Braised cabbage with smoked bacon

Name: Braised cabbage with smoked bacon
Ingredients: 1 large head of cabbage (1500 g); 2 bell peppers (300 g); 1 large onion (180 g); 4 tablespoons oil; 1 1/2 teaspoons salt; 1/2 teaspoon ground pepper; 2 bay leaves; 250 ml water; 2 large tomatoes (300 g); 400 g smoked bacon; 1500 ml water; 1 teaspoon dried thyme; 1 teaspoon dried dill

Meat - Braised cabbage with smoked bacon by Arina E. - Recipia

Braised cabbage with smoked bacon simmers with tomatoes and peppers, while the bacon cooks separately until a fork slides easily into it. The cabbage stays tender, with tomato sauce clinging to the strips, and has a place on the Christmas table among the hot dishes. I choose a head with thin leaves, which I can chop finely without wrestling with the ribs. Prep: 20 minutes. Cook: 85 minutes. Rest: 0 minutes. Total time: 105 minutes. Servings: 4. Approximately 560 kcal and 24 g protein per serving.

Ingredients

1 large head of cabbage (1500 g)
2 bell peppers (300 g)
1 large onion (180 g)
4 tablespoons oil
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 bay leaves
250 ml water
2 large tomatoes (300 g)
400 g smoked bacon
1500 ml water
1 teaspoon dried thyme
1 teaspoon dried dill

Preparation

1. Trim and wash the onion and peppers, then dice them. Sauté them in 4 tablespoons of oil over low heat for 10 minutes, until softened. 2. Finely shred the cabbage, sprinkle it with 1/2 teaspoon of salt and gently massage it. Add it to the sautéed vegetables, along with the bay leaves, 1 teaspoon of salt, the pepper and 250 ml of water. Simmer over medium heat for 25 minutes, until the water has reduced and the cabbage is tender. 3. Blend the tomatoes in a food processor, add them to the pot and cook for another 15 minutes, until the liquid has reduced. 4. Cut the bacon into portions. Cook it separately in a pot with 1500 ml of water over medium heat for 35 minutes, until a fork slides easily into the meat. Drain off the remaining water. 5. Serve the bacon alongside the cabbage and sprinkle dried thyme and dill over the top.

Notes

You can boil 400 g of smoked pork belly, cut into large pieces, instead of the bacon; the thickness of the pieces may change the cooking time. Keep any leftover cabbage in a covered container in the fridge for up to 3 days. Choose a heavy head with tightly packed leaves and no soft spots. If the cabbage has thick ribs, shred it more finely so it softens along with the rest. Very juicy tomatoes can make the sauce thinner; leave the pot uncovered for a few extra minutes, until it reduces. Bacon can be salty, so taste the cabbage before adding more salt at the table. Serve it with warm polenta alongside the boiled bacon. It has the feel of a simple cabbage stew, but the smoked pieces change its whole appearance.

Frequently asked questions

Can I use sauerkraut instead of fresh cabbage?

Yes, use 1200 g of well-drained sauerkraut and rinse it if it is very salty. Don’t add the salt at the beginning; adjust the seasoning at the end.

Why is the cabbage still watery?

Let it simmer uncovered for another 8-10 minutes, stirring from time to time. The liquid will evaporate and the sauce will cling to the cabbage better.

Can I brown the bacon in a pan instead of boiling it?

Yes, cut it into thick slices and brown it in a hot pan for 10-12 minutes, turning it over on both sides.

Can I use red cabbage too?

You can use 1500 g of red cabbage, shredded just as finely. The dish will be darker in colour, and the cabbage may need a few extra minutes to cook.

How big should the pieces of bacon be?

Cut them to about 3 cm so they’re still easy to pick up with a fork after cooking.