Sauteed Cabbage in Bacon Fat

(Last Updated On: March 26, 2012)

We are all guilty of it. You know what I am talking about. How often have you slaved over a hot stove to produce a beautiful roast or perfectly grilled piece of chicken, and at the end just threw some tasteless frozen vegetables in the microwave. I think a meal can’t be out of this world without good sides that are plate pleasers. Sometimes it’s hard to have time to make good sides, as you spend so much time working on that main course. I have a side dish that is really easy to make, doesn’t take long, and it packs a ton of flavor. And yeah and it involves bacon fat!

1/3 of a head of cabbage, shredded
2 tablespoons of bacon fat
a pinch of ground mustard
kosher salt and black pepper to taste

Unless you have a large family, a head of cabbage can be too much for one meal. That is why I only use about 1/3 of a head for this recipe. Cabbage is really best the first time, reheating it in the microwave makes it too soft. Start by shredding the cabbage. If you don’t know how I posted a video below. In a large non stick frying pan, heat up 2 tablespoons of bacon fat over medium heat. I used bacon fat that I collected from cooking Nueske’s Wild Cherrywood Smoked Bacon, which is some of the best bacon I ever had. You want to get your fat from a nice smoky bacon. This will give the cabbage a great smoky flavor.

Once your bacon fat is melted, add the shredded cabbage. Stir the cabbage often so that it doesn’t burn, but some browning is definitely nice. I like to add a pinch of ground mustard.

Cook the cabbage has softened but still has some bite to it, around 5-8 minutes. Add salt or black pepper to taste. The bacon fat might should have enough salt in it, so that you don’t need anymore.

How to Shred Cabbage

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