Slow-Cooker Cabbage Wedges with Bacon

Slow-Cooker Cabbage Wedges with Bacon

Large cabbage wedges braise slowly with onion, garlic, broth, vinegar, and smoked paprika, while crisp bacon is added near the end so it retains texture. Keeping the core attached helps the wedges hold together during the long cook. The finished cabbage should be tender through the thickest stem without dissolving into shreds.

Equipment, yield, and timing

• Equipment: 5- to 6-quart slow cooker, 10-inch skillet, cutting board, chef’s knife, tongs, and slotted spoon
• Yield: 6 side servings
• Preparation: 20 minutes
• Cook: 6 to 7 hours on LOW or 3 to 4 hours on HIGH

Ingredients

• 1 large green cabbage, about 3 pounds
• 6 ounces thick-cut bacon, cut into 1-inch pieces
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon apple-cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon fine salt, plus more if needed
• 1 teaspoon Dijon mustard
• Pinch of red pepper flakes, optional

Method

1. Remove loose outer cabbage leaves. Cut the head through the core into six wedges, leaving enough core attached to hold each wedge together.
2. Cook the bacon in a skillet over medium heat for 8 to 10 minutes, until browned and crisp. Transfer with a slotted spoon. Leave 1 tablespoon drippings in the skillet and discard the rest safely after cooling.
3. Cook the onion in the retained drippings for 4 minutes. Add garlic for 30 seconds. Stir in broth, vinegar, paprika, pepper, salt, mustard, and optional pepper flakes and bring just to a simmer.
4. Arrange cabbage wedges snugly in the slow cooker. Pour the hot broth and onion mixture over them. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
5. The cabbage is ready when a knife enters the thickest core with little resistance. Add the crisp bacon for the final 15 minutes. Taste the broth before adding more salt.

Cues and troubleshooting

Do not repeatedly lift the lid, which releases heat and extends cooking. If outer leaves soften before the core, turn the wedges once with tongs and continue covered. Excess liquid is normal for braised cabbage; serve with a slotted spoon or reduce the broth in a saucepan. Bacon added at the beginning becomes soft, so reserve it as directed.

Substitutions and storage

Turkey bacon can replace pork bacon; brown it in 1 teaspoon oil and add it at the end. Vegetable broth and 1 teaspoon olive oil make a meat-free base when bacon is omitted. Refrigerate within 2 hours in a shallow covered container at 40°F or below for up to 4 days. Reheat only the needed portion to 165°F. Freeze for up to 1 month, although thawed cabbage will be softer; thaw overnight in the refrigerator.