Fried Cabbage with Bacon and Onions

Method9 steps · about 15 min

1. 1

   Step 1: Remove any old outer leaves and wash the savoy cabbage (1). Quarter through the stalk, cut out the hard core and slice.

   Uses 1 savoy cabbage (450g or 1 lb)

2. 2

   Step 2: Peel the onion (1), cut in half then slice. Chop the garlic (2 cloves).

   Uses 1 onion · 2 cloves garlic

3. 3

   Step 3: Bring about 2 cm (¾ inch) of separate water to a boil in a saucepan. Add the prepared sliced cabbage and measured salt (½ tsp).

   Uses ½ tsp salt · separate water for shallow cabbage cooking, about 2 cm pan depth · one approximately 450 g cabbage trimmed cored sliced

4. 4

   Step 4: Cover and simmer the cabbage for 5 minutes, then drain. While it simmers, begin frying the onion in the next steps.

   Simmer shallow cabbage · 5 minUses prepared cabbage added to 2 cm boiling water with½tsp salt

5. 5

   Step 5: Meanwhile, heat the oil (1 tbsp) in a large frying pan over medium heat.

   Uses 1 tbsp oil

6. 6

   Step 6: Add the prepared sliced onion and cook for about 3 minutes until starting to soften.

   Soften sliced onion · 3 minUses one large peeled onion halved sliced

7. 7

   Step 7: Add the bacon (160 g) lardons to the prepared softened onions and cook for about 2 minutes. Add the prepared chopped garlic and cook for another 1 minute.

   Cook garlic after bacon · 1 minUses 160 g bacon (lardons) · onion softened 3 minutes in 1 tbsp oil · two garlic cloves chopped

8. 8

   Step 8: Melt the butter (1 tbsp) in the prepared bacon, onion and garlic mixture, then add the drained cooked cabbage.

   Uses 1 tbsp butter · cabbage simmered 5 minutes then drained · softened onion with 160 g bacon cooked 2 minutes then garlic 1 minute

9. 9

   Step 9: Fry the prepared combined cabbage mixture for about 2 minutes, or a little longer if more colour is preferred. Sprinkle with the measured pepper (½ tsp), check the seasoning and serve.

   Finish cabbage bacon fry · 2 minUses ½ tsp pepper · drained cabbage mixed with prepared bacon onion garlic base and 1 tbsp butter