Wilted Napa Cabbage w/Bacon Lardons
Wilted Napa Cabbage w/Bacon Lardons

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, wilted napa cabbage w/bacon lardons. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Wilted Napa Cabbage w/Bacon Lardons instructions. The heat and residual fat should begin to wilt the cabbage. Stir in the cabbage and boiling water.

Wilted Napa Cabbage w/Bacon Lardons is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Wilted Napa Cabbage w/Bacon Lardons is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook wilted napa cabbage w/bacon lardons using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Wilted Napa Cabbage w/Bacon Lardons:
  1. Prepare 6 large Napa Cabbage Leaves
  2. Make ready 6 oz Slab Bacon
  3. Take 1 pinch Salt
  4. Make ready 1 pinch Ground Black Pepper
  5. Prepare 1 dash Ground Red Pepper
  6. Make ready 1 dash Sesame Oil

It's so easy even the most amateur of home cooks could do it Pick a large head of cabbage that is firm and where the leaves are tightly held together. Skip over any that are floppy or look wilted or browned. The Best Bacon Lardons Recipes on Yummly Lardons is a fancy word for sliced and fried bacon bits (but bigger and better).

Instructions to make Wilted Napa Cabbage w/Bacon Lardons:
  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.

Sometimes they are called lardoons or even larding. Originally and traditionally lardons were made from salt-cured pork, not smoked bacon. You can feel free to use whatever you. Find your favourite groceries, household essentials, and our Low Price Promise at ocado.com, the online supermarket. Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads.

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