Christin also mentions that the inspiration for this recipe comes from a Germanic influence. She likes to serve it with various types of German sausages. But to me, the flavor profile just screams “ASIAN FOOD,” so those are the types of pairings I would choose for it.

But that is the wonderful thing about food – it speaks to each of us in our own language, in ways that only we can understand. Gee, where have I heard something like that before? Oh yeah, that is supposedly how God speaks to us, too. Hmmm….cabbage as “god?”

Before you come running to lynch me for blasphemy, consider that dyslexic people view their dog as god. It’s all a matter of perspective!

 

INGREDIENTS

1 teaspoon vegetable oil

4 slices bacon, cut crosswise into ½-inch pieces

1 onion, thinly sliced

1 medium green cabbage, cored and cut into 1 to 1½-inch pieces

¼ cup cider vinegar

¼ cup sugar

3 tablespoons soy sauce

 

INSTRUCTIONS

 

Heat oil in a large, heavy pot, such as a Dutch oven, over medium heat. Add bacon and cook until browned and crisp, stirring frequently.

Using a slotted spoon, transfer bacon to a plate. Add onion and cabbage to pot of bacon drippings and cook, stirring often, until cabbage is wilted (about 10 minutes).

Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes. Stir in bacon.

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Quick Tip:  If you need to, you can make this the day before and heat it in your oven the following day.

Recipe and image courtesy of Christin at Spicy Southern Kitchen