Eosinophilic Esophagitis Friendly Braised Cabbage with Bacon
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Learn more →Ingredients
4 servings
- 4 strips thick-cut bacon, cut into 1-inch pieces
- 1 small head green cabbage (about 2 lb), cut into 6 to 8 wedges through the core
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 cup low-sodium chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp caraway seeds (optional)
- ½ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large oven-safe 12-inch skillet over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pan.
- 2
Increase the heat to medium-high. Arrange the cabbage wedges cut-side down in the skillet in a single layer (work in batches if needed). Sear undisturbed until the cut faces are deep golden brown, about 3 to 4 minutes per side. Transfer the seared wedges to a plate.
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