Smoky Cabbage, Bacon and White Bean Braise

Quick Recipe Version (TL;DR)

• Yield: 4 generous servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 6 oz (about 6 slices) thick-cut bacon, chopped
• 1 tbsp olive oil (if needed)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 small green cabbage (about 2 lb), cored and sliced 1/2 in thick
• 1 1/2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 cup dry white wine (or extra broth)
• 3 cups low-sodium chicken or vegetable broth
• 1 bay leaf + 4 sprigs fresh thyme (or 1 tsp dried)
• 2 (15 oz) cans cannellini or Great Northern beans, rinsed and drained
• 1–2 tsp apple cider vinegar
• 1 tbsp unsalted butter (optional, to finish)
• Salt and freshly ground black pepper
• 2–3 tbsp chopped fresh parsley, for serving

Do This

• 1. Chop bacon and vegetables; slice cabbage into thick ribbons. Rinse and drain beans.
• 2. In a heavy pot, cook bacon over medium heat until crisp, 8–10 minutes. Spoon out crisp bits; leave 2–3 tbsp fat in pot.
• 3. Add onion, carrot, and celery; cook until softened and golden at the edges, 6–8 minutes. Stir in garlic, tomato paste, smoked paprika, and red pepper; cook 1–2 minutes.
• 4. Add cabbage; season with salt and pepper. Cook, tossing often, until starting to wilt and pick up color, 5–7 minutes.
• 5. Deglaze with wine; simmer 2 minutes. Add broth, bay leaf, thyme, and half the bacon. Cover and gently simmer until cabbage is very tender, 30–35 minutes.
• 6. Stir in beans; simmer uncovered 10–15 minutes until creamy and stewy. Finish with vinegar, butter, remaining bacon, and parsley. Adjust seasoning and serve hot.

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Why You’ll Love This Recipe

• Deeply savory and smoky from slow-cooked bacon, smoked paprika, and gently braised cabbage.
• Hearty yet economical, built from humble pantry staples and one head of cabbage.
• One-pot comfort food that tastes even better the next day, perfect for cozy evenings.
• Flexible recipe: use your favorite white beans, swap the broth, or make it a full meal with crusty bread.

Grocery List

• Produce: 1 small green cabbage, 1 large yellow onion, 2 medium carrots, 2 celery stalks, 4 garlic cloves, fresh thyme (optional), fresh parsley, 1 lemon (optional, for serving)
• Dairy: Unsalted butter (optional), Parmesan or Pecorino for serving (optional)
• Pantry & Meat: Thick-cut bacon, olive oil, tomato paste, smoked paprika, crushed red pepper flakes, dry white wine (or extra broth), low-sodium chicken or vegetable broth, bay leaf, 2 cans cannellini or Great Northern beans, apple cider vinegar, kosher salt, black pepper, crusty bread (optional, for serving)

Full Ingredients

For the Rustic Cabbage, Bacon & White Bean Braise

• 6 oz (about 6 slices / 170 g) thick-cut bacon, cut into 1/2-inch pieces
• 1 tbsp olive oil (only if needed, depending on how fatty your bacon is)
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 4 garlic cloves, minced
• 1 small head green cabbage (about 2 lb / 900 g), cored and sliced into 1/2-inch-thick shreds
• 1 1/2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1/2 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc, or Chardonnay), or use an extra 1/2 cup broth
• 3 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 4 fresh thyme sprigs, tied with kitchen twine, or 1 tsp dried thyme
• 2 (15 oz / 425 g) cans cannellini beans or Great Northern beans, drained and rinsed
• 1–2 tsp apple cider vinegar, to taste
• 1 tbsp unsalted butter (optional, for a richer finish)
• Kosher salt and freshly ground black pepper, to taste

To Finish & Serve

• 2–3 tbsp chopped fresh parsley
• Crusty bread, for serving (optional but highly recommended)
• Freshly grated Parmesan or Pecorino cheese (optional)
• Lemon wedges, for squeezing over just before eating (optional, for brightness)

Step-by-Step Instructions

Step 1: Prep the Vegetables and Bacon

Gather all your ingredients. Cut the bacon into 1/2-inch pieces. Dice the onion, carrots, and celery into roughly even, small pieces so they cook at the same rate. Mince the garlic. Remove any damaged outer leaves from the cabbage, cut it into quarters, cut out the dense core, then slice each quarter crosswise into 1/2-inch-wide ribbons.

Drain and rinse the canned beans under cold water until the water runs clear, then set them aside to drain thoroughly. This removes excess starch and sodium and keeps the broth clean-tasting.

Step 2: Render the Bacon and Build the Base

Place a heavy-bottomed pot or Dutch oven (at least 4-quart capacity) over medium heat. Add the bacon in an even layer and cook, stirring occasionally, until the fat has rendered and the bacon is golden and crisp, 8–10 minutes.

Using a slotted spoon, transfer the crisp bacon to a small bowl and set aside. You should have about 2–3 tablespoons of bacon fat left in the pot. If there is much more, spoon off the excess. If there is less, add up to 1 tablespoon olive oil so you have enough fat to sauté the vegetables.

