Growing up I absolutely hated cabbage. Let’s be honest, what was there to like? I only ever saw it sad and steamed or drowning in mayo in a coleslaw. It wasn’t until I started cooking for myself that I realized cabbage doesn’t have to be like this. It can be flavorful and have a great texture when prepared correctly. My favorite way to cook cabbage is by braising it in flavorful liquids. This is my favorite way to cook red cabbage, braised with bacon and balsamic to create a sweet and salty side dish. Trust me, it will be your new favorite way to eat cabbage.

• Red Cabbage – Red cabbage is the star of the dish. It holds its texture beautifully when braised and has a natural sweetness that pairs perfectly with balsamic. You can substitute green cabbage or savoy cabbage.
• Bacon – Bacon adds richness, smokiness, and fat that helps soften and flavor the cabbage as it cooks. The fat from the bacon is also used to flavor the dish. You can substitute pancetta, diced ham, or use olive oil for a vegetarian version.
• Onion – Julienned onion melts into the braise and adds sweetness and depth that balances the acidity of the vinegar. You can substitute shallots or leek for a more delicate flavor.
• Balsamic Vinegar – Balsamic provides the sweet tangy acidity that defines this dish and helps tenderize the cabbage while creating a glossy braising liquid. You could also use red wine here instead.
• Chicken Stock – This cuts through the richness of the balsamic. You can substitute vegetable stock or even water if needed, though stock will give the best flavor.