-
1
Slice cabbage in half lengthwise.
-
2
Use a sharp knife to cut a V-shaped notch around the white core and discard it.
-
3
Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips.
-
4
Set aside.
-
5
Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
-
6
Add onion and stir to coat in the bacon fat.
-
7
Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.
-
8
Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes.
-
9
Stir in the brown sugar and mustard.
-
10
Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula.
-
11
Add the chicken broth and season with a few pinches of salt and more freshly ground pepper.
-
12
Bring to a simmer, then reduce the heat to medium low and cover the pan tightly.
-
13
Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes.
-
14
If the cabbage begins to look dry, add more broth or water.
