Casa M Cabbage.
Bacon renders down slow while cabbage turns silky and deeply savory over two hours on low heat
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
-
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.
-
02
Roughly cut cabbage and poblanos
8 minPoblanos are optional; stem and seed them first.
-
03
Brown bacon in pot over medium-high heat
8 minAdd poblanos toward the end of browning if using.
-
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.
-
05
Simmer covered on lowest heat for 2 hours
2h mStir 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.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
