Recipe: Perfect Wilted Napa Cabbage w/Bacon Lardons

Wilted Napa Cabbage w/Bacon Lardons. Stop when you get to the thick white centers. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside.

Refrigerate for up to three hours. Just prior to serving, mix vinegar, oil and spices in a small bowl. Place bacon in a large, deep frying pan. You can have Wilted Napa Cabbage w/Bacon Lardons using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Wilted Napa Cabbage w/Bacon Lardons

1. Prepare 6 large of Napa Cabbage Leaves.
2. It's 6 oz of Slab Bacon.
3. It's 1 pinch of Salt.
4. Prepare 1 pinch of Ground Black Pepper.
5. It's 1 dash of Ground Red Pepper.
6. It's 1 dash of Sesame Oil.

Cook over medium high heat until evenly brown. Remove bacon, dice and set aside. The trick is, is too reduce the vinegar, otherwise it will be watery and bitter. It doesn't need any salt because the salt comes out with the bacon.

Wilted Napa Cabbage w/Bacon Lardons instructions

1. Slice slab bacon into 3/4-inch cubes. Place in a small saute pan, cover, and cook over low heat for 45 minutes, or until fat is rendered and cubes begin to crisp up on all sides..
2. Meanwhile, slice the leafy ends of the Napa cabbage leaves into 1/2-inch slivers. Stop when you get to the thick white centers. They're slightly more bitter and won't wilt. Transfer slivers to a small mixing bowl..
3. When the bacon has finished, spoon the cubes into the bowl with the cabbage. The heat and residual fat should begin to wilt the cabbage..
4. Add remaining ingredients and toss until cabbage is coated completely. NOTES: I used homemade bacon, so you may need to adjust the salt according to your bacon. Also, the ingredients read 1 "dash" of sesame oil. That is to be 1 drop, but drops are not available units on here. Sesame oil has an extremely strong nutty flavor, so do not use more than a drop or it will overpower everything else..

Could do with a bit of pepper, so a nice little bit of mill pepper put that in. That's 'wilted cabbage with smoked bacon and cider vinegar.' Just four ingredients are needed to make this simple meal: Savoy cabbage, olive oil, bacon lardons and garlic. Serve it as a light main course for the family or as a side for Sunday lunch. To celebrate Chinese New Year, I finished off my hunk of Fatted Calf slab bacon by making a Napa cabbage stir fry with diced bacon, thinly sliced onions and cremini mushrooms. Doesn't sound like a Chinese dish to you?