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Braised Cabbage with Bacon, Garlic, and Zesty Herb Gremolata

Discover how to make Braised Cabbage with Bacon, Garlic, and Zesty Herb Gremolata for rich, bold flavor

Ingredients

Scale
  • For the Braised Cabbage
  • 1large head red or purple cabbage
  • 4slices thick-cut bacon, chopped
  • 3 tablespoonsolive oil, divided
  • 1 teaspoonsea salt, divided
  • ½ teaspoonfreshly ground black pepper
  • Generous pinch of red pepper flakes
  • ½medium red onion or2shallots, thinly sliced
  • 4–8garlic cloves, roughly chopped
  • 1½ cupsvegetable or chicken broth (add more if needed)
  • 2bay leaves
  • 1 teaspoondried thyme (or1 tablespoonfresh thyme)
  • Optional: 2 teaspoons apple cider vinegar or sherry vinegar for brightness
  • For the Gremolata (Zesty Herb Topping)
  • ¼ cupfresh parsley, finely chopped
  • 1garlic clove, minced
  • Zest of1lemon
  • 1 teaspoonolive oil
  • Pinch of salt and pepper

Instructions

  1. 1. Prepare the Cabbage
  2. Preheat the oven to 375°F (190°C).
  3. Remove any damaged outer leaves from the cabbage. Slice it in half, remove the core, and cut each half into 8 even wedges, keeping the base intact to hold each piece together.
  4. 2. Cook the Bacon
  5. In a large, oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crisp and browned, about 6–7 minutes.
  6. Use a slotted spoon to transfer the cooked bacon to a plate, leaving about 1 tablespoon of the rendered fat in the pan.
  7. 3. Sear the Cabbage
  8. Add 2 tablespoons of olive oil to the pan with the bacon fat.
  9. Season with ½ teaspoon salt, black pepper, and a pinch of red pepper flakes.
  10. Add the cabbage wedges in batches and sear for 2–3 minutes per side until lightly browned. Remove and set aside on a plate.
  11. 4. Sauté the Aromatics
  12. Reduce the heat to medium. Add the remaining tablespoon of olive oil, followed by the red onion (or shallots) and garlic.
  13. Cook for 2–3 minutes, stirring frequently, until softened and fragrant.
  14. Pour in ½ cup of broth and scrape up any browned bits from the bottom of the pan for added flavor.
  15. 5. Braise the Cabbage
  16. Return the seared cabbage wedges to the pan, nestling them among the onions and garlic.
  17. Add the remaining broth, bay leaves, thyme, and sprinkle in the remaining salt.
  18. Stir in the crisp bacon pieces, reserving a little for garnish.
  19. If using, drizzle the vinegar over the top for a tangy finish.
  20. Bring to a gentle simmer, cover tightly, and transfer the pan to the oven.
  21. Bake for 30–35 minutes, or until the cabbage is fork-tender and slightly caramelized around the edges.
  22. 6. Make the Gremolata
  23. While the cabbage cooks, combine the parsley, garlic, lemon zest, olive oil, salt, and pepper in a small bowl.
  24. Stir until evenly mixed and set aside.
  25. 7. Serve and Garnish
  26. Remove the cabbage from the oven and spoon some of the flavorful pan juices over the top.
  27. Transfer the wedges to a serving platter and sprinkle with reserved bacon and fresh gremolata.
  28. Serve warm as a hearty side dish or a light main course.
  • Author: Chef mia