Savoy Cabbage Braised with Bacon, Garlic, and Caraway

Learn how to braise cabbage with bacon, caraway, garlic and onions. This cabbage recipe matches up nicely with Roasted Pork, Duck, Roasted Chicken, and Slow Braised Ragout of Beef Shoulder (a.k.a. Beef Stew). Serve mashed potatoes with it and you have a hearty meal. This is also a great side dish for Thanksgiving. Caraway seeds are the seeds you know from a Seeded Rye Bread, they may seem like a very minor addition, but they add quite a bit of dimension to the flavor of the cabbage. Caraway seeds almost have a toasty slightly licorice-citrus flavor. They bring a flavor to the dish that gets your guests asking, "what do I taste?". It is an intriguing, but subtle flavor.

This is a simple recipe that gives you a foundation to work from. The method of rendering the bacon; browning the garlic; and melting the onions can be applied to other vegetables. In place of the Savoy Cabbage you could substitute Red or Green Cabbage, Cauliflower, Romanesco, or Kale. Another option would be to omit the Caraway seeds and keep things more neutral.

1/2 head of Savoy Cabbage, medium diced
1/2 Onion, cut in thirds and sliced 1/8”
3 strips Bacon, sliced lengthwise and diced small
1 clove of Garlic, chopped fine
2tsp Caraway Seeds


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