Cabbage with Fresh Dill – Rendering in Bacon Fat
Well this recipe caught my eye, although I’m not a huge fan of cabbage, perhaps cooking it in bacon fat would make it taste better? Bacon makes everything better – right?
- 1 medium size white cabbage, quartered and sliced
- 1 onion, chopped
- 4-6 rashers of streaky bacon, cut into small pieces
- 1/2 cup of chopped fresh dill, small handful about 15grms
- salt and pepper
- seeds of your choice, pinch of ajwain or 1/2 teaspoon fennel seeds or caraway seeds – optional
- vegetable oil to fry the onion if you are not using bacon or if you’re bacon doesn’t exude enough fat to cook the onion.
Add the bacon to your pan and let the fat run out and wait until it starts to turn nicely brown.
Add the onion and soften it, add salt and pepper to taste, add the cabbage and stir well. Add a tablespoon of water, this will help to stop the cabbage burning before it starts to melt down and stew in its own juice. Put the lid on and let it cook away for 10 minutes on low heat.
Add the fresh dill, holding some back if you want some fresh dill taste at the end of the dish, stir well, cover and cook for a further 10-15 minutes on low heat. After this is up to you how long you want to cook the cabbage for. Eat it now with some bite or continue cooking it until it’s completely soften, about 45 mins in total.
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