Boiled Cabbage With Bacon Recipes

Steps:

• Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
• Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

Steps:

• Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
• Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
• Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
• Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Steps:

• Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
• While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
• Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Steps:

• Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
• Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
• Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.