We dare you to come up with a more comforting cold-weather main than this melty one-pan cabbage recipe with bacon and pecans.
, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.Of all the cookbooks on my shelf, come winter there’s one I reach for the most. Its pages are schmutzed and dogeared, and once upon a time—in the early aughts—everybody in the food world was talking about it:, by Molly Stevens.
But the greatest hit for me is Stevens’ braised cabbage, which comes together in a good ole 9-by-13 and whose secret ingredient is time—two and a half hours, to be exact, rendering the cabbage ultra-melty and sweet. The dish is great as a side, but I like serving it family-style as the main with the addition of bacon for heft and richness. You can assemble everything in the baking pan up to two days in advance; simply cover and refrigerate until you’re ready to roll.
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Melty Braised Cabbage with Bacon and PecansWe dare you to come up with a more comforting cold-weather main than this melty one-pan cabbage recipe with bacon and pecans.
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