Step 3: Sauté the Aromatics

Add the onion, carrot, and celery to the pot with the hot bacon fat. Season with a pinch of salt and a few grinds of black pepper. Cook over medium heat, stirring occasionally, until the vegetables soften and start to turn golden at the edges, 6–8 minutes.

Stir in the minced garlic, tomato paste, smoked paprika, and crushed red pepper flakes (if using). Cook, stirring constantly, for 1–2 minutes. The tomato paste should darken slightly and smell fragrant and sweet rather than raw. This step builds a deep, savory backbone for the whole braise.

Step 4: Add and Wilt the Cabbage

Pile the sliced cabbage into the pot. At first it will look like too much, but it will cook down significantly. Sprinkle with 1/2 teaspoon salt and a generous pinch of black pepper. Using tongs or a sturdy spoon, toss the cabbage with the aromatics until everything is coated in the flavorful fat and seasonings.

Cook, stirring every minute or so, until the cabbage starts to wilt and shrink, and a few pieces pick up a light golden color, 5–7 minutes. Browning some of the edges adds sweetness and depth, so do not rush this step.

Step 5: Deglaze and Start the Braise

Pour in the white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; they will dissolve into the liquid and add flavor. Let the wine simmer for 2–3 minutes, until it has reduced by about half.

Add the broth, bay leaf, thyme (tie the sprigs together with kitchen twine, or simply sprinkle in dried thyme), and about half of the reserved crispy bacon. Stir well to combine and bring the mixture just up to a gentle simmer over medium heat.

Once simmering, reduce the heat to low, cover the pot with a lid slightly askew to let a little steam escape, and cook for 30–35 minutes. Stir every 10 minutes or so, making sure nothing is sticking to the bottom. The cabbage is ready for the next step when it is very tender and silky, and the broth smells rich and smoky.

Step 6: Add the Beans and Finish the Texture

Stir in the drained beans. Continue to simmer, uncovered, over low to medium-low heat for 10–15 minutes. The beans should become very creamy and the braise should thicken into a stew-like consistency. If it looks too thick at any point, add a splash more broth or water. If it is too brothy for your liking, simply simmer a bit longer, stirring occasionally.

When the texture is where you want it, remove the bay leaf and thyme stems. Taste and season with more salt and black pepper as needed. Stir in 1–2 teaspoons of apple cider vinegar to brighten and balance the richness. If using, add the butter and swirl until it melts into the braising liquid, giving it a glossy, velvety finish.

Step 7: Serve with Rustic Touches

Just before serving, stir in most of the chopped parsley, reserving a little for garnish. Ladle the cabbage, bacon, and bean braise into warm shallow bowls. Scatter the remaining crispy bacon and parsley over the top so you get pops of smoky crunch and fresh color.

Serve hot, with thick slices of crusty bread for dunking. If you like a touch of brightness, grate a little Parmesan over each serving and/or squeeze a wedge of lemon on top right at the table. The braise should be thick, cozy, and spoonable, with tender cabbage, creamy beans, and visible bits of bacon in every bite.

Pro Tips

• Take your time with the bacon and aromatics. Properly rendering the bacon and deeply sautéing the onion, carrot, and celery builds flavor that you cannot add later.
• Do not rush the cabbage. Letting it wilt slowly and pick up a little color adds natural sweetness and keeps the braise from tasting flat or sulfurous.
• Control the consistency. For a brothy bowl, add a bit more stock. For something thicker and stew-like, simmer uncovered a bit longer.
• Season in layers. Lightly salt the vegetables and cabbage as you go, then adjust again at the end after the braise has reduced and the beans are added.
• Finish with acid. A small splash of apple cider vinegar (or lemon juice) at the end makes the smoky flavors pop and keeps the dish from feeling too heavy.

Variations

• Sausage and bacon version: Brown 8 oz (225 g) of crumbled Italian sausage (mild or spicy) after the bacon, then proceed with the recipe. This turns the braise into a full-on meat lover’s main dish.
• Smoky vegetarian: Skip the bacon, use olive oil, and add 1–2 teaspoons of smoked paprika total plus a dash of soy sauce or tamari. Use vegetable broth. For richness, stir in an extra tablespoon of butter or a splash of cream at the end.
• Tomato-rich braise: Add 1 (14.5 oz) can of diced tomatoes with their juices along with the broth. Reduce the total broth by 1/2 cup to keep the braise from getting too soupy.

Storage & Make-Ahead

This braise stores and reheats beautifully. Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen by day two. To reheat, warm gently in a covered saucepan over low heat, adding a splash of water or broth if it seems too thick. You can also reheat individual portions in the microwave, stirring halfway through. For longer storage, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. If freezing, wait to add fresh parsley and any cheese or lemon garnish until serving.

Nutrition (per serving)

Approximate values per serving (4 servings total): 410 calories; 20 g protein; 45 g carbohydrates; 12 g dietary fiber; 15 g fat; 5 g saturated fat; 55 mg cholesterol; 980 mg sodium (will vary with broth and salt); 9 g sugar. These numbers are estimates and will change depending on the exact ingredients and brands used.