Braised Bacon and Cabbage #1 web

Alsatian Braised Cabbage


Prep Time

Total Time

Gluten Free


30 min

2 hr 30 min


This braised cabbage recipe is inspired by the Alsace Lorraine region of France. Made with dry aged bacon, it's a hearty side for lunch or dinner.

Cherrywood Smoked Slab Bacon

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Information


1 head red cabbage, chiffonade
1 head green cabbage, chiffonade
2 Spanish onions, sliced 1/16" thick
2 shallots, minced
6 ounces Jones Dairy Farm slab bacon, trimmed, diced small
8 ounces slab bacon skin
3/4 cup (6 oz) butter, unsalted
750 ml (25 oz) Alsatian Riesling
4 ounces apple cider vinegar
2/3 cup light brown sugar
6 juniper, ground
Kosher salt and freshly ground black pepper to taste


Step 1
Prepare and cut all vegetables and bacon.

Step 2
Bring a rondeau to medium heat and add in the butter.

Step 3
Add in all the bacon and render about halfway. Add the onions and shallots, sweat for one minute.

Step 4
Add cabbage. When it reduces volume by about 25%, add Riesling and apple cider vinegar.

Step 5
Reduce liquid by half. Add sugar, juniper, and salt and pepper to taste. Cover and let simmer for about 2 hours on low heat.

Step 6
Taste and adjust seasoning. Check acid/sugar balance. It may need a touch more cider vinegar or brown sugar. Cool with slab skin still in it.

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