Slow Cooker Braised Cabbage and Bacon is a dish that effortlessly marries simplicity with depth of flavor, making it a beloved comfort food across many cultures. With roots in traditional Irish cuisine, this dish highlights the natural sweetness of cabbage, enhanced by the savory richness of crispy bacon. The slow cooking process allows the flavors to meld beautifully, creating a hearty vegetable dish that is both satisfying and wholesome.
Ingredients
Scale:
1 medium head of green cabbage (about 2-3 pounds), chopped into bite-sized pieces
1 large onion, sliced thinly
4 tablespoons unsalted butter (or olive oil)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper, freshly ground
1 teaspoon caraway seeds (optional)
8 slices of thick-cut bacon, cut into 1-inch pieces
1 cup low-sodium chicken broth or vegetable broth
2 tablespoons apple cider vinegar
1 tablespoon brown sugar (optional)
Instructions
Prepare the cabbage: Remove any damaged outer leaves from the cabbage. Cut it in half, then into quarters, and remove the core. Chop the cabbage into bite-sized pieces and set aside.
Cook the bacon: In a large skillet over medium heat, add the chopped bacon. Cook for 5 to 7 minutes, or until the bacon is crispy and golden brown. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain excess fat. Reserve about 2 tablespoons of the rendered fat in the skillet.
Saute the onion: In the same skillet, with the remaining bacon fat, add the sliced onion. Sauté for about 5 minutes until the onion is translucent and slightly caramelized.
Combine ingredients in the slow cooker: In a large slow cooker, add the chopped cabbage, sautéed onions, cooked bacon, salt, pepper, and caraway seeds (if using). Toss everything together thoroughly.
Add the liquids: In a small bowl, whisk together the chicken broth, apple cider vinegar, and brown sugar (if using). Pour this mixture over the cabbage and bacon in the slow cooker.
Cook on low: Cover the slow cooker and set it to low. Cook for 6 to 8 hours, or until the cabbage is tender and the flavors have melded together.
Serve: Once the cabbage is tender, taste and adjust seasoning if necessary. Serve hot as a savory side dish or a hearty main.
