Stewed green cabbage is a rich and delicious side dish, ideal to be enjoyed hot and lightly sautéed during a cold late autumnal evening. Usually used to prepare sauerkraut, green cabbage proves to be a versatile and multi-faceted vegetable; for this recipe it is cut into thin strips, browned in a pan with bacon and onion and then gently stewed by gradually adding homemade vegetable broth. The final result will be a preparation with a pleasantly crunchy, fragrant and very tasty consistency, perfect to accompany a second course of white meat or red meat, or eggs. Also excellent as a light and well balanced main course to be served with slices of toasted bread. So let’s find out how to prepare it in the best way by following our recipe step by step.
Peel and cut the vegetables to make the broth (1).
Collect the vegetables in a pot with the parsley and a pinch of salt, then cover with water (2), put on the stove and cook for about 45-50 minutes.
After cooking time will be elapsed, strain the broth (3) and set it aside.
Peel and chop the onion (4).
Brown the onion in a pan with a drizzle of oil (5).
Add the pieces of bacon (6) and let them brown well.
Clean the green cabbage and remove the outer leaves (7).
Julienne the green cabbage (8).
Transfer the green cabbage to the pan (9) and let it flavor for a few minutes.
Add a ladle of broth (10) and cook for about 30 minutes, seasoning with salt and pepper. When cooked, the green cabbage should be tender but still slightly crunchy.
Transfer the stewed green cabbage into individual bowls and serve hot with some toasted bread (11).
Stewed green cabbage can be preserved in an airtight container in the refrigerator for at least a couple of days.