Braised Cabbage
July 22, 2011

Very rarely do I try a new recipe that becomes an instant favorite, and as much as I love all vegetables I wasn't expecting a cabbage recipe to be one of them. Savory, salty, and sweet- these flavors are what make this dish completely addictive. The cabbage comes out soft and tender, but not at all with a slimy texture. All the sweetness added to the dish prevents any bitter flavor that is often found in cabbage. The turkey bacon and onion give the cabbage its rich and comforting flavor.

The biggest change I made to the original recipe was to add an apple to this simple dish, which is sometimes used when braising cabbage. A crispy, strong apple like a Fuji won't fall apart, and fits well with the cabbage and onion when sliced thinly. The pork bacon was swapped for turkey bacon to make the recipe kosher, but it also makes the dish much more healthy. I also specified yellow onion because the sweeter milder more versatile onion goes better in this dish, and I prefer milder onions in general. I used Blue Moon's Honeymoon for the beer, which is a sweet citrusy wheat beer, which matches well with the other flavors.

Since this dish is primarily made of vegetables and a very lean meat, it is a high source of fiber and protein and fairly low in fat. The fat mostly comes from the healthy Olive Oil, but could be cut down if desired, to whatever little is needed to keep the turkey bacon from sticking to the pot. Cabbage is a great source of Vitamin C, glutamine, and indole-2-carbinol, a chemical that is thought to block the growth of cancer calls. (Find out more here.)

If this generally healthy preparation of cabbage has a flaw, it does have added sugars and carbohydrates. The addition of the apple, while delicious and comprises of natural sugars, could be omitted if necessary, and the beer could be replaced with light beer or exchanged for stock or broth.

Braised Cabbage
Adapted from Emeril Lagasse

2 tablespoons Extra Virgin Olive Oil
5 slices Turkey Bacon, cut into 1-inch strips
1 small Yellow Onion, sliced
1 Apple, thinly sliced
2 Dried Bay Leaves
1 large Green Cabbage, cored and thinly sliced or shredded
Salt and Pepper to taste
1 bottle Beer

In a large pot, heat the olive oil over medium-high heat. Add the turkey bacon, stir and cook until lightly browned.

Add the onion, apple, cabbage and the bay leaves, and mix well. Add the beer, season and cover. Turn the heat down to medium-low.

Braise the cabbage until wilted, stirring occasionally, about 30 minutes. Remove the bay leaves and serve immediately.

Calories*: 203 Fat*: 8 g Carbs*: 23 g Cholesterol*: 10 mg
Sugar*: 13 g Fiber*: 6 g Protein*: 9 g Servings*: 5 (1 cup(s) each)

Ease*: 9/10 Categories: Vegetable
Total Time*: 60 minutes Active Time*: 45 minutes
Kosher: Meat


Please login above and reload this page to comment.