Dusene Zeli Braised Cabbage With Bacon Recipes

Steps:

• Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

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 the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Steps:

• Heat the lard in a 3-quart saucepan over high heat until a light haze forms over it, then add the onions. Cook them 8 to 10 minutes, or until lightly colored. Stir in the bacon and cook about 5 minutes, or until lightly browned, then add the cabbage, mixing it thoroughly with the bacon and onions, and stir in the caraway seeds. Cover and cook for about 5 minutes over medium heat. Pour in the vinegar and water and season with the salt, sugar, and a few grindings of pepper. Bring the liquid to a boil, cover tightly and cook for about 30 minutes over very low heat, stirring occasionally. The cabbage should be moist (but not soupy) when done. If it seems dry during the cooking, add a tablespoon or so of water.