BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT

BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT image

Yield Makes 6 to 8 Servings

Number Of Ingredients 7

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8 ounces bacon, diced
2 pounds Napa cabbage, thinly sliced
Salt and freshly ground black pepper
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 tablespoons fresh mint leaves, thinly sliced

Steps:

Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels. Place cabbage in the roasting pan with rendered bacon fat. Season with salt and pepper. Combine the vinegar, honey and chicken stock. Pour over the cabbage. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.