This simple, but deeply flavorful side is the perfect accompaniment to roasted pork or chicken, sausages or your St. Patty’s Day corned beef. The crinkly leaves of savoy cabbage hold up well to this cooking method and the buttery sauce readily clings to them, but you could use regular green cabbage, too.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 slices thick-cut bacon (about 4 ounces), coarsely chopped
- 4 tablespoons unsalted butter
- 1 1/2 cups low-sodium chicken broth
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 medium head savoy cabbage (about 2 1/2 pounds), cored and chopped into 1- to 2-inch pieces
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 157 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 25 mg |
| Sodium | 485 mg |