My go-to is always a slaw and the occasional cabbage roll so I was looking to try something new. This one is a total keeper. I may even use the other half of my cabbage and make this one again! It’s simple to put together and packs a great punch of flavor with just a few ingredients I had already in my cabinet. Great to put together for a quick weeknight meal. My kids were not so pleased with this, they still turn their hear when they hear cabbage, but add some bacon and at least they will give it a try!
- Half head of green cabbage
- 1/2 package of Springdell Bacon
- 1 Leek, white and light green parts only (save the dark greens for stock)
- 2-3 cloves of garlic
- 2 Tablespoons of rice vinegar
- 2 Tablespoons of soy sauce
Cook your bacon up in the pan so that it’s super crispy, making it very easy to crumble. Set it aside, leaving the drippings in the pan…of course, I will never let bacon drippings go to waste!
Add the chopped leek, white and light green parts only, into the bacon drippings. When you are working with leeks make sure that they are clean, a lot of grit can be hiding in the layers of a leek.
After about 2 minutes add the chopped fresh garlic cloves to the pan. Be careful not to burn the garlic. You can of course ad more or less garlic to this depending on your preferences.
During the leek and garlic time in the pan core your half head of cabbage.
Chop it into bite sized pieces. Put it aside and return your attention to the pan.
Add the rice vinegar and soy sauce to the pan and combine with the leeks and garlic. Talk about flavor happening here!
Add the cabbage and stir around the goods.
This is the cabbage mixture after about 15 minutes.
After about 10 more minutes, a total of about 25 minutes you can add the crumbled bacon to the pan. That’s it, you are all set. Enjoy!