Smothered Cabbage with Bacon

Ingredients

• 1 large head green cabbage, about 3 lb
• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 1 tablespoon apple cider vinegar

Before you cook

• Pull off and discard the bruised outer leaves of the cabbage.
• Quarter the head and cut out the tough core from each wedge.
• Slice the quarters crosswise into 1-inch ribbons.
• Chop the bacon into 1/2-inch pieces.

Steps

1. Cook the chopped bacon in a large Dutch oven over medium heat for 8 minutes until crisp.
2. Lift the bacon out with a slotted spoon and set it aside.
3. Add the sliced onion to the drippings and cook for 6 minutes until soft and beginning to brown.
4. Stir in the garlic and cook for 1 minute.
5. Add the cabbage in three handfuls, stirring each one down before adding the next.
6. Sprinkle in the salt, black pepper, red pepper flakes, and sugar.
7. Cook uncovered over medium-high heat for 6 minutes, stirring occasionally to let some edges brown.
8. Pour in the chicken broth and scrape the bottom of the pot.
9. Cover and cook over low heat for 20 minutes, stirring twice.
10. Uncover and check that the cabbage is completely limp and sweet.
11. Stir in the butter, the apple cider vinegar, and the reserved bacon.
12. Cook uncovered for 3 minutes to reduce any thin liquid, then taste for salt and serve.