Red Cabbage with Mushrooms, Nuts, & Bacon

Cabbage is an ingredient in Irish cuisine and rightfully so. With the many colours comes different flavours; and this recipe has red cabbage lightly braised with bacon, mushrooms, and hazelnuts. With the prep work aside this dish is not complicated to create and makes for a lovely side dish.

Red Cabbage with Mushrooms, Nuts, & Bacon

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Serves 4

1/2 large red cabbage

2 tablespoons canola oil or vegetable oil

6 thin bacon strips, cut into bite-size pieces

1 onion, chopped

2 teaspoons thyme leaves

2 1/2 cups coarsely chopped cremini mushrooms 

1/3 cup toasted hazelnuts, coarsely chopped

grated zest of 1 lemon

1 teaspoon sea salt flakes

1/2 teaspoon black pepper

1/2 teaspoon sugar

2 tablespoons apple cider vinegar

1 cup meat stock

1/4 cup chopped fresh parsley

pat of lightly salted butter

Substitutions: meat stock for a low sodium stock such as chicken or vegetable stock.

Quarter the cabbage lengthwise and discard the tough core in the centre. Slice the leaves widthwise into ribbons.

Heat the oil in a flameproof casserole dish or deep skillet over medium - high heat. Cook the bacon for about 5 minutes, until crisp.

Reduce the heat to medium, add the onion and thyme, and cook for 5 minutes, until the onion is translucent.

Add the mushrooms and cabbage, and cook for an additional 5 minutes, until starting to soften. 

Stir in the nuts, lemon zest, sea salt, pepper, and sugar, and cook for an additional 3 minutes. Pour in the vinegar and stock, cover, and bring to a boil, then reduce the heat and simmer for 15 minutes, until the cabbage is tender.

Check the seasoning, adding salt and pepper if necessary. Stir in the parsley and a pat of butter just before serving.