Half of a large head of cabbage sitting in the vegetable crisper, a little bacon fat, salt, pepper and white wine vinegar added makes a quick weeknight side dish. Add a little crushed red pepper if you're feeling spunky! —inpatskitchen
2 to 4 servings.
head of a large cabbage (or one small head)
bacon fat (or four slices bacon cooked until crisp)
Cut the cabbage into thin shreds and set aside. Melt the bacon fat in a large sauté pan and add the shredded cabbage.Stir in the crushed red pepper flakes if using. Saute over medium heat, stirring to coat the cabbage with the fat. Cover the pan and cook over medium heat until the cabbage begins to wilt but still retains a little crispness. If you started by cooking bacon slices to get your fat, remove the bacon to paper toweling and leave the fat in the pan and add the cabbage.
Uncover the pan, stir in the vinegar and season to taste with the salt and pepper. If you cooked some bacon, crumble it and sprinkle over the cabbage when you serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!