A delicious and savory compote made from cabbage, bacon, and onions, finished with a touch of red wine vinegar for a tangy twist.
30 minutes
A delicious and savory compote made from cabbage, bacon, and onions, finished with a touch of red wine vinegar for a tangy twist.
tablespoons
tablespoons
Smoked Bacon, cut into ¼-inch dice
0 oz
White Onion, thinly sliced
each
Cabbage, halved, cored, and cut crosswise into ½-inch-wide ribbons
0 lb
tablespoons
to taste
to taste
1. Prepare the Base
Start by heating the olive oil and butter in a large pot over medium heat. Once the butter has melted, add the diced bacon and cook until it begins to render its fat and turn slightly crispy. This should take about 5 minutes.
2. Add Onion and Cabbage
Add the thinly sliced onion and the cabbage ribbons to the pot. Stir everything together well so that the cabbage gets a nice coating of the oil, butter, and bacon fat.
3. Cook the Cabbage
Keep cooking until the cabbage begins to wilt. After the cabbage has started to wilt, cover the pot and reduce the heat to low. Let the mixture cook gently for about 20 to 25 minutes.
4. Add Vinegar and Season
Next, remove the lid and add the red wine vinegar to the pot. Increase the heat to medium-high and cook until the liquid has evaporated. Season the compote with a generous pinch of Maldon sea salt and a good amount of coarsely ground black pepper.
5. Serve
Serve the savory cabbage and bacon compote warm or at room temperature. If you have leftovers, store them in the refrigerator for up to 3 days, and bring them to room temperature before serving again. Enjoy!
A final splash of lemon juice or apple cider vinegar can brighten the dish just before serving, cutting through the richness of the bacon.
Finish the dish with a sprinkle of grated Parmesan, crumbled goat cheese, or sharp cheddar to add a creamy, tangy element.
Introduce new aromatic ingredients such as leeks, shallots, or different varieties of garlic, like roasted or black garlic, to add depth. A touch of ginger or lemon zest can also add a fresh note.
Incorporate spices such as smoked paprika, caraway seeds, or fennel seeds to enhance the smokiness and add a subtle anise flavor. A pinch of red pepper flakes or a dash of cayenne pepper can introduce some heat.
Instead of regular pork bacon, try using turkey bacon, duck bacon, or even a vegetarian bacon substitute to alter the flavor profile. Each type of bacon will bring a different level of smokiness and fat content to the dish.
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