My grandfather taught me this simple bowl of comfort back when our winters felt longer and the days on the farm felt a whole lot harder. He believed that you didn’t need a cupboard full of fancy things to eat well—just good cabbage from the garden, thick-cut bacon from the butcher, a little onion, and a splash of broth. Those four ingredients melt together in the slow cooker into the most flavorful, satisfying pot of braised cabbage you could ever tuck into. The cabbage turns silky and pale gold, the bacon goes deep red and smoky, and the rendered juices coat every wedge. It’s the kind of Midwestern comfort food that fills your kitchen with the smell of home and carries a piece of the past to your table.
Serve this braised cabbage and bacon straight from the slow cooker into warm bowls, making sure to ladle plenty of the rich, smoky juices over the top. It’s wonderful with a slice of crusty bread or a pan of cornbread to soak up the broth. For a heartier plate, spoon it alongside mashed potatoes or buttered boiled potatoes, and maybe a simple pork chop or sausage if you’d like more protein. A sharp dill pickle or a spoonful of tangy sauerkraut on the side adds a nice contrast to the richness. Leftovers reheat beautifully and are especially good piled into a bowl with a soft-fried egg on top.
Slow Cooker 4-Ingredient Braised Cabbage and BaconServings: 4
Ingredients
1 medium green cabbage (about 2 to 2 1/2 pounds), cored and cut into thick wedges
8 ounces thick-cut bacon, cut into 1-inch strips
1 large yellow onion, sliced into half-moons
1 cup low-sodium chicken broth
Directions
Lay the cabbage on a cutting board, remove any tough or damaged outer leaves, then cut the cabbage into 6 to 8 thick wedges, keeping the core attached so the wedges hold together.
Scatter the sliced onion evenly over the bottom of a 4- to 6-quart slow cooker.
Arrange the cabbage wedges on top of the onion, fitting them in snugly so they stand up or lean against one another.
Sprinkle the thick-cut bacon pieces evenly over the cabbage, tucking some pieces down between the wedges so the flavor can seep through as it cooks.
Pour the chicken broth around the edges of the slow cooker, trying not to wash the bacon off the top of the cabbage. The liquid should come up just a bit on the sides but not fully cover the cabbage.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the cabbage is very tender, translucent at the edges, and the bacon is deep red and cooked through.
Once cooked, gently spoon the cabbage wedges into bowls, trying to keep them mostly intact, then ladle the bacon and the rendered juices over the top so the vegetables are well coated.
Taste the broth and cabbage; if desired, add a small pinch of salt and freshly ground black pepper to each bowl right before serving, keeping in mind the bacon and broth already add saltiness.
Variations & Tips
If you like a touch of sweetness, tuck a small, thinly sliced carrot in with the onions at the bottom of the slow cooker; it will melt into the juices without changing the spirit of the dish. For a bit more bite, add a teaspoon of apple cider vinegar to the broth before pouring it in, which gives a gentle tang that balances the richness of the bacon fat. You can also swap the chicken broth for vegetable broth or even plain water if that’s what you have on hand; the bacon still provides plenty of flavor. For a smokier taste, use smoked thick-cut bacon or a mix of bacon and a small piece of smoked sausage. If your cabbage is on the larger side and crowds the slow cooker, just increase the broth to 1 1/2 cups so there’s enough liquid to baste everything as it cooks. Leftovers are excellent reheated in a skillet until the edges of the cabbage pick up a little color, and they make a fine bed for a piece of leftover roast or a poached egg.
