We often receive savoy cabbage from our CSA. This is one of my favorite ways to prepare it. The cabbage and carrots become sweeter as they cook, and the addition of bacon makes this a perfect marriage between sweet and savory. This is excellent served with my Citrus-Braised Pork Shoulder.

4 bacon slices, diced

1 head cabbage

1 cup/200 g carrots, peeled and diced

½ yellow onion, diced

¼ cup/40 g green garlic, diced

sea salt and pepper

½ cup/120 ml Chicken Broth

Heat a heavy-bottomed pan over medium-low heat. Add bacon and cook until crispy. Once bacon is cooked, set bacon bits aside, leaving bacon fat in the pan. Let the bacon fat cool slightly.

Meanwhile, cut the heads of the cabbage in quarters. Cut out the cores and cut the quarters into thick slices. Add the carrots and onion to the pan and cook over medium-high heat until soft, about 10 minutes. Add the garlic and sauté for 2 more minutes. Stir in the cabbage and generously salt and pepper. Add the chicken broth. Turn down the heat to a simmer, cover and cook for about 15 minutes or more until the cabbage is tender and chicken broth has evaporated. Top with bacon bits and serve immediately.