Sautéed Cabbage with Bacon,
Ingredients:
- 1 medium head of green cabbage, cored and thinly sliced (about 6-8 cups)
- 6 slices of bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter (optional, for extra richness)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for added depth)
- 1 tbsp apple cider vinegar (optional, for a tangy kick)
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions:
1. Cook the bacon:
- Heat a large skillet or cast-iron pan over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2-3 tablespoons of bacon grease in the pan.
2. Sauté the onion and garlic:
- In the same pan with the bacon grease, add the chopped onion.
- Cook for 3-4 minutes until softened and slightly caramelized.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Cook the cabbage:
- Add the sliced cabbage to the pan, stirring to coat it with the bacon grease and onions.
- Season with salt, black pepper, and smoked paprika (if using).
- Sauté for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and lightly browned.
- If desired, stir in the apple cider vinegar and red pepper flakes for added flavor.
- Add the butter at the end for extra richness (optional).
4. Finish and serve:
- Stir the crispy bacon back into the cabbage.
- Taste and adjust seasoning as needed.
- Serve hot as a side dish for roasted meats, grilled chicken, or even as a standalone dish.
Tips:
- Use a mix of green and purple cabbage for extra color.
- For a heartier meal, add cooked sausage or shredded chicken.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.
Enjoy your sautéed cabbage with crispy bacon—simple, savory, and packed with flavor!
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