Holiday Traditions: Braised Green Cabbage with Leeks and Bacon

As the winter air fills with the scent of pine trees and the sound of jingle bells, we at Kromer Country find ourselves drawn to the warm, inviting kitchen of our beloved brand ambassador, Oliver Ancans. Every holiday season, Oliver invites us into his home to share a cherished tradition – the crafting of a heartwarming dish of Braised Green Cabbage with Leeks and Bacon. 

Savoy cabbage on wooden table


  • 1 head of green cabbage (quartered)
  • 3-4 leeks
  • 1 large sweet onion (diced)
  • 1 carrot (diced)
  • 2 celery stalks (roughly chopped)
  • 2 cups chicken stock
  • 1 thick cut sliced of bacon (roughly chopped)
  • Salt and pepper
  • Chili flakes
  • Butter


  1. Preheat oven to 275F
  2. To a medium Dutch oven, render bacon until crispy then remove leaving fat in the pan. Sauté onion, carrot, and celery until fragrant. 
  3. Add cabbage quarters, sliced leeks, cooked bacon, and 1 cup of chicken stock to the Dutch oven. 
  4. Add salt, pepper, and chili flakes as needed. 
  5. Cover and  Braise for 1 hour. 
  6. Turn the cabbage and add the last cup of stock. Braise for 1 more hour. 
  7. Remove lid and broil on high for 10 minutes or until cabbage edges start to brown then remove from oven.

As you take the last bite of this rich, flavorful dish, you will not only taste the perfect blend of crispy bacon, tender cabbage, and aromatic leeks, but also feel the warmth and fellowship that defines our community. Oliver Ancans’ Braised Green Cabbage with Leeks and Bacon is not just a dish, it’s an experience that embodies the spirit of the holidays. So try making this recipe at home, or better yet, visit us at Kromer Country to partake in our vibrant traditions and create unforgettable holiday memories. After all, nothing says ‘holidays’ quite like a shared meal, laughter echoing through the halls, and the feeling of being part of a close-knit community.


This recipe is inspired by Molly Stevens’ All About Braising.


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