Cabbage gets a bad rap! Here it is braised in apple cider and bacon drippings giving it a wonderfully tangy flavor for very few cents.
As you can probably guess, I am a huge fan of shows like “Top Chef,” not so much for the competition aspect but because I love to see the flavor combinations the contestants come up with. I love picking up hidden cooking tips and hearing of techniques that I wouldn’t ordinarily be exposed to, like sous vide.
Through Top Chef, I’ve become a huge fan of one of the judges: Chef Tom Colicchio. I enjoy the way he treats and speaks to the contestants and he speaks about food in a way that is passionate and intelligent without being pretentious. He is in my top 5 list of chefs that I’d love to share a meal with.
When I saw his recipe on foodandwine.com, I was immediately hooked and knew I’d have to make it as soon as possible. I’m something of a convert went it comes to cooked cabbage thanks to Alton Brown’s Good Eats and my SRC assignment from January. Cabbage has no fat or cholesterol and is high in calcium, folate, iron, magnesium, manganese, potassium and vitamins B6, C, & K as well as fiber. Plus, it’s inexpensive so my grocery bill likes that!
My cabbage fell apart after it was cooked so I didn’t get the pretty wedges but I’ve resigned myself to the fact that I make ugly food. 🙂
I adapted this recipe very slightly, mainly because I had to the omit the onions for Mr. O and more bacon is usually a good thing.
- 2 Tbsp olive oil
- 1½ - 2 lb head of green cabbage, cut into 6 wedges though the core
- 4 slices of bacon, chopped
- 1 Tbsp jarred, minced garlic
- Kosher salt, to taste
- ½ c apple cider vinegar
- 2 c apple cider or juice
- 1 Tbsp unsalted butter
- Freshly ground black pepper, to taste
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the cabbage, cut side down, and turn the heat down to medium. After 3-4 minutes, turn once and cook until 3-4 minutes, Transfer the cabbage pieces to a plate.
- Add the bacon pieces t the skillet and cook, stirring, until rendered but not yet crisp. Add the garlic and cook, stirring, until softened, about 30-60 seconds.
- Stir in the apple cider vinegar and simmer over medium heat for about 3-5 minutes or until reduced by half.
- Add the cider and stir. Bring to a boil and return the cabbage to the pan. Turn the heat down to medium-low and cover the pan to braise until tender, about 20 minutes, turning the cabbage once about halfway through.
- Use a slotted spoon or tongs to transfer the cabbage to plate and tent with foil to keep warm.
- Turn the heat up to medium-high and stir occasionally until the sauce is slightly thickened, about 5-7 minutes.
- Stir in the butter and remove from the heat. Once the butter has melted, season to taste with salt and pepper. Stir in the cabbage and serve.