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

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Half Slab


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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