Smokey Bacon Braised Cabbage

Ingredients

• 3 cinnamon sticks, halved*
• 6 whole cloves*
• 1 1/2 tsp caraway seeds, divided*
• 1 cup diced bacon
• 2 cups chopped yellow onions
• 2/3 cup white wine
• 16 cups thinly sliced green cabbage
• 1 cup water or no-salt-added chicken broth
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp fresh lemon juice
• 1 tbsp liquid honey
• 1 tbsp salted butter

Directions

1. Place cinnamon sticks, cloves and 1 tsp caraway seeds on a piece of cheesecloth. Gather cheesecloth around herbs to form a sachet and tie with butcher’s twine. Set aside.
2. Heat a large pot over medium heat. Sauté bacon until crispy, about 7 minutes. Drain off all but 1 tbsp of bacon fat. Add onions and continue to sauté until softened, about 5 minutes. Pour in wine and simmer, loosening browned bits, until almost fully reduced, about 4 minutes. Add cabbage, sachet, water, remaining caraway seeds, salt and pepper. Stir to combine. Cover and bring to a simmer. Reduce heat to medium-low. Cook, covered, for 30 minutes. Uncover and cook, stirring occasionall, until liquid is almost fully reduced, about 30 minutes.
3. Remove and discard herb sachet. Stir in lemon juice, honey and butter.