I am not quite sure what the world would do without bacon, as it seems to be the ingredient of choice in a wide variety of culinary concoctions, including chocolate bars and ice cream. For those of us who do eat meat, and even some who make a bacon exception, it is a deliciously salty and smoky ingredient to add flavor and intensity to so many different dishes. Bacon, from Old French and Old High German, describing the buttock or ham of an animal, can be made from many different cuts of pork, using any number of various curing techniques. However, all bacon is first cured in salt, either brine or dry pack, before being served as fresh bacon, or further cured and dried. Cabbage cooked with bacon is particularly nice and is an easy dish to make and eat as a part of a meal or on its own and goes well with summer squash fritters and succotash.
Green cabbage may be used instead or in addition to purple.
For Jen, who loves bacon.
2 strips bacon, roughly chopped
1 small head purple cabbage, thinly sliced
1 onion, halved and thinly sliced
1 small green apple, halved and thinly sliced
1 tbsp apple cider vinegar
salt and pepper
1. Place the bacon in a large heavy-bottomed pan over medium heat. Fry the bacon until golden brown, stirring continuously. Once the bacon is golden brown, remove from the pan with a slotted spoon and set aside.
2. Add the onion to the pan and fry in the bacon fat over medium heat until the onion begins to brown. Return the bacon to the pan along with the cabbage and stir well to combine. Pour the apple cider vinegar over the cabbage, cover the pan and reduce the heat to medium-low or low, so the cabbage is braising steadily. Stir occasionally to prevent sticking and cook evenly.
3. Once the cabbage tender, gently fold in the apple and cover, allowing the apple to braise with the cabbage until it is soft, 5-10 minutes. Remove the pan from heat and season to taste with salt and pepper.
4. Serve the braised cabbage warm or room temperature.
Serves 3-4
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