Braised Cabbage

• 2 ounces slab bacon, diced
• 1 cup sliced onion
• 2 cloves garlic, mashed
• 2 1/2 pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
• 2 cups boiling chicken stock
• 3/4 cup medium-dry white wine such as Riesling
• Salt and freshly ground black pepper
• 1 bay leaf

1. Preheat oven to 375 degrees.
2. Saute bacon in a heavy casserole over medium heat until very lightly browned.
3. Remove bacon from casserole, draining as much of the fat as possible back into the pan.
4. Saute onion and garlic in the bacon fat over low heat.
5. Add cabbage, chicken stock and wine.
6. Stir.
7. Scatter the bacon pieces over the cabbage, season with salt and pepper and place bay leaf on top.
8. Cover casserole and place in the oven to bake for about 2 hours, until the cabbage has absorbed virtually all the liquid in the pan.
9. Remove bay leaf, check seasonings and serve.

bacon, onion, garlic, cabbage, boiling chicken, white wine, salt, bay leaf

Taken from cooking.nytimes.com/recipes/3138 (may not work)