40 minutes
A delightful twist on the classic dish, featuring rich flavors of bacon and cabbage with a tangy vinegar touch.
tablespoons
tablespoons
Smoked Bacon, cut into ¼-inch dice
0 oz
White Onion, thinly sliced
each
Red Cabbage, halved, cored, and cut into ½-inch-wide ribbons
0 lb
tablespoons
to taste
Black Pepper, coarsely ground
to taste
1. Cook Bacon, Onion, and Cabbage
Heat the olive oil and butter in a large pot over medium-high heat. Add the diced smoked bacon, thinly sliced onion, and shredded cabbage. Cook for about 5 minutes until the bacon starts to crisp and the onion becomes translucent.
2. Simmer the Cabbage
Reduce the heat to low, cover the pot with a lid, and let the cabbage cook gently for 20 to 25 minutes until wilted and tender.
3. Season with Vinegar and Spices
Increase the heat to high and pour in the red wine vinegar. Stir thoroughly and cook until the liquid evaporates. Season with Maldon sea salt and coarsely ground black pepper to taste. Remove the pot from the heat.
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