Buttered Cabbage with Crispy Bacon and Caraway
Ingredients
- 4 stripsbacon
- 1 small head, about 1 lbgreen cabbage
- 1 mediumyellow onion
- 2 tablespoonsbutter
- ½ teaspooncaraway seeds
- ·salt
- ·black pepper
- ½ cupvegetable broth
Prep
- 01
Chop 4 strips of bacon into bite-sized pieces.
- 02
Dice 1 medium yellow onion.
- 03
Core and shred 1 small head of green cabbage.
Method
- 01
Cook 4 strips of bacon in a large skillet over medium-high heat until crispy, about 5–7 minutes. Transfer to a paper towel and chop into bite-sized pieces when cool enough to handle.
- 02
Pour off all but 1 tablespoon of the bacon fat from the skillet (leave the rest in the pan). Add 2 tablespoons butter and melt over medium heat.
- 03
Add the diced onion to the skillet and cook, stirring often, until softened and lightly golden, about 4–5 minutes.
- 04
Add the shredded cabbage and 1/2 teaspoon caraway seeds. Stir well and cook for 3–4 minutes, allowing the cabbage to begin wilting and caramelizing slightly.
- 05
Pour in 1/2 cup vegetable broth, scraping up any browned bits from the bottom of the skillet. Season with salt and pepper to taste.
- 06
Reduce heat to medium and simmer, stirring occasionally, until the cabbage is tender and the liquid has mostly evaporated, about 8–10 minutes.
- 07
Stir in the crispy bacon pieces and taste for seasoning. Serve warm.
Spice Tips
For deeper warmth, add a pinch of smoked paprika along with the caraway seeds. A small dash of vinegar (apple cider or white) in the final minute brightens the earthy flavors. If you enjoy heat, a small pinch of cayenne or red pepper flakes works beautifully here.
This recipe works equally well with half a medium-sized cabbage if you prefer smaller portions. Red cabbage can substitute for green; it will take an extra minute or two to soften. Leftovers reheat gently on the stovetop with a splash of broth.