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Blanche's Cabbage With Bacon

Time 30 minutes
Yields Serves 4
Blanche’s Cabbage With Bacon
(Gary Friedman / Los Angeles Times)
1

Using a small paring knife, cut the core out of the cabbage head. Separate the leaves. Cut the thick center core from each leaf and tear the leaves into large bite-size pieces. Set aside.

2

Stack the strips of bacon, one on top of the other, and cut them crosswise into half-inch pieces.

3

Bring a large pot of water to a boil. Heat a skillet over medium heat, and when it feels hot-put your hand about 1 inch from the bottom of the skillet to check the heat-spread the pieces of bacon over the bottom of the skillet. Cook the bacon, using a fork to move it around, until the pieces are golden brown, 5 to 7 minutes. Remove the bacon to paper towels to drain and blot it to remove any fat.

4

Strain the bacon fat, reserving 4 tablespoons. In a small bowl, mix the reserved bacon fat, cider vinegar, sugar and 1/2 teaspoon salt. Set aside.

5

Plunge the cabbage into the boiling water and blanch for 12 seconds. Immediately drain the cabbage and toss it in a bowl with the bacon pieces and the sugar mixture. Salt to taste, mix well and serve.


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