Braised Cabbage with Bacon

Step 1

Add the cut bacon to the dutch oven, then turn the stove on to medium-high. Cook the bacon for 10 minutes, frequently stirring, until it is browned and crisp.

Step 2

Use a slotted spoon to carefully remove the bacon from the pot to a dish or bowl lined with a paper towel. Allow the bacon to drain while you finish the recipe.

Step 3

Carefully discard all but 2 tablespoons of the rendered bacon grease from the pot. Add the sliced onion and garlic to the remaining grease in the pot and sauté them over medium-high heat for 1 minute.

Step 4

Add the brown sugar to the pot and stir the onions and garlic into the glaze it creates. Caramelize the onions and garlic for 2 minutes, frequently stirring. If the contents in the pot start to emit an acrid smoke, decrease the temperature to medium.

Step 5

Add the cabbage, vinegar, seasoned salt, bay leaves, caraway seeds, black pepper, and red pepper flakes to the pot. Toss the cabbage in the pot as best you can (it'll probably be full, but it will wilt down). Scrape the browned bits from the bottom of the pot using your spoon to incorporate that flavor into the cabbage.

Step 6

Stir the chicken stock into the contents of the pot. Allow the liquid to come up to a boil, then let it boil for 3 minutes.

Step 7

After 3 minutes, decrease the stove's temperature to medium-low and cover the pot. Cook the cabbage for at least 30 minutes, stirring once halfway through the cooking time, until the tough leaves soften.

Step 8

Remove the cover once the cooking time is up and sprinkle the crisp bacon pieces into the pot. Stir to incorporate the bacon throughout the cabbage.Adjust the seasoning by adding more seasoned salt or black pepper to taste.Serve as a side dish or as a main course with cornbread or biscuits.