Do you love bacon like I do? How about cabbage?
Fall has a way of nudging us toward comfort, toward dishes that warm from the inside out. For me, one of those go-to comforts is bacon and savoy cabbage. This dish is humble, but don’t let that fool you. The smoky richness of bacon meets the gentle sweetness of savoy cabbage in a way that’s downright cozy. The cabbage softens into silky ribbons, soaking up all that savory goodness, while the bacon adds texture and depth. It’s the kind of meal that doesn’t need dressing up, it’s perfect just as it is.
Ingredients
- 1 head savoy cabbage thinly sliced
- 1 tbsp unsalted butter
- 1/2 lb streaky bacon cut into lardons
- 1/2 medium onion thinly sliced
- kosher salt and freshly ground black pepper
- 1/2 tsp caraway seeds
Instructions
- Gather all ingredients before starting the recipe
- Slice 1 head savoy cabbage savoy cabbage into 1/2" slices
- Heat 1 tbsp unsalted butter in a medium sized skillet over medium high heat. When the butter has melted, 1/2 lb streaky bacon cut into lardons and sauté until the bacon starts to brown, about 4-5 minutes.
- Add 1/2 medium onion, finely sliced and sauté for another 3-4 minutes, or until the onions become translucent. Then add 1 head savoy cabbage thinly sliced. Season with kosher salt and freshly ground black pepper and a pinch of caraway seeds and toss to combine.
- Reduce heat to medium, cover with a lid and sauté the cabbage until it begins to soften, about 5-6 minutes.
- Remove from heat, leave covered until ready to serve.
