Once You Make Cabbage The Jacques Pepin Way, You'll Never Go Back - Tasting Table

"To do it, Pépin starts with diced, toothy, thick-cut bacon, browned in a skillet with vegetable or peanut oil. From there, Pépin adds aromatic chunks of garlic and onion, cooking the ingredients down before adding an entire head of savory green cabbage sliced into half-inch-thick strips. Now for the "pièces de résistance" (as the French chef himself might say): An acidic moisture component of water and apple cider vinegar, plus salt, red pepper flakes, and a generous scoop of brown sugar."

"To cook, he simply covers the pan with a lid, then leaves it alone to slowly reduce and braise for 40 to 45 minutes. The result is a dimensional, low-prep-work side dish that totally transforms regular old cabbage. As a fan writes in the comments section of the video post, "I think what I love most about Jacques is that he takes simple ingredients and makes the most beautiful, delicious dishes.""

Begin by browning diced, thick-cut bacon in vegetable or peanut oil. Add chunks of garlic and onion and cook until softened. Add a whole head of green cabbage sliced into half-inch-thick strips and stir. Pour in water and apple cider vinegar, then season with salt, red pepper flakes, and a generous scoop of brown sugar to create sweet-and-sour balance. Cover the pan and braise undisturbed for 40 to 45 minutes until the liquid reduces and the cabbage is tender and richly flavored. The dish is low-prep, frugal, and maximizes the vegetable to reduce waste while delivering layered savory and sweet-sour flavors.

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