Braised Cabbage With Bacon and Caraway Seeds

Photo: Janice Harper

Ingredients

1 head cabbage, quartered, cored, and shredded

5 inches slices bacon (preferably thick cut), cut in ½ pieces

1 small onion, sliced thinly

3 cloves garlic, crushed or minced finely

2 tablespoons Dijon-style mustard

1 tablespoon caraway seeds

1 teaspoon thyme

2 cups chicken stock

1 teaspoon salt (or to taste)

Fresh ground pepper to taste

up to 2 T. butter (optional)

Preparation

Saute bacon on moderate heat until soft and it has begun rendering its fat. You want the bacon to cook thoroughly, but not become crisp, so keep the heat moderate and keep stirring. If there isn't much fat, add 1 to 2 T. butter so there is enough to saute the vegetables.

Add onion and sauté until soft, about two minutes, then add the garlic and the shredded cabbage, a handful at a time, stirring to incorporate bacon fat and onions. Cook about ten minutes more, stirring frequently, until cabbage and onions are limp.

Add mustard, caraway seeds, thyme, and chicken stock, salt and pepper, reduce heat to low, cover and cook until done, stirring occasionally, about one-half hour. Add extra stock or water if it becomes too dry. Season with additional spices and/or mustard to taste if desired.

This recipe freezes very well.)