Smothered Cabbage

Step 1

Slice 4 bacon strips into 1/2-inch pieces. Dice 1 large yellow onion into 1/4-inch pieces — keep them uniform so they cook evenly. Remove the core from 1 medium head of green cabbage with a chef's knife, then slice the cabbage into 1/4-inch-thick ribbons. You should have about 8 cups of shredded cabbage.

Step 2

Set a 12-inch heavy-bottomed pot over medium heat. Add the bacon pieces and cook, stirring occasionally, until the edges are crispy and the fat has rendered, about 5-6 minutes. You should smell the bacon browning and see it turn golden brown. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

Step 3

Increase the heat to medium-high. Add the diced onion to the hot bacon fat and sauté, stirring frequently, until the onion becomes translucent and the edges just begin to turn golden, about 4-5 minutes. You should hear a steady, gentle sizzle — if it's popping aggressively, lower the heat slightly.

Step 4

Add all the sliced cabbage to the pot — it will seem like a lot and tower above the onions, but it will wilt dramatically. Stir well, coating the cabbage with the bacon fat and onions. Cook for 2-3 minutes, stirring occasionally, until the cabbage begins to soften and release its moisture.

Step 5

Pour in 1 cup of low-sodium vegetable broth and 2 tablespoons of apple cider vinegar. Add 1 teaspoon of kosher salt, 0.5 teaspoon of freshly cracked black pepper, and 0.5 teaspoon of granulated sugar — the sugar balances the vinegar's acidity. Stir everything together until well combined.

Step 6

Reduce the heat to medium-low, cover the pot with a lid, and braise the cabbage for 25-30 minutes, stirring every 8-10 minutes. The cabbage is done when it's very tender and a fork easily pierces the thickest pieces. Most of the liquid should have been absorbed or reduced by the end — if excess liquid remains, remove the lid and simmer for another 3-5 minutes.

Step 7

Taste and adjust the seasoning — add more salt, pepper, or vinegar to your preference. Stir in the reserved cooked bacon, breaking it into smaller pieces as you fold it in. Serve hot in a bowl or as a side dish to pork chops, fried chicken, or cornbread.