📝 About This Recipe
This comforting dish transforms the humble, crinkle-leafed Savoy cabbage into a luxurious, melt-in-your-mouth side that balances smoky, salty, and sweet notes. Slow-braised in a rich chicken stock with thick-cut pancetta and a touch of apple cider vinegar, the cabbage loses its bitterness and develops a deep, savory complexity. It is an quintessential European farmhouse classic that brings warmth and rustic elegance to any dinner table.
🥗 Ingredients
The Base
- 1 large head Savoy Cabbage (approx. 2 lbs, cored and shredded into 1/2-inch ribbons)
- 6 slices Smoked Thick-Cut Bacon (cut into 1/2-inch lardons)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
Aromatics & Braising Liquid
- 1 medium Yellow Onion (halved and thinly sliced)
- 3 cloves Garlic (thinly sliced)
- 1 cup Chicken Stock (low-sodium, or vegetable stock for a lighter version)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Apple Cider Vinegar (for a bright acidic finish)
Seasonings & Herbs
- 4 sprigs Fresh Thyme (leaves stripped from stems)
- 1/2 teaspoon Caraway Seeds (optional, for traditional earthy flavor)
- 1 teaspoon Kosher Salt (adjust to taste based on bacon saltiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (for a subtle background heat)
👨🍳 Instructions
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1
Prepare the cabbage by removing any damaged outer leaves. Quarter the head, remove the tough inner core, and slice the leaves into ribbons about 1/2-inch wide. Rinse in cold water and pat dry.
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2
Place a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add the chopped bacon lardons.
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3
Cook the bacon slowly, stirring occasionally, for 8-10 minutes until the fat has rendered out and the bacon is golden brown and crispy.
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4
Use a slotted spoon to remove the crispy bacon from the pan and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
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5
Add the 2 tablespoons of butter to the bacon fat. Once foaming, add the sliced onions and a pinch of salt. Sauté for 5-7 minutes until the onions are soft and translucent.
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6
Stir in the sliced garlic, thyme leaves, caraway seeds, and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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7
Increase the heat to medium-high and add the shredded cabbage in handfuls. It will look like a lot, but it will wilt down significantly. Toss to coat with the fat and aromatics.
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8
Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom with a wooden spoon.
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9
Add the chicken stock, kosher salt, and black pepper. Bring the liquid to a gentle simmer.
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10
Reduce the heat to low, cover the pot with a tight-fitting lid, and braise for 25-30 minutes. The cabbage should be very tender but not mushy.
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11
Remove the lid and increase the heat slightly. Simmer for another 5 minutes to allow any excess liquid to reduce into a glossy glaze that coats the cabbage.
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12
Stir in the apple cider vinegar and half of the reserved crispy bacon. Taste and adjust seasoning with more salt or pepper if needed.
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13
Transfer to a warm serving bowl and garnish with the remaining crispy bacon and an extra sprinkle of fresh thyme.
💡 Chef's Tips
Always use Savoy cabbage rather than standard green cabbage for this recipe; its crinkled leaves hold the sauce better and have a superior, delicate texture. Don't rush the bacon rendering—low and slow heat ensures the fat is liquid gold and the bits are perfectly crunchy. If the pot looks too dry during the braising process, add an extra splash of stock or water to prevent scorching. For a vegetarian version, swap the bacon for smoked paprika and use vegetable stock, though you'll miss the specific pork fat richness. Make this a day ahead; like many braised dishes, the flavors deepen and improve after a night in the refrigerator.
🍽️ Serving Suggestions
Serve alongside a roasted pork loin or thick-cut pork chops for a classic pairing. Pairs beautifully with creamy mashed potatoes or buttered egg noodles to soak up the braising juices. Excellent as a bed for pan-seared sausages or bratwurst. Accompany with a crisp, acidic white wine like a German Riesling or an Alsatian Pinot Gris. For a festive touch, stir in a handful of toasted walnuts or dried cranberries just before serving.