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We hope you got benefit from reading it, now let’s go back to wilted napa cabbage w/bacon lardons recipe. To make wilted napa cabbage w/bacon lardons you need 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Wilted Napa Cabbage w/Bacon Lardons:
- You need 6 large Napa Cabbage Leaves
- Get 6 oz Slab Bacon
- Get 1 pinch Salt
- Provide 1 pinch Ground Black Pepper
- Provide 1 dash Ground Red Pepper
- Use 1 dash Sesame Oil
Instructions to make Wilted Napa Cabbage w/Bacon Lardons:
- 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.
- 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.
- 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.
- 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.
But when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul. Find your favourite groceries, household essentials, and our Low Price Promise at ocado.com, the online supermarket. Napa cabbage or wong bok is a sweet-tasting hearted-type of Chinese cabbage. It is barrel-shaped, with tightly-wrapped leaves and a dense heart. Avoid greens whose leaves are slightly wilted or exhibit brown spots.
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