Everyday cooking
Cabbage and bacon skillet
Broad white cabbage pieces fry with bacon, then cook briefly under a lid.
- Total time
- 30 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
White cabbage need not braise for hours when its leaves are cut into manageable pieces. Here it stays in broad, short sections and first develops a little colour. Bacon supplies savoury flavour and some fat; garlic and a small amount of soy sauce add seasoning. A short covered stage softens thicker ribs, followed by uncovered cooking to evaporate remaining liquid. Serve beside potatoes or with rice as a simple meal. Because bacon contributes salt, wait until the end before deciding whether more is needed. Check a thick rib to judge tenderness rather than looking only at wilted leaves.
Method
Step by step
- 01
Cut cabbage
Remove damaged outer leaves. Quarter cabbage, cut away the hard core and divide leaves into short pieces about 3 cm wide. Slice thick ribs more thinly. Chop onion and garlic.
- 02
Fry bacon
Cook bacon with oil over medium heat for 4–5 minutes. Add onion and cook for another 3 minutes until translucent.
- 03
Fry cabbage
Increase heat slightly. Add cabbage in two batches and turn for 5–6 minutes altogether. Lower pieces may colour lightly. Add garlic for the final minute.
- 04
Cook covered
Pour in water and soy sauce, cover and cook over medium heat for 5–7 minutes. Taste a thick rib; it should be tender enough to chew comfortably.
- 05
Finish uncovered
Uncover and fry for another 2–3 minutes, turning until little loose liquid remains. Add pepper and salt only if needed. Serve directly, leaving burnt deposits behind.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Cut ribs more thinly
Strong ribs take longer than delicate leaf areas. Thinner cutting helps equalise their cooking times. Dense older cabbage may need more time under the lid. If the pan becomes dry, add a little water and reduce uncovered again afterwards.
Make use of bacon fat
Fatty bacon releases more cooking fat than lean bacon. Reduce added oil if appropriate instead of making an oily sauce. Cook streaky bacon thoroughly. Smoky flavour and soy sauce often provide enough seasoning, so add salt only after tasting the completed dish.
Kitchen questions
One more question?
Can I use pointed cabbage?
Yes. It is more tender and usually needs less covered cooking. Taste early to prevent the leaves collapsing completely.
Can I omit bacon?
Yes. For a different variation, brown 150 g firm smoked tofu separately and fold in at the end. Adjust oil and salt accordingly.
