Ingredients:

  • 1 medium head of green cabbage (about 2 pounds/900g), quartered, cored, and shredded
  • 4 slices smoked streaky bacon (about 4 ounces/115g), diced
  • 1 medium yellow onion (about 5 ounces/140g), chopped
  • 4 tablespoons unsalted butter (60g), divided
  • 1/4 cup water (60ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon granulated sugar (5g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add 2 tablespoons of butter to the pot with the bacon fat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  3. Add the shredded cabbage to the pot. Toss to coat it with the bacon fat and onion.
  4. Pour in the water, apple cider vinegar, and sugar. Season with salt and pepper. Bring to a simmer, then cover the pot and reduce heat to low.
  5. Cook for 10-12 minutes, or until the cabbage is tender but still has a slight bite. Stir occasionally to prevent sticking. Explore delicious boiled cabbage recipes.
  6. Stir in the remaining 2 tablespoons of butter and the reserved crispy bacon. Taste and adjust seasoning if necessary. Serve immediately.