Braised Cabbage with Bacon and Carrots

Ingredients

Us (Imperial)
Aus (Metric)

12 ounces applewood-smoked bacon, cut crosswise into 1/2-inch pieces

4 carrots, peeled, thinly sliced diagonally

2 leeks (white and pale green parts only), halved lengthwise then cut crosswise into 3/4-inch pieces

One 2 1/2-pound head of cabbage, cored, cut into eighths

Salt and freshly ground black pepper

1 cup dry Sherry

2 cups chicken stock or vegetable stock

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The braised cabbage and cooked bacon can be prepared up to 1 day ahead, cooled, covered separately, and refrigerated. Rewarm the braised cabbage in the pot, covered, over medium heat. Rewarm the bacon separately to recrisp before adding to the braised cabbage.

In a large heavy wide pot, sauté the bacon over medium heat for about 12 minutes, or until golden brown. Using a slotted spoon, transfer the bacon to a plate.

Add the carrots and leeks to the same pot and sauté for about 3 minutes, or until the leeks soften. Separate the cabbage leaves and add them to the pot. Cook, stirring often, for about 12 minutes, or until the cabbage wilts. Season with salt and pepper.

Add the Sherry and simmer, stirring often, for about 10 minutes, or until most of the liquid evaporates. Add the stock and bring to a simmer. Cover the pot and simmer over medium-low heat, stirring occasionally, for about 12 minutes, or until the cabbage is tender.

Stir in the cooked bacon and season the mixture to taste with salt and pepper.