Boiled Cabbage
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 157
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 10
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 25
- Sodium
- 485
- Total: 30 min
- Active: 10 min
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
Directions
- 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.