Braised Cabbage and Beets with Bacon
This braised cabbage makes use of white cabbage and rooty beets with festive flavours of cinnamon and nutmeg and a lick of smoky bacon.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75g / 1/3 cup cubed bacon lardons or pancetta
- 1 tbsp butter
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 650g / 6 cups white cabbage (sliced)
- 300g / 2.5 cups beets (peeled and cut into thick matchsticks)
- 250ml / 1/2 cup chicken stock (or vegetable stock)
- 2 tbsp red wine vinegar
- 1/4 tsp nutmeg
- 1 cinnamon stick
- 2 bay leaves (fresh is better)
- Salt to taste
Instructions
- 1
In a deep cast iron pan or a cast iron pot cook the bacon lardons over medium heat until all fat rendered, add 1 tbsp of butter and chopped onion, cook over low heat for 10 minutes until soft and starting to colour, then add the minced garlic and cook for 20 seconds while stirring.
- 2
Add the sliced cabbage and beets with the stock and vinegar, top with the nutmeg, cinnamon stick, bay leaves and a pinch of salt, stir to combine and cover with a lid, cook over low heat for 40 min to 1 hour checking on it once in a while and stirring to prevent burning. (The cabbage and beets will be cooked after 40 minutes but depending on how soft you like your vegetables you might want to cook them a bit longer).
- 3
Taste and add more salt and a pinch of sugar if desired.