Cider Roasted Cabbage with Bacon

Cider Roasted Cabbage with Bacon

Roasted Cabbage braised in cider vinegar is the perfect accompaniment for corned beef.

Cider Roasted Cabbage with Bacon
Yields: 6
  • 6 slices thick-cut bacon
  • 1⁄2 red onion, cut into thin wedges
  • 1 teaspoon fennel seeds, crushed
  • 2 pounds cabbage wedges (1 small head green cabbage)
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pan. Crumble bacon.
  2. Add onion and fennel seeds to pan; cook, stirring occasionally, until beginning to caramelize, about 2 to 3 minutes. Remove onion using a slotted spoon. Add cabbage to pan; cook until browned, about 5 minutes. Turn cabbage; return onion to pan, and add vinegar. Cook until softened, about 8 minutes. Turn cabbage, and sprinkle with bacon and salt. Remove from heat.



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