Hi everyone! We’ve been really lucky with our lettuce production this summer. We’ve had many really delicious salads with a variety of dressings, vegetables and meats. However, although the lettuce keeps on growing and replenishing all season, our lettuce pot is really only sufficient for two people. We’ve had a lot of company this past month, and the lettuce supply got completely depleted. I have had to replant.
The lettuce is coming in nicely, but a little slowly, and I was really in the mood for a vegetable-based dish. I was at the grocery store, and I noticed the Napa Cabbage on the shelf.
Napa Cabbage, or Chinese Cabbage as it is sometimes called, is leafier than the regular green or red cabbage more commonly found in the store. It is also less bitter than common cabbage, so the flavor doesn’t overpower the flavors of other ingredients in dishes. In fact, Napa Cabbage tends to absorb the flavors of the other ingredients.
One of my favorite ingredients to pair with Napa Cabbage is bacon. Honestly, what isn’t better with bacon? This recipe is so easy and quick, it makes for a great, economical weeknight dinner. It also retains its texture when leftovers are warmed up in the microwave the next day or two later.
Although this dish can be used as a side, I prefer to use it as the main dish. I find the Napa Cabbage-bacon combination very satisfying and filling. For a vegetable-based dish, it is surprisingly rich. And the addition of some red pepper flakes gives it a touch of heat and a whole different dimension.
The profile of the dish changes dramatically depending on how long you cook it after adding in the cabbage. If you cook it for 1-2 minutes, or just until the cabbage is warmed through, it is much more of a dinner salad consistency. But if you cook it longer, say for 4-5 minutes, until the cabbage is thoroughly wilted, the texture is much softer, almost like a pasta consistency.
Now I realize that bacon can be pricy, however one of our local markets has their own house bacon in the meat counter that usually sells for $5.99 per pound, and they occasionally have it on sale for a dollar off, $4.99 per pound. Since this recipe only calls for a ½ pound, that is pretty reasonable. Actually, it’s reasonable enough that I often use a bit more bacon than the recipe calls for. I also find it much easier to chop the bacon into small pieces by stacking 3-4 bacon strips together and cutting them with the kitchen shears. I find it too slippery to chop raw bacon with a knife.
Here is the recipe:
Napa Cabbage and Bacon
Ingredients
½ lb bacon, cut into small pieces
Medium size Napa Cabbage, about 1 ½ lbs
Medium onion, diced
4 cloves garlic, minced
½ tsp salt
½ tsp fresh ground pepper
½ tsp ground ginger
½ tsp red pepper flakes (optional – you can have some on the table if anyone wants more heat)
Instructions
Cut the Napa Cabbage into ribbons by starting at the top of the leaves and slicing into ½-1 inch rounds. When you get to the thicker bottom leaves, you can cut the rounds in half.
Grease the bottom of a deep-sided frying pan or skillet with vegetable oil. Place on the burner over medium heat.
Once the pan is hot, cook the bacon pieces until it is slightly crispy, 8-10 minutes.
Add the onion and garlic and cook another minute, stirring constantly.
Add the salt, pepper and pepper flakes. Stir to combine.
Add the Napa Cabbage and toss to combine.
Sprinkle the ground ginger over the cabbage. Cook for 1-2 minutes for al dente cabbage, or 3-4 minute for a wilted cabbage texture.
