Stewed cabbage with bacon
6 servings
20 minutes
Braised cabbage with bacon is a hearty and aromatic dish of European cuisine that embodies the warmth of home. Historically, cabbage was braised with meat in various parts of Europe, especially in Germany and Eastern Europe, where the combination of bacon and cabbage became a classic. Tender savoy cabbage infused with the flavor of smoked bacon, butter, and tangy Worcestershire sauce takes on a rich taste with a hint of sweetness and pleasant smokiness. This dish is perfect as a standalone treat or as a side to meat. It is served hot, complemented by fresh bread or mashed potatoes, while extra virgin olive oil adds the final touch of sophistication.
1
Finely chop the savoy cabbage (or white cabbage), mince the garlic, and slice the bacon.
- Garlic: 2 cloves
- Savoy cabbage: 1 piece
- Smoked bacon: 6 pieces
2
Heat a large pot over the fire, add olive oil and chopped bacon, fry well, then add garlic and Worcestershire sauce, butter, and chopped cabbage. Stir and increase the heat.
- Olive oil: 30 ml
- Smoked bacon: 6 pieces
- Garlic: 2 cloves
- Worcestershire sauce: 2 tablespoons
- Butter: 2 tablespoons
- Savoy cabbage: 1 piece
3
Dissolve the broth cube in 300 milliliters of boiling water, add the broth to the pot. Cover it with a lid and cook for another 5 minutes. Add salt, pepper, and olive oil.
- Chicken bouillon cube: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste