Braised Cabbage with Bacon, Apple & Fennel

Julienne the onions, celery, apple and bell pepper, keeping the items relatively separate so that they can be added to the pot at different times.

Thinly slice/shred both cabbages and the fennel (discarding the feathery green top of the fennel).

Thinly slice the garlic.

Chop the bacon into a medium dice.

Over medium heat in a heavy-bottomed pot or Dutch oven, begin cooking the bacon pieces. If the bacon begins to crisp too fast, lower the heat. You are aiming to render as much fat out as possible.

Once some of the fat renders, add the onions, cooking until they begin to brown and caramelize. This will add sweetness to the final dish. Then add the apple, celery, bell pepper, and garlic. Add the fennel seed.

If the pan gets too dry while you are sauteing the vegetables, add 1 tablespoon of butter.

When the bell pepper and celery are starting to soften, add the remaining tablespoon of butter and the olive oil. The cabbage needs that fat to start cooking before you add the liquids.

Add all of the cabbage and the fennel; mix well. Keep in mind, while it looks like a lot, it will cook down. If it seems like more than your pot can handle, add half and allow it to cook until it begins to wilt, then add the rest.

If you are using a Dutch oven, you should preheat your oven to 350 F right about now.

Let the cabbage saute for 5 or 10 minutes. Deglaze the pan with the white wine, scraping well to loosen any yummy brown bits from the bottom of the pan. Add the chicken (or vegetable) stock and the parsley.

Mix well, cover the pan, and let it simmer on medium low heat for approximately 20 minutes. Or if you’re using a Dutch oven, place it in a preheated 350ºF oven for 20 to 30 minutes.

Add salt and pepper to taste and serve.

The braised cabbage is a perfect complement to corned beef for your St. Paddy’s Day meal. It’s also excellent with ham, turkey or pork.

Notes:

This cabbage can be easily turned vegetarian or even vegan by omitting the bacon and/or the butter and using only vegetable stock.

Do not use red cabbage. Unless an acid (such as vinegar) is used, the red cabbage will turn a funny blue-grey color as it cooks.

This recipe can be made up to 2 days in advance if wrapped well and stored in the fridge. This makes it an excellent pot-luck dish. To re-heat, place cabbage and all of the cooking liquid (it may look like too much, but trust me, it isn’t) into an oven-proof dish and cook, covered, in a pre-heated 350ºF oven until piping hot, approximately 25 to 30 minutes.