Braised savoy cabbage is a CSA box's best friend: thick slices of crinkly savoy cabbage simmered in chicken broth with carrots, onion, and green garlic until meltingly tender. Crispy bacon bits scattered on top bring the savory counterpoint that makes this a perfect sweet-and-salty marriage. It's the side dish that turns a simple roast into a proper meal.
SERVES 4
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.
INGREDIENTS
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
COOKING INSTRUCTIONS
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.
Pro Tips
- Render the bacon first and cook the vegetables in its fat — the smoky, salty base is what makes this simple braise taste like more than the sum of its parts.
- Cut the cabbage into thick slices rather than shreds; the braise should leave some silky structure, not mush.
- Cook at a gentle simmer with the lid on for about 15 minutes — the cabbage steams in its own sweetness along with the broth.
- Let the broth fully evaporate at the end; the last minutes of uncovered cooking concentrate the flavors right onto the cabbage.
- No green garlic? Four regular minced cloves are a fine substitute — the mild sweetness is slightly different but the braise works beautifully.
Frequently Asked Questions
Can I use regular green cabbage?
Yes, though savoy's crinkled leaves catch the sauce beautifully and cook up more tenderly. Green cabbage will need a few extra minutes of braising.
How far ahead can I make this?
It reheats well for up to four days. Keep the bacon bits separate and add them just before serving so they stay crisp.
What should I serve with braised savoy cabbage?
It's excellent with citrus-braised pork shoulder or any simply roasted meat. The sweet cabbage and salty bacon love rich, savory mains.
Can I make this vegetarian?
Use olive oil instead of bacon fat and skip the bacon bits. A spoonful of toasted pumpkin seeds on top brings a similar savory crunch.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS 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.
