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We hope you got insight 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 do that.
The ingredients needed to make Wilted Napa Cabbage w/Bacon Lardons:
- Prepare 6 large Napa Cabbage Leaves
- Prepare 6 oz Slab Bacon
- Use 1 pinch Salt
- Provide 1 pinch Ground Black Pepper
- Provide 1 dash Ground Red Pepper
- Provide 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.
You can feel free to use whatever you. Stir in the cabbage and boiling water. Cabbage is pretty simple, as vegetables go. It's a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste. 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.
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