Ingredients:

  • 4 oz thick-cut smoked streaky bacon (or pancetta), diced into lardons
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 large head green cabbage (or Savoy), cored and thinly sliced (shredded)
  • 1/2 cup low sodium chicken or vegetable stock (warm is best)
  • 2 Tbsp apple cider vinegar
  • 1 tsp lightly packed brown sugar
  • 1 Tbsp Dijon mustard
  • 1 tsp fresh thyme leaves (or 1/4 tsp dried)
  • Salt and freshly ground black pepper, to taste
  • 1 Tbsp unsalted butter (optional, for finishing)

Instructions:

  1. Heat a Dutch oven over medium heat. Add the diced bacon and cook slowly, stirring occasionally, until the bacon is crispy and the fat is fully rendered (about 6–8 minutes). Remove the crispy bacon using a slotted spoon and set aside. Leave the rendered fat in the pot.
  2. Reduce the heat to medium-low. Add the diced onion and a pinch of salt to the bacon fat. Sauté gently until the onions are soft and translucent (about 5 minutes). Add the minced garlic and thyme, stirring for 1 minute until fragrant.
  3. Add the shredded cabbage to the pot. Stir well to coat the cabbage thoroughly in the fat and aromatics. Add a generous pinch of pepper and a small pinch of salt. Cover the pot and let the cabbage 'sweat' for 5–8 minutes to release moisture and begin wilting.
  4. In a small bowl, whisk together the warm stock, apple cider vinegar, Dijon mustard, and brown sugar. Uncover the pot. Once the cabbage has wilted significantly, pour in the braising liquid. Bring the liquid to a gentle simmer, then immediately reduce the heat to low. Cover the pot again and let the cabbage braise for 20–25 minutes, stirring halfway through, until silky tender.
  5. Test the cabbage for doneness. If there is still too much liquid, remove the lid and increase the heat slightly, cooking until the liquid reduces to a shiny glaze. Stir in the reserved crispy bacon pieces. If using, stir in the tablespoon of unsalted butter for richness. Taste and adjust the seasoning one final time (adding more vinegar, sugar, or salt as needed) and serve piping hot.