Stewed Cabbage with Bacon

Name: Stewed Cabbage with Bacon
Yield: 4
Ingredients: Medium green cabbage, shredded — 1; Smoked bacon lardons or chopped bacon — 150 g (5 oz); Butter — 1 tbsp; Small onion, finely sliced — 1; Chicken or vegetable stock — 120 ml (1/2 cup); Ground black pepper — 1/4 tsp; Fine salt (adjust for bacon saltiness) — 1 pinch

The Quirky Foodster Team

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Servings

Ingredients

Medium green cabbage, shredded — 1
Smoked bacon lardons or chopped bacon — 150 g (5 oz)
Butter — 1 tbsp
Small onion, finely sliced — 1
Chicken or vegetable stock — 120 ml (1/2 cup)
Ground black pepper — 1/4 tsp
Fine salt (adjust for bacon saltiness) — 1 pinch

Method

Melt the butter in a large heavy pot over medium heat and cook the bacon for 4-5 minutes until it begins to crisp and render its fat.
Add the sliced onion and cook for a further 3-4 minutes until softened.
Add the shredded cabbage to the pot and stir to coat in the fat and bacon.
Pour in the stock, cover, and reduce the heat to low.
Cook for 20-25 minutes, stirring occasionally, until the cabbage is very tender.
Season with pepper and salt to taste, keeping in mind the bacon's natural saltiness, and serve hot.

Introduction: Shredded cabbage slowly stewed with strips of smoky bacon, this hearty side dish provided warmth and substance at Tudor winter tables.

Cultural Background: Cabbage was a hardy, reliable crop that could be harvested well into the colder months, making it a mainstay of the Tudor winter diet. Cooking it with bacon, a cured and smoked preservation method already well established in England by this period, added flavour and richness to an otherwise plain vegetable.

Tips: (cid:127) Shred the cabbage evenly so it cooks at a consistent rate. (cid:127) Taste before adding extra salt, as the bacon contributes a good deal of seasoning on its own.

Variations: (cid:127) A splash of cider vinegar stirred in at the end brightens the dish and cuts through the richness of the bacon. (cid:127) Kale can be substituted for cabbage for a slightly more robust, equally authentic winter green.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a covered saucepan over low heat, stirring occasionally, adding a splash of stock if the cabbage has dried out.

Nutrition: Per serving (approx.): 190 kcal, 9 g protein, 9 g carbohydrate, 13 g fat, 3 g fibre, 480 mg sodium.

FAQs:

Q: Can I make this dish without bacon?

A: Yes, for a vegetarian version, omit the bacon, use vegetable stock, and add an extra tablespoon of butter for richness, though this changes the traditional flavour profile. (cid:127) Q: What type of cabbage works best? A: A firm green or white cabbage holds up well to the long stewing time; savoy cabbage is also an excellent, slightly more tender choice.