We received 2 heads of red cabbage in our Door to Door Organics box. Both of us has have limited exposure to cabbage so we decided the only way to liven up some cabbage is some... BACON! This dish not only tastes delicious but it looks exotic and beautiful as well.
Balsamic Cabbage and Bacon
Ingredients
4 bacon slices
2 shallots
2 heads of red cabbage
Salt
1 teaspoon Paleo-friendly fish sauce (found at Whole Foods)
Black pepper
1 tablespoon balsamic vinegar
4 bacon slices
2 shallots
2 heads of red cabbage
Salt
1 teaspoon Paleo-friendly fish sauce (found at Whole Foods)
Black pepper
1 tablespoon balsamic vinegar
Cooking
Place 12-inch cast iron skillet over medium heat. Cut bacon into 1/4 in strips and place onto the cast iron skillet until the bacon is crunchy (15 to 20 minutes). Remove bacon from skillet leaving the bacon juice in the skillet. Thinly slice the shallots and fry them in the skillet until they are carmelized. Meanwhile, cut the heads of cabbage into thin slices. Add the cabbage, fish sauce, and salt and pepper to taste in the skillet. Cook until the cabbage is tender.
Place 12-inch cast iron skillet over medium heat. Cut bacon into 1/4 in strips and place onto the cast iron skillet until the bacon is crunchy (15 to 20 minutes). Remove bacon from skillet leaving the bacon juice in the skillet. Thinly slice the shallots and fry them in the skillet until they are carmelized. Meanwhile, cut the heads of cabbage into thin slices. Add the cabbage, fish sauce, and salt and pepper to taste in the skillet. Cook until the cabbage is tender.
Once cabbage is tender, drizzle on vinegar and add any additional seasoning. Plate the cabbage and add the bacon to the top and voila! A gorgeous and tasty salad!