Braised Red Cabbage with Bacon

Ingredients

12 ounces applewood-smoked bacon, cut crosswise into 1/2-inch pieces

2 leeks (white and pale green parts only), halved lengthwise then cut crosswise into 3/4-inch pieces

One 2 1/2-pound head of cabbage, cored, cut into eighths

Salt and freshly ground black pepper

1 cup red wine

1 ounce red wine vinegar

2 cups chicken stock or vegetable stock

340g streaky bacon, cut crosswise into 1cm pieces

2 leeks (white and pale green parts only), halved lengthwise then cut crosswise into 1.5cm pieces

1.25kg head of cabbage, cored, cut into eighths

Salt and freshly ground black pepper

1 cup dry red wine

2 tablespoons red wine vinegar

2 cups chicken stock or vegetable stock

Directions

PREP TIME
20
MINS
COOKING TIME
55
MINS
Serves
4
Make-Ahead:

The braised cabbage and cooked bacon can be prepared up to 1 day ahead, cooled, covered separately, and refrigerated. Rewarm the braised cabbage in the pot, covered, over medium heat. Rewarm the bacon separately to recrisp before adding to the braised cabbage.

Make-Ahead:

The braised cabbage and cooked bacon can be prepared up to 1 day ahead, cooled, covered separately, and refrigerated. Rewarm the braised cabbage in the pot, covered, over medium heat. Rewarm the bacon separately to recrisp before adding to the braised cabbage.

 

In a heavy large wide pot, sauté the bacon over medium heat until golden brown, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate.

Add the leeks to the same pot and sauté until the leeks soften, about 3 minutes. Separate the cabbage leaves and add them to the pot. Cook until the cabbage wilts, stirring often, about 12 minutes. Season to taste with salt and pepper.

 

Add the red wine and simmer until most of the liquid evaporates, stirring often, about 10 minutes. Add the stock and bring to a simmer.

Cover the pot and simmer over medium-low heat until the cabbage is tender, stirring occasionally, about 12 minutes. Stir in the cooked bacon and season the mixture to taste with salt and pepper.

 

In a large heavy wide pot, sauté the bacon over medium heat until golden brown, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate.

Add the leeks to the same pot and sauté until the leeks soften, about 3 minutes. Separate the cabbage leaves and add them to the pot. Cook until the cabbage wilts, stirring often, about 12 minutes. Season to taste with salt and pepper.

Add the red wine and simmer until most of the liquid evaporates, stirring often, about 10 minutes. Add the stock and bring to a simmer.

Cover the pot and simmer over medium-low heat until the cabbage is tender, stirring occasionally, about 12 minutes. Stir in the cooked bacon and season the mixture to taste with salt and pepper.