Recipes / Cabbage

Balsamic & Bacon Brasied Cabbage

½ small cabbage (red or green), cut into thin strips
4 slices lean bacon, cut crosswise in ¼-inch pieces
¼ cup balsamic vinegar
Salt and freshly ground black pepper, to taste

Cook the bacon until crisp in a skillet over medium heat. Discard all but 2 tablespoons of the bacon fat. Add the vinegar, stirring and scraping to deglaze the pan. Add the cabbage and increase the heat to high. Cook, stirring, until heated through and wilted, about 5 minutes. Season with salt and pepper.

Serves 4.

Adapted from a Wolfgang Puck recipe published in “The Chicago Tribune,” January 5, 2005.

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