So maybe you bought the cabbage but never got around to the whole corned beef , cabbage and potatoes thing. And that head of cabbage is still sitting in your produce drawer (taking up a ton of space I might add)!
Cabbage makes a great easy side salad – just pull the outer leaves off, rinse, dry and shred as much of the cabbage as you think you’ll need. You can easily shred a head of cabbage or lettuce by cutting it into quarters then finely slice each quarter so that thin strands fall away. Add grated carrot for color and/or any other raw or lightly cooked vegetable you have around, chopped finely. Then just dress it with your favorite salad dressing.
If you’d like to get slightly fancier, braised cabbage with bacon makes a nice hearty side dish and also works as the centerpiece dish with a side of boiled potatoes and whatever other dribs and drabs you have hanging around the kitchen.
A simple dish like this calls for a simple sturdy wine. First Vine has a great selection of light- to medium-bodied “Everyday reds” . They can also go very well with things like roast chicken, salmon, barbecue, pizza, and red meats or with cheese. Give them a 20-minute rest in the fridge just prior to serving and they will be the perfect temperature.
Braised Cabbage with Bacon
4 slices of bacon, diced
1 medium onion, diced
1 head of cabbage, shredded
1/4 cup water
salt and pepper to taste
Core and clean cabbage. Shred into thin, long pieces.
Add diced bacon to a large, heavy-bottomed skillet or Dutch oven. Cook over low to medium heat until bacon has lightly crisped. Remove bacon to a bowl while cooking cabbage and drain off bacon drippings, leaving 3 tablespoons in the skillet or Dutch oven for cooking.
Add diced onion to skillet or Dutch oven with bacon drippings and cook until tender, about 3 minutes. Add chopped cabbage to onions and add water. Cook for about 12-15 minutes until cabbage is tender, stirring occasionally.
Add the bacon back to the cabbage and stir gently to combine. Season with salt and pepper to taste. A dash of apple cider vinegar to brighten things up, added just prior to serving, would not hurt at all 😉