Cabbage dish with smoked bacon

Name: Cabbage dish with smoked bacon - Doriana A.
Ingredients: a suitable cabbage; a large onion; 350g of smoked bacon; 300g of diced tomatoes in broth; 2 bay leaves; oil; salt; pepper

Diverse - Cabbage dish with smoked bacon by Doriana A. - Recipia

When I don't have much time but want something filling, I think of cabbage with smoked bacon. I usually cook it on cooler days when a fresh cabbage and some leftover bacon from the fridge are calling to be used. I always have onions at home, as well as a can of diced tomatoes in juice. The recipe is straightforward, with no complications, and the ingredients are always on hand. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 40-45 minutes Servings: 4 Difficulty: easy Recipe type: main dish, cooked food, suitable for lunch or dinner Ingredients 1 medium cabbage (between 1 and 1.2 kg) 1 large onion 350 g smoked bacon 300 g diced tomatoes in juice 2 bay leaves oil salt pepper Instructions 1. Chop the onion finely and slice the bacon into thin pieces. 2. In a large pot, add 1-2 tablespoons of oil and add the chopped onion and bacon. Sauté over medium heat, stirring occasionally, until the onion turns slightly golden and the bacon releases some fat. 3. Pour the diced tomatoes in juice over the onion and bacon. Let everything simmer over low heat for about 5 minutes, stirring occasionally. 4. Slice the cabbage into thin strips. I prefer to chop it before starting the other steps so I don't rush later. 5. Add the chopped cabbage to the pot. Gently stir to combine with the other ingredients. 6. Pour in enough water to cover the cabbage. Don’t add too much, just enough to barely cover it. 7. Let the cabbage simmer over medium heat, partially covered. Check after 20-30 minutes and stir gently, especially if the cabbage has wilted and needs less water. 8. When the cabbage is nearly cooked (usually around 35-40 minutes, depending on how young the cabbage is), add the bay leaves, salt, and pepper to taste. Stir and let it cook for an additional 5-10 minutes without a lid. 9. Turn off the heat when the cabbage is tender, the liquid has reduced, and the flavor is balanced between the sweetness of the cabbage, the smoky bacon, and the tomatoes. Why I make this recipe often Cabbage with bacon is one of the simplest recipes with basic ingredients. It comes together quickly, with no complicated steps. It’s hearty, and the smoky flavor of the bacon makes a difference. It can be reheated the next day without losing its taste. It’s the kind of meal you can rely on when you lack inspiration. Tips and Variations Tips - If the cabbage is older, be sure to chop it as thinly as possible so it cooks quickly. - The diced tomatoes in juice provide a rounder flavor than plain tomato sauce. - If the bacon has a lot of fat, you can reduce the oil added at the beginning. - Check the liquid level a few times; cabbage can absorb quite a bit of water. If necessary, add a little more. Substitutions - Smoked bacon can be replaced with kaiser, belly, or even smoked ham. - You can use fresh diced tomatoes in the summer, but they need to be blanched and peeled first. - For those without bay leaves, the dish will still be tasty without them, but the flavor will be simpler. Variations - Some add a bit of dill at the end, although it’s not included in this version. - For a more intense flavor, you can fry the bacon a little longer before adding the onion. - A pinch of hot paprika can be added at the end for those who prefer a kick. Serving Ideas - It is most often served hot, with plain bread. - It also works as a side dish alongside a roast, if there are leftovers from lunch. - For those who want, a little hot pepper can be served on the side. Frequently Asked Questions 1. What type of bacon should I use? Classic smoked bacon is suitable, but any smoked bacon variant or even belly works well. If it’s too fatty, reduce the amount of oil. 2. Can I use sauerkraut? For this recipe, fresh cabbage is recommended. Using sauerkraut will result in a much saltier and tangier final flavor, so adjustments are needed. 3. Can it be made without tomatoes? Yes, but the absence of tomatoes changes the flavor, and the dish will be paler. Tomatoes balance the flavor of the bacon and cabbage. 4. Can the dish be frozen? I do not recommend it, as cooked cabbage changes texture when thawed and becomes soft, sometimes watery. 5. Can I use red onion? It can be used, but the flavor does not differ much from white onion. Nutritional Values Approximately, one serving (out of 4 total servings) contains around 250-350 kcal, depending on how much fat the bacon has. Most of the calories come from the bacon and oil, while the cabbage and tomatoes provide fiber and vitamins. Approximate macros per serving: 10-15 g protein, 18-22 g fat, 20-25 g carbohydrates. These are indicative values and depend on the ingredients. Storage and Reheating Cabbage with bacon keeps well in the refrigerator in a covered container for 2-3 days. When reheating, add a tablespoon of water if the liquid has reduced too much. Freezing is not recommended, as the cabbage texture suffers after thawing.

Cabbage dish with smoked bacon

Tags

Categories