Cabbage is full of nutrients but isn’t always the most popular vegetable. Though I love cabbage in its uncooked form, stewed cabbage is even better. When raw, it’s crunchy and can be a bit sharp in flavour. Once cooked it becomes sweet and melts in your mouth.  

Cabbage is very high in Vitamin C and K, as well as Fiber and folate. In one cup you can get as much as 85% of your daily recommended intake of Vitamin K. Since Vitamin K is best consumed with some fat for better absorption, the bacon in this recipe contributes more than just flavour.

Preparing Stewed Cabbage

Stewed cabbage is very easy to make. It’s the perfect side dish or a meal all on its own. Start by heating a pan on medium heat. I like to use a shallow saucepan but a deep frying pan will do as well.

Chop the bacon into small squares and add to the hot pan. Cook the bacon until it starts to crisp a little. Roughly 5 minutes. If you are a fan of very crispy bacon cook a little longer unit it reaches your desired texture.

While the bacon is cooking, dice the onion into small pieces. Add to the pan once the bacon reaches your desired consistency. Stir and cook for 2-3 minutes until the onion softens.

Meanwhile, chop the cabbage. Start by cutting the cabbage in half. Then cut out the core and lay the cabbage half cut side down. With the core perpendicular to your body, slice the cabbage into ½ inch slices. Then cut them in half, from core to tip.

Add the stock to the pan to deglaze it, scraping all the delicious bacon bits off the bottom. Then add cabbage, salt and pepper and stir to combine. Cover the pan with a lid and cook the cabbage on low for 30 minutes. Stir occasionally and make sure there is a little bit of liquid at all times. If the cabbage starts to sauté add a little more stock.

Now, people will say that 30 minutes isn’t long enough, that stewing takes much longer. This is true. However, we are here to get simple, delicious and reasonably timed dishes on the table. So, I am here to tell you that if you have the time, simmer for an extra 30 minutes (but double the liquid). But if you’re like me, and aren’t looking for perfection, then 30 minutes is plenty to get a great consistency and beautiful flavour.

After 30 minutes, the cabbage leaves should be very soft. Make the slurry by combining the cold water and flour in a small bowl. Stir or whisk until there are no lumps in the mixture.

Slowly add the slurry to the pan while stirring vigorously to mix the

Chop some fresh parsley and add it to the pan. Stir it in and cook for another 5 minutes.

Serve with some more fresh parsley on top.

Serving

NOTE: This recipe serves 4 as a side dish. However, if you want to make this a main dish for 4 people, double the recipe.

My absolute favourite way to eat this stewed cabbage is with boiled yellow flesh potatoes. Cook the potatoes in salted water and sprinkle with fresh dill once plated.