Cabbage with Bacon & Chile
Cuisine: Southwestern
Author: Anita
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
  • 1 medium head green cabbage, about 2½ pounds
  • 1 tbsp extra virgin olive oil
  • 4 strips bacon
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup medium hot diced green chiles
  • 1 tbsp apple cider vinegar plus additional to taste
Instructions
  1. Cut the cabbage in half through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible into fine ribbons. Discard the core.
  2. Heat a large skillet over medium-high heat. Fry the bacon until cooked but not quite crisp. Remove and set aside on a plate to drain. Drain off all but 1-2 tbsp bacon fat.
  3. Add olive oil and cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. You can cover it and let it cook over medium heat for a couple minutes at a time. You want to get some browned, caramelized edges to develop the flavor.
  4. While cabbage is cooking, chop bacon into ¼" to ½" pieces.
  5. Add the green chiles, bacon, and vinegar and sauté another minute or two, stirring.
  6. Remove from heat, add salt, pepper, and vinegar to taste as needed and serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/sauteed-cabbage-with-bacon-chile/