Delicious side dish that would go beautifully with Polish kielbasa.
- Carbohydrate 5.81217626222315 g
- Cholesterol 5.67744317854633 mg
- Fat 9.31208452795013 g
- Fiber 2.39116666845481 g
- Protein 2.19572001281084 g
- Saturated Fat 1.6877555629028 g
- Serving Size 1 1 Serving (109g)
- Sodium 86.1380122705259 mg
- Sugar 3.42100959376834 g
- Trans Fat 0.511356169074626 g
- Calories 111 calories
Step-by-step
- Place the bacon and oil into a large pot over medium heat.
- Season with salt and pepper.
- Cook for about 5 minutes or until bacon is crisp.
- Add onion, cabbage, and sugar to the pot; cook and stir continuously for 5 minutes, or until tender.
When producing a vegetable side dish on a tight budget, heads of green cabbage offer unmatched value per pound. This recipe transforms that economical produce into a savory dish in just fifteen total minutes using a single large pot. Rendering bacon fat directly in vegetable oil creates enough medium for frying the shredded leaves evenly without scorching.
Rendering three slices of bacon over medium heat requires about five minutes to achieve crispness. That rendered animal fat coats the sliced cabbage leaves, bridging the gap between water-soluble cabbage sugars and fat-soluble seasoning compounds like black pepper. A pinch of white sugar assists in caramelizing the chopped white onion during the final five minutes of continuous stirring.
Serve this dish alongside cured proteins like Polish kielbasa or smoked pork chops. The high acidity and natural sulfur compounds in brassicas cut through the heavy fats of salted meats. Smoked sausage provides a salty counterweight, while plain roasted chicken breasts benefit from the moist, rendered fat clinging to the cabbage strips.
Leftovers store safely in an airtight container in the refrigerator for up to four days. Reheat portions in a skillet over medium heat to restore texture rather than using a microwave, which releases excess moisture and softens the crisp edges.
