Cabbage surprise: A fresh take with bacon delight
Cabbage is already available at every market stall, and I'm buying it more and more often. It's one of my favourite spring vegetables. I prepare it with bacon because it enhances its flavour. It can also stand alone as a dish, not just as a dinner side.
I really like young cabbage and prepare it in several ways. When I want a delicious vegetable dish for dinner, I make it vegetarian-style with lots of dill. However, I also have a way of turning this vegetable into the base for a standalone dish. For that, I add bacon. Of course, in this form, it can also serve as a side dish for dinner.
Why is it worth eating cabbage?
This time of year, it's worthwhile to include cabbage as often as possible in various dishes. It's rich in vitamin C, which strengthens the immune system and acts as an antioxidant, protecting cells from damage. It also contains B vitamins, as well as vitamins A, K, and E, all of which benefit many body functions.
Cabbage is also a good source of calcium, essential for strong bones and teeth. It's a great vegetable to incorporate into your meals when losing weight, as it's low in calories but high in fibre. This helps in shedding excess weight, provides a long-lasting feeling of fullness, and speeds up metabolism.
How to prepare cabbage with bacon?
First and foremost, avoid overcooking it. Young cabbage is soft and delicate and doesn't require long cooking. Braise it until tender with spices, chives, and dill, but control the process to keep it firm. It usually takes about 15 minutes.
When I prepare young cabbage with bacon, I season it more robustly. This addition requires a distinct character, so onions, garlic, bay leaves, and allspice work well. They provide the cabbage with a deep aroma and flavour. It's also worth mentioning that using lard is a good option. Frying the bacon in lard makes the cabbage taste like a classic, home-cooked meal.
Cabbage with Bacon
Ingredients:
- 1 head of young cabbage,
- half a bunch of dill,
- half a bunch of chives,
- 1 onion,
- 2 cloves of garlic,
- 150 grams of smoked bacon,
- salt, pepper, bay leaves, and allspice,
- sugar to taste,
- lemon juice to taste,
- 1 tablespoon of lard.
Instructions:
- Clean and shred the cabbage. Similarly, slice the bacon.
- In a large pot, heat the lard, then fry the bacon. Once it turns golden, add the onion and sauté until golden. Then add the garlic.
- Next, add the shredded cabbage, dill, chives, bay leaves, and allspice to the pot. Pour in a small amount of water.
- Braise on low heat with the lid on until the cabbage is tender.
- In a separate pan, melt the lard, then add the flour. Stir vigorously to form a roux.
- Add the roux to the pot with the cabbage and cook a little longer until the mixture thickens.
- Season the young cabbage with salt, pepper, sugar, and lemon juice to taste.
