Yum! I still have lots of extra cabbage from St. Patrick’s Day sales. It keeps pretty well. I love cabbage, and this recipe takes it into a whole other dimension. I could eat a tub of this. It’s just got a nice balance of spices, onion, and garlic and that touch of heat and special flavor of the green chiles.
I made it in a big wok, works great. You might want to increase the amount of bacon and maybe add something like sausage to turn it into a one-dish meal.
I hope you like this! This dish has inspired me to experiment a bit more with cabbage … so watch out. Cabbage rolls are probably next!
- 3-4 slices bacon
- 1 cup diced onion
- 1 large clove garlic, minced
- 9 cups sliced cabbage (about ½ large head)
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cumin
- ½ cup diced mild green chile
- 1 tbsp balsamic vinegar
- several dashes paprika
- paprika for garnish
- Fry bacon in very large wok or stockpot over medium heat until crisp, about 10 minutes. Remove bacon and place on a plate, leaving the bacon fat in the pot.
- Add onion and cook until soft, about 5 minutes
- Add garlic and cook until onion caramelizes, about 5 more minutes.
- Stir in cabbage and cook over medium heat, stirring periodically until cabbage cooks down into a soft but not soggy state, about 10-15 more minutes.
- Season with salt, pepper, onion powder, garlic powder, cumin, and paprika and stir in well.
- Add chiles and balsamic vinegar, crumble the bacon and add, then stir and cook about another 5 minutes.
- Serve and sprinkle paprika on top for garnsh.