Bacon Braised Cabbage
The following recipe is from the January 6 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Some of the best recipes in Jamie's Food Revolution by Jamie Oliver are found in the chapter that covers vegetable side dishes. These aren't sides that are going to blow your mind with their innovation, but each dish has an extra element for technique that takes it from being a mere accompaniment to the realm of something that would be just as nice to eat on its own.
Although cabbage isn't something that is normally exciting, Oliver's Bacon Braised Cabbage is pretty incredible. One might take a look at the ingredients for the dish and assume that bacon is responsible for all of the flavor, but it only plays a small part. The real excitement comes from Worcestershire sauce, something that never sees the light of day in my house, apart for the occasional batch of Bloody Marys. Its intense, almost meaty flavor paired with the rest of the elements is what sets this simple braised cabbage apart from others. I made my version with Savoy cabbage, which has a wonderful lacy texture and doesn't turn into mush if overcooked slightly, but this recipe would work equally well with red or even Napa cabbage.
Bacon Braised Cabbage
About This Recipe
|Yield:||4 to 6|
|This recipe appears in:||What to Eat and Drink on St. Patrick's Day|
- 1 Savoy, green, or spring cabbage
- 2 cloves garlic
- 6 slices smoked bacon, preferably free-range or organic
- Extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 pats butter
- 1 chicken or vegetable bouillion cube
- Salt and pepper
Strip the leaves off the cabbage and wash them. Roll up the leaves together, like a cigar, and slice finely. Peel and finely chop the garlic. Slice up the bacon.
Place the bacon in a large sauce pan on a medium heat with a lug of olive oil and stir around for a few minutes until perfectly crisp and golden. Stir in the garlic and as it begins to color add the Worcestershire sauce, butter, and all of your finely sliced cabbage. Stir well, give the pan a shake, and turn the heat up to high.
Drop the bouillion cube into 1 1/4 cups boiling water, pour this broth into the pan, and give it all a good stir. Place the lid on top and cook for 5 minutes, then remove the lid and continue to cook for another 5 minutes.
Taste, and season with salt and pepper if you think it needs it. Drizzle with a lug of extra-virgin olive oil just before serving.