This smothered cabbage recipe is easy to make. Most recipes call for chicken stock but I’ve added beef stock instead for a richer flavor. The addition of carrots also adds some sweetness.
1 tablespoon of vegetable or canola oil
4 slices of thick bacon, sliced
1 large sweet onion, chopped
2 cups of diced carrots
1 large cabbage, chopped roughly
2 cups of beef stock
1 teaspoon of kosher salt
½ teaspoon of cayenne pepper
2 tablespoons of apple cider vinegar
1 teaspoon of sugar
1 teaspoon of crushed red pepper
Heat the vegetable oil in a heavy pot over medium high heat. Add the sliced bacon, onion and carrots. Cook for 7-10 minutes.
Add the cabbage, beef stock, salt pepper, crushed red pepper, cayenne pepper, sugar and apple cider vinegar.
Bring the mixture to a boil. Cover the pot with a lid and cook on a low to medium temperature and cook for 30-35 minutes. Stir occasionally.
Take the lid off of the pot and return the heat to medium high heat. Cook an additional 5 minutes to allow some of the stock to evaporate from the cabbage.
Serve while hot.