Description
This braised cabbage dish is a comforting and flavorful side, featuring tender cabbage cooked with smoky bacon and garlic, then topped with a bright, zesty herb gremolata for a fresh finish.
Ingredients
Scale
- 1 head green cabbage (about 2 pounds), cored and cut into 8 wedges
- 4 slices thick-cut bacon, chopped
- 4 cloves garlic, thinly sliced
- 1/2 cup chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- For the Gremolata:
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh lemon zest
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon red pepper flakes (optional)
Instructions
- Cook the bacon in a large Dutch oven or heavy pot over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the sliced garlic to the pot and cook, stirring, for 30 seconds until fragrant.
- Arrange the cabbage wedges in a single layer in the pot (work in batches if needed). Cook, turning once, until lightly browned on both sides, about 4-5 minutes per side.
- Pour in the broth, season with salt and pepper, and bring to a simmer. Cover the pot, reduce heat to low, and braise until the cabbage is tender, about 20-25 minutes.
- While the cabbage braises, make the gremolata: In a small bowl, combine the parsley, lemon zest, minced garlic, olive oil, and red pepper flakes (if using). Mix well.
- To serve, transfer the braised cabbage to a platter, sprinkle the reserved bacon over the top, and generously spoon the gremolata over everything. Serve warm.
Notes
For a vegetarian version, omit the bacon and use olive oil to brown the cabbage, then use vegetable broth. Gremolata can be made ahead and refrigerated for up to 2 days.
Nutrition
- Calories: 280
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 18g
- Protein: 10g