Braised Cabbage Squash Bacon Food
BRAISED CABBAGE WITH BACON
Great side dish for about anything. Quick and easy, you can change or add seasonings if desired... but is straight-up good as-is.
Provided by RunningD
Categories Side Dish Vegetables
Time 27m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 25.9 g, Cholesterol 10.6 mg, Fat 3 g, Fiber 8.3 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 358.3 mg, Sugar 11.8 g
BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT
Steps:
- Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.
BRAISED CABBAGE WITH BACON
Make and share this Braised Cabbage With Bacon recipe from Food.com.
Provided by Helen S.
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Instructions.
- In a heavy pot, cook the bacon until slightly crispy and add onions. Cook over low heat until softened. Add cabbage, water, and seasonings and cook over medium heat for 45 minutess until cabbage is very tender.
Nutrition Facts : Calories 14.5, Sodium 392.5, Carbohydrate 3.5, Fiber 0.7, Sugar 1.7, Protein 0.5
SIMPLE BEER-BRAISED CABBAGE WITH BACON RECIPE - (4.2/5)
Provided by á-31592
Number Of Ingredients 5
Steps:
- Heat a large heavy pot or Dutch oven over medium. Add the bacon and cook until crisp, turning as needed, 5 to 6 minutes in all. Transfer to a plate lined with paper towels. Pour off all but 1 tablespoon of the fat from the pan, then return it to medium heat. Add the onion and saute for 5 minutes, or until golden brown. Add the cabbage and toss occasionally in the pot for 3 or 4 minutes, or until the cabbage begins to wilt and is well mixed with the onions. Pour in the beer and bring to a simmer over medium-high. Partially cover the pot, reduce the heat to medium-low, then simmer for 30 minutes, stirring occasionally, until the cabbage is tender and most of the liquid is evaporated. Crumble the reserved bacon and stir it into the cabbage. Serve hot or warm.
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- Remove outer leaves from cabbage, then cut into quarters. Remove stem and roughly dice. Wash to remove any debris, then drain well.
- Add cabbage and stir to coat in fat, then increase heat to medium-high. Once pan is sizzling hot, add salt and cumin (if using), then deglaze with your liquid of choice. Stir well, scraping any browned bits off the bottom of the pan.
- Reduce heat to medium and cook cabbage for 15-20 minutes, until tender. Stir a few times, adding more liquid as needed (cabbage should caramelize and brown lightly, so do not add too much liquid - but don't let the pan completely dry out either, else the cabbage will burn).
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