Braised Cabbage
Cabbage is one of the foods that made a regular appearance in our CSA boxes. And while I’m a big fan of homeamde coleslaw, Hubby is not. So we had to find another way to prepare our weekly head of cabbage.
This recipe came from just trial and error, playing around until we found something that we liked. And it’s no wonder we liked it, it’s cabbage braised in bacon drippings. This recipes makes quite a bit of braised cabbage, but it reheats nicely, so we just eat the leftovers until they are gone.
One Year Ago: Irish Soda Bread
Four Years Ago: Chewy Oatmeal Raisin Cookies
Braised Cabbage
You can use any kind of cabbage you have on hand
Yield: Serves 4-6
Ingredients:
4 slices bacon
1 head cabbage, chopped
1 Tbsp cider vinegar
salt and pepper to taste
Directions:
In a large dutch oven, cook the bacon until crispy. Remove bacon and set aside.
Add cabbage to pan, toss to coat with bacon dripping. Cover and cook 15-20 minutes until cooked through, but still slightly crispy.
Meanwhile, crumble the bacon.
Add bacon and vinegar to the pan and stir to combine.
Season with salt and pepper.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks delicious! Glad you liked it, and love the goat cheese swap. 🙂
This looks great! I love spinach and this is a nice twist!
what a bright tasty looking dish!
love those pictures, so bright! and definitely a delicious dish, so much of my favorite things 🙂
Mmm spinach and goat cheese. One of the best combos… EVER. haha 🙂
My honey and I can’t get enough spinach, and while we’ve made something similar to what you made, we’ve never tried it with the pan roasted peppers. That sounds like the perfect addition!!! I just know I’d love it! 🙂