Tuesday, November 15, 2011

Simmered Cabbage with Bacon

I got this cabbage recipe here (it's called Wilted Cabbage on that site).

Bacon, chopped (about 12 slices)
Onion, chopped (about 2 c.)
1/3 to 1/2 c. sugar
1 c. vinegar (I used chive vinegar, and it was a good choice)
2 t. salt, plus more to add later
Freshly ground black pepper, to taste
1 large head of cabbage, shredded (we probably had about 14 c. once we shredded ours)

Cook the chopped bacon until crisp in a huge skillet over medium heat. If you don't have a huge skillet, I recommend using a stock pot. This is a lot of cabbage. Once the bacon is crisp, remove it from the skillet/pot, but leave the bacon grease and keep the stove on. Add the onion, sugar, vinegar, 2 t. of the salt, and the pepper to the hot bacon grease. Stir to combine, then add the cabbage. You may have to add it in batches and wait until a batch has cooked down a bit before you can add more, unless you want a stovetop covered with cascading cabbage. Cook uncovered for about 15 minutes, stirring occasionally. When the cabbage has reached your desired level of tenderness, it's ready. Add more salt or sugar if needed. Serve the cabbage sprinkled with the bacon.

This was tasty. Steve said he thought it would have been even better with either less sugar or more salt. After hearing him say that, I realized I totally agreed, which is why I changed the recipe to include a sugar range, so to speak, rather than a specific amount.

No comments: