Warm Cabbage With Bacon And Thyme Recipes

BRAISED WHITE CABBAGE

Steps:

• Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
• Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
• Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
• Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
• Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.

FRIED CABBAGE AND BACON WITH ONION

Steps:

• Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbge quarters. Cut into large 1-inch dice.
• Cook the bacon and onion in a 4-quart pan over medium heat until bacon is crisp, and the onion is wilted.
• Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan.
• Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
• Add the water, sugar, salt and pepper and cook until the cabbage is tender, about 20 minutes.
• Crumble the cooked bacon into the cabbage and serve hot.

WARM CABBAGE SALAD WITH BACON

Steps:

• Cook bacon in a large skillet over medium-low heat, stirring often, until crisp, 8 to 10 minutes.
• Meanwhile, whisk vinegar, Dijon mustard, whole-grain mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil.
• Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat behind. Increase heat to medium-high and add carrots and onion; cook, stirring often, until starting to soften, 3 to 4 minutes. Add cabbage; cook, stirring occasionally, until starting to wilt, 1½ to 2 minutes. Add the vinaigrette and cook, stirring, until heated through, about 1 minute. Serve immediately, sprinkled with the bacon.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

SAUTéED CABBAGE

Steps:

• Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
• Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
• Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

WARM BACON AND CABBAGE SALAD

Steps:

• Toast the walnuts and set aside.
• Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
• Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
• Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
• Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
• Remove pan from heat.
• Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
• Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
• Serve warm.