Wilted Napa Cabbage w/Bacon Lardons
Wilted Napa Cabbage w/Bacon Lardons

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, wilted napa cabbage w/bacon lardons. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Wilted Napa Cabbage w/Bacon Lardons is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Wilted Napa Cabbage w/Bacon Lardons is something that I have loved my entire life. They are nice and they look wonderful.

Stir in the cabbage and boiling water. Select Napa cabbage that is compact, firm, crisp and fresh. There should be no brown spots on the ribs.

To get started with this recipe, we must first prepare a few ingredients. You can have wilted napa cabbage w/bacon lardons using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Wilted Napa Cabbage w/Bacon Lardons:
  1. Take 6 large Napa Cabbage Leaves
  2. Take 6 oz Slab Bacon
  3. Prepare 1 pinch Salt
  4. Make ready 1 pinch Ground Black Pepper
  5. Make ready 1 dash Ground Red Pepper
  6. Get 1 dash Sesame Oil

Originally and traditionally lardons were made from salt-cured pork, not smoked bacon. You can feel free to use whatever you. Cabbage is pretty simple, as vegetables go. It's a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste.

Instructions to make Wilted Napa Cabbage w/Bacon Lardons:
  1. Slice slab bacon into 3/4-inch cubes. Place in a small saute pan, cover, and cook over low heat for 45 minutes, or until fat is rendered and cubes begin to crisp up on all sides.
  2. Meanwhile, slice the leafy ends of the Napa cabbage leaves into 1/2-inch slivers. Stop when you get to the thick white centers. They're slightly more bitter and won't wilt. Transfer slivers to a small mixing bowl.
  3. When the bacon has finished, spoon the cubes into the bowl with the cabbage. The heat and residual fat should begin to wilt the cabbage.
  4. Add remaining ingredients and toss until cabbage is coated completely. NOTES: I used homemade bacon, so you may need to adjust the salt according to your bacon. Also, the ingredients read 1 "dash" of sesame oil. That is to be 1 drop, but drops are not available units on here. Sesame oil has an extremely strong nutty flavor, so do not use more than a drop or it will overpower everything else.

But when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul. Napa cabbage, botanically classified as Brassica rapa var. pekinensis, is a variety of Chinese cabbage that belongs to the Brassicaceae family. Native to China, Napa cabbage is most popularly used in Asian cuisine and is also known by many different names, including Da bai cai in Mandarin. Find your favourite groceries, household essentials, and our Low Price Promise at ocado.com, the online supermarket. Crispy bacon is folded into pan-fried cabbage and mushrooms for a deliciously rich side dish.

So that’s going to wrap this up with this special food wilted napa cabbage w/bacon lardons recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!