Smokey Bacon Braised Cabbage

We added holiday spices and bacon to this traditional side dish. Serve it alongside roasted meats or sausage.

Yield: Makes about 6 cups.

Smokey Bacon Braised Cabbage


  • 3 cinnamon sticks, halved*
  • 6 whole cloves*
  • 1 1/2 tsp caraway seeds, divided*
  • 1 cup diced bacon
  • 2 cups chopped yellow onions
  • 2/3 cup white wine
  • 16 cups thinly sliced green cabbage
  • 1 cup water or no-salt-added chicken broth
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tbsp fresh lemon juice
  • 1 tbsp liquid honey
  • 1 tbsp salted butter


  1. Place cinnamon sticks, cloves and 1 tsp caraway seeds on a piece of cheesecloth. Gather cheesecloth around herbs to form a sachet and tie with butcher’s twine. Set aside.
  2. Heat a large pot over medium heat. Sauté bacon until crispy, about 7 minutes. Drain off all but 1 tbsp of bacon fat. Add onions and continue to sauté until softened, about 5 minutes. Pour in wine and simmer, loosening browned bits, until almost fully reduced, about 4 minutes. Add cabbage, sachet, water, remaining caraway seeds, salt and pepper. Stir to combine. Cover and bring to a simmer. Reduce heat to medium-low. Cook, covered, for 30 minutes. Uncover and cook, stirring occasionall, until liquid is almost fully reduced, about 30 minutes.
  3. Remove and discard herb sachet. Stir in lemon juice, honey and butter.
Nutritional analysis per ½ cup serving:


85 calories, 3 g fat, 2.6 g protein, 11.3 g carbohydrate, 3.4 g fibre, 224 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Caraway seeds are traditionally used in German, Austrian and Hungarian foods. They have a nutty, liquorice-like flavour and can be used in everything from meats, to cheeses to breads.