Bacon renders down slow while cabbage turns silky and deeply savory over two hours on low heat
Ingredients
Ingredients
- 8 ounces bacon, cut into bite-sized pieces
- 3 pounds cabbage, cut roughly
- 2 poblano chiles, stemmed, seeded, and cut rougly (optiona)
Method
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01
Cut bacon into bite-sized pieces
3 minYou want pieces small enough to render completely but big enough to stay distinct in the finished dish — think lardons, not confetti. Toss them into a heavy pot over medium-low heat and let them start releasing their fat.
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02
Roughly cut cabbage and poblanos
8 minPoblanos are optional; stem and seed them first.
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03
Brown bacon in pot over medium-high heat
8 minAdd poblanos toward the end of browning if using.
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04
Add cabbage and seasonings, stir to coat
3 minRough-cut your cabbage into thumb-sized pieces so it won't turn to mush during the long braise, then add it to the bacon fat with salt and a crack of black pepper. Stir until every shred gets coated and starts to glisten — that's when you know the fat's doing its job.
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05
Simmer covered on lowest heat for 2 hours
120 minStir every 30 minutes; add water if dry; ensure steam escapes when lid is lifted.
From Mike's Notebook
Cut bacon into actual bite-sized pieces, not strips — they render evenly and won't char before cabbage softens.
Don't skip stirring every 30 minutes; cabbage needs turning to break down uniformly into that silky texture.
Add poblanos only at the end of bacon browning so they soften gently with the cabbage, not burn.