Braised Cabbage

Perfect side dish with the Beef and Red Wine Pot Pie!

Braised Cabbage
3 T olive oil
8 slices of very thick cut bacon cooked and crumbled
2 T butter
1 onion , sliced
4 garlic cloves, sliced
2 sticks of celery, sliced
1 large carrot, peeled and sliced
1/2 T caraway seeds
1 t fennel seeds
3/4 head of cabbage, thickly sliced
1/4 cup chopped parsley leaves
Salt
Pepper

Heat the olive oil in a large heavy - based saucepan and saute the bacon until it's crispy.  Remove the bacon and drain on paper towels.

Lower the heat and add the butter to the pan.  Add the onion, garlic, celery, carrot, caraway seeds and fennel seeds and sweat for about 5  minutes, or until the vegetables are soft but not colored.

Add the cabbage to the pan, cover with a lid and sweat for around 5 minutes or until the cabbage begins to soften.  Season then increase the heat and cook stirring frequently, until the pan juices have evaporated. ( it took ours around 15 minutes but we wanted it browned and nicely caramelized).

Stir through the fried bacon and parsley and serve.  If you wish, you could also add a splash of lemon juice or red wine vinegar.  the slight tartiness is a nice add to the buttery richness.