Ingredients
Units
Scale
- 1 head of cabbage, cored and chopped
- 1 lb fatback, or thick-cut bacon, diced
- 1/4 C water
- 2 garlic cloves, minced
- 1/2 tbsp granulated sugar
- 2 tsp balsamic vinegar
- 1 1/2 tsp onion powder
- 1/2 tsp cracked black pepper
- 1/4 tsp kosher salt, to taste
Instructions
- Place a large pot or saucepan on the stove, but don’t turn the burner on yet. Add the bacon to the cold pan, then turn the heat on to medium-high and fry until it’s completely crispy and has released all the fat, stirring frequently so it cooks evenly.
- After the bacon pieces are crisp, remove them with a slotted spoon, letting excess grease drip off back into the pan. Now, add the minced garlic and cook for 1 minute.
- Next up is the cabbage. Add it all, in batches if needed. Similar to collards and spinach, it’ll lose some volume as it cooks.
- Add the vinegar, sugar, onion powder – and garlic powder if you didn’t use fresh garlic – along with the water.
- Put on the lid and let the cabbage cook until tender to your liking – about 45 minutes in my house. Come back and stir every 15-20 minutes or so. Taste it, and adjust for salt if needed.
- When the cabbage is done to your liking, stir in the black pepper. It’s ready! If you like a bit of charred cabbage, too, carry on to the next step. Now, you can either turn the burner off or, if you’re like my family and like a bit of charred cabbage too,
- After stirring in the pepper, leave the cabbage uncovered and let it cook for 10 minutes undisturbed. This will overcook the cabbage on the bottom. Don’t go nuts and straight-up burn it tho. Stir together and serve! Dassit!
Notes
- The post above the recipe isn’t a story about farming cabbages in Vermont; it’s where all my advice lives!
- Prep Time: 10
- Cook Time: 60
