Ingredients
- 200 g (7 oz) streaky bacon, cut into small strips or diced
- 1 tbsp light olive oil (or any neutral, high smoke-point oil – use only if needed)
- 1 large onion, finely sliced
- 1 tsp freshly minced garlic
- ½ large green cabbage (700–800 g/1½–1¾ lb), finely sliced
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- ½ cup (125 ml) water
- 1 tsp chicken stock powder (bouillon)
- 1 tsp caraway seeds (optional, see note 1)
- ½ tsp freshly cracked black pepper
- 1 tbsp butter
- Sea salt flakes, to taste
Instructions
- Render the bacon (cold pan method) – Place the bacon in a cold large, deep, heavy-based pan. Turn the heat to medium and let the bacon slowly come up to heat – this process will allow the fat to slowly render. Stir the bacon occasionally for 5–8 minutes, or until it is crisp and golden. Add up to 1 tablespoon of olive oil only if needed – many bacons release enough fat on their own.
- Add the onion – Add the sliced onion and cook for 5–7 minutes until softened and lightly caramelised.
- Add the garlic – Add the garlic and cook for 30 seconds.
- Add the cabbage and flavourings – Add all the cabbage, brown sugar, apple cider vinegar, water, chicken stock powder, caraway seeds (if using) and pepper. It will look like a lot of cabbage in volume, but will quickly start to wilt. Stir to combine using tongs so that the cabbage is evenly coated in the bacon and onion mixture.
- Braise – Cover and simmer over low heat for 20–25 minutes, stirring occasionally, until the cabbage is tender. If it looks dry at any point and is sticking to the base of the pan, add 2 tablespoons of water, as needed.
- Finish with butter – Stir through the butter, taste and add a sprinkling of salt if needed.
- Serve – Serve warm with your favourite roast.
Notes
Note 1 – Caraway seeds (optional) Caraway seeds add a subtle, earthy, slightly sweet, anise-like flavour that’s classic in German and Eastern European cooking. They give the cabbage a gentle lift without overpowering it. If you’re not a fan of that mild licorice note, simply leave them out – the recipe is still absolutely delicious. You’ll find caraway seeds in the herb and spice aisle of all major supermarkets or at continental delis.
Make Ahead
This is a brilliant side dish to prep ahead, especially for entertaining or big family meals. German-style Braised Cabbage with Bacon keeps its flavour and texture beautifully.
Fridge – Make the cabbage up to 3 days in advance. Once cooked, cool completely, then transfer to an airtight container and refrigerate. The flavours continue to develop as it rests, making it even better the next day.
Reheat: Warm gently on the stovetop over low heat with 1–2 tablespoons of water or a small knob of butter, if needed, to loosen the sauce. You can also reheat in the microwave in short bursts, stirring between each one.
Freezer – This cabbage freezes surprisingly well. Cool completely, portion into airtight containers and freeze for up to 2 months.
To thaw and reheat: Thaw overnight in the fridge, then reheat gently on the stovetop with a splash of water or butter to bring back its glossy finish.
Leftovers
Fridge – Store leftover braised cabbage in an airtight container for up to 3 days. The flavours deepen as it sits, so it’s even better the next day.
Reheat: Warm gently on the stovetop over low heat with 1–2 tablespoons of water or a small knob of butter, if needed, to loosen the sauce. Microwave reheating also works well – heat in 30-second bursts, stirring between each one
Freezer – Leftovers freeze beautifully. Freeze in airtight containers or reusable pouches for up to 2 months.
To thaw and reheat: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until piping hot. Great added to lunchboxes, served alongside leftover roast meats, or tucked into wraps with pork, schnitzel or chicken.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Sides, Family Favourites, Freezer-friendly, Get-ahead Meal Prep, Christmas, Holiday
- Method: Stovetop
- Cuisine: German-inspired