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Meat, Meal soups and plant based

Braised green cabbage with bacon and potatoes

Braised green cabbage with bacon and potatoes is a slow cooked dish for 4 people, ready in 75 minutes, rated easy, for €2.10 per serving. The key to success is blanching the cabbage before braising it long and slow with the bacon, so it turns soft without any bitterness.

Tonight it's our grandmothers' cooking, with green cabbage braised slowly with bacon, and steamed potatoes on the side.

Braised green cabbage with bacon and potatoes
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.10
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Braised green cabbage with bacon is the kind of dish that fills the whole house with smell while it simmers away. The cabbage turns soft, almost melting, picking up the smoky flavor of the bacon and a quiet hint of bay leaf. Steamed potatoes on the side soak up all the cooking juices, simple and comforting.

This is a Sunday night or cold weeknight recipe, the kind that feeds a family without any rush. It needs a bit of cooking time but barely any watching, perfect for families who love a slow braised meal without fuss. Kids used to milder flavors might need a little time to warm up to cabbage.

The ingredients

4 people

Fruits and vegetables

  • Green cabbage 1
  • Onions 2
  • Carrot 1
  • Potatoes 800 g
  • Parsley 1 bunch

Butcher

  • Smoked bacon lardons 200 g

Pantry

  • Chicken brothoften in the pantry 20 cl
  • Bay leafoften in the pantry 1 leaf
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Celery

The step by step recipe

  1. Remove the damaged outer leaves from the cabbage, slice it into strips, and blanch it for 5 minutes in boiling water. 5 min

    Cut out the hard core, it stays tough even after a long cook.

  2. Brown the bacon with the oil in a Dutch oven, then add the sliced onions and the carrot cut into rounds. 8 min

    The bacon should release its fat before the vegetables go in.

  3. Add the drained cabbage, the broth, the bay leaf, and pepper, then cover. 40 min

    Stir occasionally, the cabbage should turn soft and lightly golden.

  4. Steam or boil the peeled potatoes in salted water. 20 min

    Pierce them with a knife, it should slide in without resistance.

  5. Adjust the seasoning of the cabbage, sprinkle with parsley, and serve with the potatoes.

    A splash of cider vinegar at the end wakes up the whole dish.

Our tips to get it right

  • Pick a heavy green cabbage with tightly packed leaves, it holds up better through the long cook without turning to mush.
  • Keep the lid on for most of the cooking time so the cabbage stays moist, then remove it for the last ten minutes to let the juices reduce a little.
  • Taste the broth before serving, since the bacon is already salty you may only need a turn of the pepper mill.

The variations

  • Swap the bacon for smoked turkey lardons for a leaner version.
  • For a vegetarian take, skip the bacon and add a spoonful of smoked paprika to keep that smoky flavor.
  • To save time, slice the cabbage thinner and cut the braising time to 25 minutes, it will be a bit crisper but just as good.

What to serve it with

  • A slice of toasted country bread
  • A glass of dry cider
  • A green salad with vinaigrette

Storage

Braised cabbage keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though it's best without the potatoes, which hold up better cooked fresh. Reheat gently in a pan or saucepan with a splash of water so it doesn't dry out.

Questions about this dish

Why blanch the cabbage before braising it?

Blanching softens the sometimes sulfurous taste of cabbage and makes it easier to digest. Five minutes in boiling water is enough, just drain it well before adding it to the pot.

Can you make this dish ahead of time?

Yes, braised cabbage actually tastes better reheated the next day, once the flavors have had time to mingle. Just cook the potatoes at the last minute so they stay soft and moist.

Can you use a different type of cabbage?

White cabbage or savoy cabbage both work well with this braising method. Avoid red cabbage, since it would color the whole dish and change its taste.

How do you know when the cabbage is cooked enough?

The cabbage should be soft with a fork, almost translucent at the edges, and lightly golden. If it's still firm after 40 minutes, cook it another ten minutes and check the broth level.

How long does it take to make a braised green cabbage with bacon, served with potatoes?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised green cabbage with bacon, served with potatoes?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised green cabbage with bacon, served with potatoes cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery. Always check the labels of the products you buy.

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