One-Pot Braised Cabbage with Beans and Carrots

• butter↗25 g
• smoked streak bacon↗4

  sliced

• carrot↗2

  peeled and cut into small pieces

• savoy cabbage1

  quartered, core removed and shredded

• canned white beans↗400 g

  rinsed and drained

• chicken broth↗300 ml

Step-by-step instructions

1. 1

   Melt 25 g of butter in a large pot over medium heat.

2. 2

   Add the sliced smoked streak bacon and sauté for 3–4 minutes until golden and crisp.

3. 3

   Add the carrot, cut into small pieces, to the pot and fry for another 2 minutes, stirring.

4. 4

   Add the shredded savoy cabbage, cook for 2–3 minutes until the leaves wilt.

5. 5

   Stir in the rinsed and drained beans.

6. 6

   Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 5–7 minutes until the beans are heated through and the carrot is tender.

7. 7

   If desired, add a splash of apple cider vinegar before serving and stir again.