Cabbage and kale are two vegetables from the brassica family, meaning they are high in sulphur which is a detoxifying nutrient that supports the liver. Braised cabbage is a traditional side dish in Danish cuisine and has been made for centuries. This simple recipe is delicious, incredibly flavourful and very economical.
This bacon & kale braised cabbage is a perfect side dish to serve with keilbasa sausage or pork chops, but personally, my thing serve with this cabbage are perogies. If you don’t like perogies…. You’re wrong. Honestly that’s all I have to say. Your palate is just wrong.
Anyways.. I’m a very opinionated person… Enjoy! You are seriously going to love this dish.
Bacon & Kale Braised Cabbage
- April 18, 2018
- 45 min
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- 1 lb bacon, cut into lardons
- 1 yellow onion, julienned
- 2 garlic cloves, minced
- 1/2 tsp himalayan salt
- 3/4 C chicken or beef broth
- 6 C green cabbage, sliced thin (about 1/2 a head of medium sizes cabbage
- 4 C kale, sliced thin
- salt & pepper
- Step 1
- In a dutch oven, cook bacon over medium heat until crispy. Remove cooked bacon with a slotted spoon and set aside leaving behind 3 tbsp fat in the dutch oven.
- Step 2
- Add onion and cook for 5-7 minutes. Add garlic, salt, cabbage, broth and cooked bacon. Reduce heat to low medium, cover and cook for 15-20 minutes until cabbage is tender. Bring temperature back up to medium heat, add kale and cook uncovered for an additional 5-10 minutes until kale is soft.
- Step 3
- Adjust seasoning with salt and pepper if desired and serve hot!