Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, wilted napa cabbage w/bacon lardons. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Wilted Napa Cabbage w/Bacon Lardons is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Wilted Napa Cabbage w/Bacon Lardons is something that I have loved my entire life.

This is a wonderful way to serve cabbage. Without the sour cream, this is called a French cabbage salad. Skip the garlic, use cider vinegar, and it becomes a Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

To get started with this particular recipe, we must first prepare a few ingredients. You can have wilted napa cabbage w/bacon lardons using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Wilted Napa Cabbage w/Bacon Lardons:

1. Take 6 large Napa Cabbage Leaves
2. Get 6 oz Slab Bacon
3. Make ready 1 pinch Salt
4. Make ready 1 pinch Ground Black Pepper
5. Prepare 1 dash Ground Red Pepper
6. Make ready 1 dash Sesame Oil

Avoid greens whose leaves are slightly wilted or exhibit brown spots. Lardons is a fancy word for sliced and fried bacon bits (but bigger and better). Sometimes they are called lardoons or even larding. Originally and traditionally lardons were made from salt-cured pork, not smoked bacon.

Steps to make Wilted Napa Cabbage w/Bacon Lardons:

1. Slice slab bacon into 3/4-inch cubes. Place in a small saute pan, cover, and cook over low heat for 45 minutes, or until fat is rendered and cubes begin to crisp up on all sides.
2. Meanwhile, slice the leafy ends of the Napa cabbage leaves into 1/2-inch slivers. Stop when you get to the thick white centers. They're slightly more bitter and won't wilt. Transfer slivers to a small mixing bowl.
3. When the bacon has finished, spoon the cubes into the bowl with the cabbage. The heat and residual fat should begin to wilt the cabbage.
4. Add remaining ingredients and toss until cabbage is coated completely. NOTES: I used homemade bacon, so you may need to adjust the salt according to your bacon. Also, the ingredients read 1 "dash" of sesame oil. That is to be 1 drop, but drops are not available units on here. Sesame oil has an extremely strong nutty flavor, so do not use more than a drop or it will overpower everything else.

Sometimes they are called lardoons or even larding. Originally and traditionally lardons were made from salt-cured pork, not smoked bacon. You can feel free to use whatever you. Stir in the cabbage and boiling water. Cabbage is pretty simple, as vegetables go.

So that is going to wrap this up with this exceptional food wilted napa cabbage w/bacon lardons recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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