Braised Cabbage

Makes a great side dish with Asian entrées—or serve with grilled sausages for a traditional pairing.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 strips lean bacon, cut into 1⁄4-inch pieces
  • 4 scallions, white parts only, thinly sliced
  • 6 cups shredded green cabbage
  • 1⁄2 cup rice wine vinegar
  • 1 cup chicken broth
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. fresh chopped thyme


  • In a medium-size saucepan, cook the bacon over medium heat until the fat has rendered and the bacon is crispy. Remove bacon and reserve for another use.
  • Add the scallions to the fat in the pan, and cook, stirring often, until they are soft, about 1 to 2 minutes. Add the cabbage, vinegar, stock, salt, pepper, and thyme; mix well. Bring to a boil, then reduce the heat to a simmer. Cook, uncovered, for 15 minutes, stirring occasionally until the cabbage is soft but not falling apart. Serve immediately