Ingredients:

  • 1 medium head of green cabbage (approximately 2 lbs/900g), cored and shredded
  • 4 slices bacon (US), streaky bacon (UK), cut into lardons (small pieces)
  • 2 tablespoons unsalted butter (28g)
  • 1/4 cup water (60ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Core and shred the cabbage. This ensures even cooking.
  2. Cook the bacon lardons in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
  3. Melt the butter in the same skillet with the bacon fat. This adds depth of flavor.
  4. Bring the 1/4 cup water to a boil in the large pot. Add the shredded cabbage and cover. Cook until tender-crisp, approximately 5-8 minutes.
  5. Immediately drain the cabbage in a colander, pressing out excess water.
  6. Add the drained cabbage to the skillet with the melted butter and bacon fat. Sauté for 2-3 minutes, stirring occasionally, until heated through.
  7. Stir in the apple cider vinegar. Cook for another minute, allowing the vinegar to slightly reduce.
  8. Season with salt and pepper to taste. Stir in the reserved crispy bacon. Serve immediately.