Smothered Cabbage


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.

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