsp (25 mL) honey
Salt and freshly ground pepper
1. Melt butter in a large skillet over medium heat. Add bacon and cook for 5 minutes or until just beginning to brown. Add onion to skillet, and cook for 3 minutes or until softened. Stir in cabbage and sauté for 5 minutes or until tender crisp.
2. Add bay leaf, thyme, caraway, hot pepper flakes and stock. Cover skillet and simmer gently over low heat for 20 minutes or until flavours have married and cabbage is very tender.
3. Add wine, vinegar and honey. Turn heat up to medium, and simmer uncovered for 5 minutes longer or until liquid has almost entirely evaporated. Remove bay leaf and season with salt and pepper to taste.
Serves 8
