Braised Cabbage With Bacon And Caraway Seeds

• 1 head cabbage quartered, cored, and shredded
• 5 inches bacon slices, preferably thick cut, cut in 1/2 pieces
• 1 onion small, sliced thinly
• 3 cloves garlic crushed or minced finely
• 2 tablespoons dijon mustard
• 1 tablespoon caraway seeds
• 1 teaspoon thyme
• 2 cups chicken stock
• 1 teaspoon salt or to taste
• ground pepper Fresh, to taste
• 2 tablespoons butter optional

1. Saute bacon on moderate heat until soft and it has begun rendering its fat. You want the bacon to cook thoroughly, but not become crisp, so keep the heat moderate and keep stirring. If there isn't much fat, add 1 to 2 T. butter so there is enough to saute the vegetables.
2. Add onion and saute until soft, about two minutes, then add the garlic and the shredded cabbage, a handful at a time, stirring to incorporate bacon fat and onions. Cook about ten minutes more, stirring frequently, until cabbage and onions are limp.
3. Add mustard, caraway seeds, thyme, and chicken stock, salt and pepper, reduce heat to low, cover and cook until done, stirring occasionally, about one-half hour. Add extra stock or water if it becomes too dry. Season with additional spices and/or mustard to taste if desired.

cabbage, bacon, onion, garlic, mustard, caraway seeds, thyme, chicken stock, salt, ground pepper, butter

Taken from www.yummly.com/recipe/Braised-Cabbage-With-Bacon-and-Caraway-Seeds-1650128 (may not work)