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It would be obvious to serve this vibrant cabbage dish with pork—chops, shoulders, loin, you name it, would all be tasty. But a nice roasted fish fillet—cod or halibut—would be equally delicious and satisfying. Slideshow:  More Cabbage Recipes 

Kate Winslow
September 2014

Gallery

© Guy Ambrosino

Recipe Summary

active:
10 mins
total:
20 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a large heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside. Pour off all but 2 tablespoons of the bacon fat.

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  • Add the cabbage to the hot skillet and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add the vinegar and cook until liquid has evaporated. Remove from the heat and season with salt and pepper.

  • Transfer the cabbage to a serving dish and sprinkle the reserved bacon over it. Garnish with the parsley and serve.

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