Wilted Napa Cabbage w/Bacon Lardons

Name: Wilted Napa Cabbage w/Bacon Lardons
Yield: 2 servings
Cuisine: American
Ingredients: 6 large Napa Cabbage Leaves; 6 oz Slab Bacon; 1 pinch Salt; 1 pinch Ground Black Pepper; 1 dash Ground Red Pepper; 1 dash Sesame Oil

hands.matt @cook_3355319

North Carolina

The simplest of recipes with a rich flavor. The lardons work like bacon bits and croutons in one.

hands.matt @cook_3355319

North Carolina

The simplest of recipes with a rich flavor. The lardons work like bacon bits and croutons in one.

Saved

Ingredients

2 servings

6 largeNapa Cabbage Leaves
6 ozSlab Bacon
1 pinchSalt
1 pinchGround Black Pepper
1 dashGround Red Pepper
1 dashSesame Oil

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Steps

1

Slice slab bacon into 3/4-inch cubes. Place in a small saute pan, cover, and cook over low heat for 45 minutes, or until fat is rendered and cubes begin to crisp up on all sides.
2

Meanwhile, slice the leafy ends of the Napa cabbage leaves into 1/2-inch slivers. Stop when you get to the thick white centers. They're slightly more bitter and won't wilt. Transfer slivers to a small mixing bowl.
3

When the bacon has finished, spoon the cubes into the bowl with the cabbage. The heat and residual fat should begin to wilt the cabbage.
4

Add remaining ingredients and toss until cabbage is coated completely. NOTES: I used homemade bacon, so you may need to adjust the salt according to your bacon. Also, the ingredients read 1 "dash" of sesame oil. That is to be 1 drop, but drops are not available units on here. Sesame oil has an extremely strong nutty flavor, so do not use more than a drop or it will overpower everything else.