Description

A flavorful slow-cooked cabbage dish enhanced with crispy bacon and aromatic seasonings.

Ingredients

Scale

1 large green cabbage ((about 3 pounds))
6 slices thick-cut bacon
1 medium yellow onion ((diced small))
3 cloves garlic ((minced fresh))
2 tablespoons brown sugar ((packed firmly))
1 tablespoon apple cider vinegar
1 teaspoon black pepper ((freshly ground))
1/2 teaspoon salt
1 cup chicken broth ((low-sodium))

Instructions

Remove wilted outer leaves from the cabbage head, cut it in half vertically through the core, and then cut each half into quarters to create sturdy wedges while keeping the core intact; place these wedges directly into the slow cooker insert arranged snugly without crushing them.
Place the thick-cut bacon slices in a large skillet over medium heat and cook for 8 to 10 minutes until crispy but not burnt, leaving about 2 tablespoons of fat in the pan; remove the bacon to cool and crumble it, then sauté the diced yellow onion in the remaining fat for 3 to 4 minutes until translucent before adding the minced garlic for one minute.
Pour the chicken broth into the skillet to deglaze and scrape up browned bits, then pour this entire bacon-fat-onion mixture over the cabbage wedges in the slow cooker.
Sprinkle the brown sugar, apple cider vinegar, black pepper, and salt evenly over the top, gently toss to coat the wedges ensuring the liquid reaches halfway up the sides, cover the slow cooker, and set to Low to cook for 5 to 6 hours.
After cooking, stir in the crumbled bacon pieces gently, let the dish rest covered for 10 to 15 minutes, taste and adjust seasoning if necessary, and serve immediately while hot.

Prep Time: 20 minutes
Cook Time: 360 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1
Calories: 250
Sugar: 5
Sodium: 600
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 20
Fiber: 5
Protein: 10
Cholesterol: 30

Keywords: Allow the dish to cool to room temperature within two hours before transferring to an airtight container for refrigeration up to 4 days; do not freeze as the high water content will make the cabbage watery upon thawing. When reheating, use short microwave intervals or warm gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened. For a lighter version, substitute turkey bacon and add olive oil for sautéing, or use smoked paprika for a non-pork smoky flavor. Red cabbage can be used instead of green but may require an extra 30 minutes of cooking time due to its firmer texture.