Braised Cabbage and Beets with Bacon
This braised cabbage makes use of white cabbage and rooty beets with festive flavours of cinnamon and nutmeg and a lick of smoky bacon.
Servings: 6 people
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 75g / 1/3 cup cubed bacon lardons or pancetta
- 1 tbsp butter
- 1 onion chopped
- 2 cloves garlic minced
- 650g / 6 cups white cabbage sliced
- 300g / 2.5 cups beets peeled and cut into thick matchsticks
- 250ml / 1/2 cup This is an affiliate link.chicken stock or vegetable stock
- 2 tbsp red wine vinegar
- 1/4 tsp This is an affiliate link.nutmeg
- 1 cinnamon stick
- 2 This is an affiliate link.bay leaves fresh is better
- Salt to taste
Instructions
- In a deep cast iron pan or a cast iron pot cook the bacon lardons over medium heat until all fat rendered, add 1 tbsp of butter and chopped onion, cook over low heat for 10 minutes until soft and starting to colour, then add the minced garlic and cook for 20 seconds while stirring.
- Add the sliced cabbage and beets with the stock and vinegar, top with the nutmeg, cinnamon stick, bay leaves and a pinch of salt, stir to combine and cover with a lid, cook over low heat for 40 min to 1 hour checking on it once in a while and stirring to prevent burning. (The cabbage and beets will be cooked after 40 minutes but depending on how soft you like your vegetables you might want to cook them a bit longer).
- Taste and add more salt and a pinch of sugar if desired.
Nutrition
Calories: 144kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 606mg | Potassium: 452mg | Fiber: 5g | Sugar: 8g | Vitamin A: 191IU | Vitamin C: 44mg | Calcium: 67mg | Iron: 1mg